When apricots come into season with that beautiful pink blush, I just have to make this recipe. It’s smooth, sweet, and bursts with the orange-y-peach flavour that I expect from apricots. Because this is a long-cooking butter, it also has a caramelized flavour that I appreciate.

I constantly get requests for this from friends and family as it really brings back the flavours of summer. Also, it is amazing swirled into a plain New York style cheesecake – yum! Be careful though, it’s addictive!

Original recipe is from the Bernardin Complete Book of Home Preserving

Silky Apricot Butter
Serves: Approx. 6 x 250 mL jars
  • 3 Lbs Apricots, pitted and chopped
  • ½ cup Water
  • 3 cups Sugar
  • 2 tbsp Lemon Juice
  1. Combine apricots and water.
  2. Bring to a boil over medium-high heat.
  3. Reduce heat and boil gently, stirring often until apricots are soft, about 20 minutes.
  4. Using an immersion blender, puree apricots until smooth and uniform in texture. Don't liquefy! (You should get about 6 cups pureed.)
  5. Add the sugar, and stir until dissolved.
  6. Bring to a boil over medium-high heat, stirring frequently.
  7. Reduce heat and boil gently, stirring more and more frequently as it reduces.
  8. Reduce until you can drop a small amount onto a chilled plate and it holds its shape and does not get a ring of liquid around it. Then I let it go just a little bit longer 🙂
  9. Stir in lemon juice.
  10. Put into hot jars leaving ¼ inch head space.
  11. Process in a boiling water canner for 10 minutes.


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