Silky Apricot Butter


Preserving Method: Water Bath Canning

  1. COMBINE apricots and water in a large stainless steel saucepan. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apricots are soft, about 20 minutes.
  2. TRANSFER apricot mixture to a food mill or a food processor fitted with a metal blade, working in batches, and purée just until a uniform texture is achieved. Do not liquefy. Measure 6 cups of apricot purée.
  3. COMBINE apricot purée and sugar in a clean large stainless steel saucepan. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon. Stir in lemon juice.
  4. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
  5. LADLE hot butter into hot jars leaving 1/4 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.
  6. PROCESS jars in a boiling water canner for 10 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. 
Silky Apricot Butter - Ball® Recipes is rated 3.0 out of 5 by 2.
Rated 1 out of 5 by from Measurements seriously off I weighed out 2 lb of apricots, after halving and pitting, then added 1/2 cup water, per the recipe directions. After simmering, you were supposed to have 6 cups of apricot puree. I only had 4 1/2 cups. So I cooked another batch of apricots to make 6 cups, then cooked to reduce and thicken. The recipe made 3 1/2 cups of jam, not 6. There is NO WAY you are going to wind up with 6 cups of finished jam if you start with 6 cups of puree. Someone needs to go back and reevaluate this recipe.
Date published: 2017-07-27
Rated 5 out of 5 by from Amazing! Made this several times. We love it on pancakes or biscuts.
Date published: 2016-06-28
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