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Orange-colored apricot butter in four glass jars sitting on a black surface
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Apricot Butter

In this fruit butter, apricots and sugar combine to form a sweet, jam-like spread. Two ingredients have never tasted so good together!
Course Spreads
Cuisine American
Difficulty Intermediate
Method Canning
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 jam jars
Calories 53kcal
Author Kaleb

Equipment

Ingredients

  • 4 cups apricots
  • 4 cups granulated sugar

Instructions

  • To start, clean and prepare the fruit. Halve the fruit and remove pits and any abrasions, leaving the peel intact. This is where the flavor comes from. Measure fruit by pressing it into a measuring cup. Do not simply lay fruit in or the measurements will not be accurate.
    Apricots sitting in a pile in a black-lined kettle on the stove
  • Dump fruit in a heavy-bottomed kettle and add an equal amount of sugar.
    Sugar pouring on top of pile of apricots sitting in kettle on the stove
  • Turn the heat to medium and stir contents to bring out the natural juices and dissolve the sugar. Increase the heat to medium-high and let the mixture come to a boil. Bring to a rolling boil (a boil that cannot be stirred down), letting the mixture begin to foam.
    Cooked apricots in liquid in a kettle on the stove
  • Once at a rolling boil, set a timer for 20 minutes. Stir and let boil. While boiling, watch the mixture carefully as it will rise and eventually fall, cooking down and causing the foam to dissipate.
    Boiling apricot butter liquid in black kettle on the stove
  • After 20 minutes, turn off the heat. Pour directly into a conical strainer that has been placed in a container; a 9×13 pan works well. This will hold the butter as it runs out the bottom of the strainer.
    A conical strainer may be a new utensil for you but is a very tried-and-true multi-purpose canning tool.
    Apricot butter mixture being poured into a conical strainer set over a 9x13 pan
  • Use a wooden pestle in a circular motion to push the apricot butter through the strainer. Only a small amount of peel and other remnants will be left in the strainer once it has been vigorously pushed through.
    Apricot butter mixture spilling out of bottom of conical strainer into a 9x13 silver metal pan
  • Stir the fruit butter and pour directly into sanitized jam jars.
    Four glass jars filled with apricot butter on a dark black surface
  • Next, either can or use the wax method to seal the jars. To use the wax method, melt wax on a low-heat burner and pour over apricot butter. Lightly swirl to create a seal.

Notes

  • When using the wax method, this apricot butter can be kept in a refrigerator or freezer for up to a year.
  • I also used the wax method in my strawberry jam recipe, so make sure to hop on over there to watch a demonstration of this method.
  • You can also can this apricot butter. Make sure to watch my canning 101 video and my canned grape butter recipe for more!

Nutrition

Serving: 1tbsp | Calories: 53kcal

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