The combination of apricots and ginger in this fruit butter has me dreaming of cranberry scones, but it would also be delicious on buttermilk biscuits, buttery brioche, or plain old whole wheat toast.
Adapted from The Complete Book of Small Batch Preserving
Apricot Honey Butter
About This Recipe
|Yield:||Makes 3 cups, or 3 half-pint jars|
|Active time:||1 hour|
|Total time:||1 hour, 30 minutes|
|This recipe appears in:||Preserved: Apricot Honey Butter|
- 2 cups coarsely chopped dried apricots
- 2 tablespoons freshly grated lemon zest
- 1/2 cup freshly squeezed lemon juice (about 3 to 4 large lemons)
- 1/4 cup coarsely chopped crystallized ginger
- 2/3 cup honey
- 1 tablespoon no-sugar-needed powdered fruit pectin (optional)
Combine apricots, lemon zest, lemon juice, crystallized ginger, and 2 cups water in a heavy-bottomed, medium saucepan and bring to a boil over medium-high heat. Reduce heat, cover, and simmer until apricots are tender, about 15 minutes for plump juicy apricots and up to 30 minutes for tougher, drier apricots.
Transfer the apricot mixture and cooking liquid to a blender and puree until smooth. Return the mixture to the saucepan and add the honey and pectin, if using. Bring to a boil and boil hard for one minute.
Remove the saucepan from the heat. Ladle the hot apricot butter into hot, sterilized jars and process in a hot water bath for 10 minutes.