Apricot Oven Butter

by on May 25, 2013 » Add the first comment.
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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


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.

  1. Press hot mixture through colander or food mill to remove large pieces of pulp.
    Pulse the pulp in a food processor and set aside.
  2. 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.
  3. Take the other half of the strained mixture, and put into a second container
  4. 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.
  5. Preheat the oven to 300 degrees
  6. Put the two containers (smooth and rustic) into the oven and note the time on paper.
  7. 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
  8. Put a checkmark next to the first one, case that task has been done.
  9. At each 1/2 hour point, remove the pot and use a silicon spatula or wooden spoon to stir the mixture
  10. Put the pots back in the oven and put a checkmark next to the time showing that you have completed that step.
  11. Somewhere halfway through your cooking time, start your canning water starting to boil.  When it boils, turn it to low.
  12. Put your empty jars into the canning water.  This will sterilize your jars.  Water should cover an upright jar by about an inch.
  13. At the three hour mark, remove the pots and put near your canning area.  The Oven Butter should be nicely darkened by this point.
  14. Stir 1/2 TBL vanilla and lemon into your cooked mixture


  1. Sterilize your jars, canning funnel and ladle in the hot water
  2. Remove a jar and place near the pots.  Drop a lid into the water.
  3. Ladle your jars full just to where it touches the bottom of your canning funnel – about 1/2 inch from the top
  4. Wipe the rim clean.
  5. Remove the lid from the hot water bath and cover the jar of butter.  Tighten very firmly, but do not bear down.
  6. Repeat until all jars are filled.
  7. Place jars in hot water bath, completely covering the top of the jar.
  8. Bring the temperature of water to over 190°. Simmer at 190° or higher for 20 minutes.  DO NOT bring up to a full boil.
  9. Remove and wait for the happy little PING.
  10. 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.


Find more like this: Condiments and Sauces, Make Ahead - Serve Later

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