This is the recipe we created in 2013. CLICK HERE for our recipe that we created in 2012.
- 4 C pitted and halved apricots – chop in food processor (or peeled apples)
- 1 C distilled or RO water
- 1/2 C apple cider vinegar
- 1.5 C brown sugar
- 1/2 C honey
- 1 tsp pectin
- 1 TBL cinnamon
At the last minute, you will add
- 1 TBL vanilla
- Juice and zest from one lemon
STEP BY STEP
Apricot Butter usually is done on the stove top, but that takes a lot of standing up. We do it in the oven, so we can sit down and put our feet up.
Mix all of the above ingredients (diced) together in a pan and heat on stove top to 180-190º.
Let simmer for 2 hours
You can double or triple this recipe easily without any special modifications.
- Press hot mixture through colander or food mill to remove large pieces of pulp.
Pulse the pulp in a food processor and set aside.
- Take 1/2 of the strained mixture and put into glass casserole dish, crock pot basin, or some other NON-METALIC and oven-safe cooking container.
This will create our smooth apple butter.
- Take the other half of the strained mixture, and put into a second container
- Mix the pulp back into this second container.
NOTE: This will create a smooth apricot butter for Grandpa, and a rustic apricot preserve butter for Grandma.
- Preheat the oven to 300 degrees
- Put the two containers (smooth and rustic) into the oven and note the time on paper.
- Write down a timeline every half hour for the next three hours.
(EG) 2:00 – 2:30 – 3:00 – 3:30 – 4:00 – 4:30 – 5:00
- Put a checkmark next to the first one, case that task has been done.
- At each 1/2 hour point, remove the pot and use a silicon spatula or wooden spoon to stir the mixture
- Put the pots back in the oven and put a checkmark next to the time showing that you have completed that step.
- Somewhere halfway through your cooking time, start your canning water starting to boil. When it boils, turn it to low.
- Put your empty jars into the canning water. This will sterilize your jars. Water should cover an upright jar by about an inch.
- At the three hour mark, remove the pots and put near your canning area. The Oven Butter should be nicely darkened by this point.
- Stir 1/2 TBL vanilla and lemon into your cooked mixture
- Sterilize your jars, canning funnel and ladle in the hot water
- Remove a jar and place near the pots. Drop a lid into the water.
- Ladle your jars full just to where it touches the bottom of your canning funnel – about 1/2 inch from the top
- Wipe the rim clean.
- Remove the lid from the hot water bath and cover the jar of butter. Tighten very firmly, but do not bear down.
- Repeat until all jars are filled.
- Place jars in hot water bath, completely covering the top of the jar.
- Bring the temperature of water to over 190°. Simmer at 190° or higher for 20 minutes. DO NOT bring up to a full boil.
- Remove and wait for the happy little PING.
- Butter can be stored in a cool dark place for about a year.
Just for pretty, after the cans cool you can remove the ring, put a piece of nice fabric over the top and put the ring back on.