silky apricot butter {jam} ….

August 12, 2010

For some reason, when I would hear the words “fruit butter,” I would relate it to actual butter.  But, it turns out fruit butter is actually just a really smooth, creamy, silky jam.
Fruit butters are made by slowly cooking fruit pulp and sugar to a thick, but spreadable consistency.  Fruit butters do not use pectin as other jams may, so it keeps a nice smooth texture.  I think now that I’ve tried the smoothness of the fruit butter, I don’t think I’ll ever go back to regular jam.
With apricots being in season, I was able to snag a bunch from my parents tree.  I decided to try this amazing apricot butter recipe, and it turned out great!  I love that it has a little less sugar than most jams, I think any more sugar would have been too sweet.
Silky Apricot Butter
[adapted from the ball home preserving book, found here]
Makes about six 8 ounce jars or three pint jars
4lbs of apricots, after they are peeled, halved, and pitted [approximately 15-20 large apricot, or more if the smaller variety]
3 cups sugar
1/2 cup water
2 tbsp fresh lemon juice
  1. In a medium to large stainless steel saucepan, combine apricots and water. Bring to boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apricots are soft, about 20 minutes.
  2. Working in batches, transfer apricot mixture to a food mill or food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquefy. Measure 6 cups of apricot puree.  If you don’t have 6 cups, you may need to make more in order to get 6 cups of the puree.
  3. In a clean large stainless steel saucepan, combine apricot puree, lemon juice and sugar. Still 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 spoon.  anywhere from 30-60 minutes.
  4. Prepare canner, jars and lids.
  5. Ladle hot butter into hot jars, leaving 1/4 inch head space. Remove air bubbles, wipe rim and place lids.
  6. Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canner lid. Wait 5 minutes then remove jars, cool and store.
-click here for a canning overview and instructions.
-the best and easiest way to peel apricots is to boil water and place the apricots in the boiling water for 30-60 seconds.  Remove them from water and drop immediately into an ice water bath.  Or a large bowl with water and ice.  The skins should peel off easily.
-sterilize and prepare all canning jars and lids.  click here for instructions.
-be sure not to use aluminium pots, as it will react with the acid and cause a metallic taste.  stainless steel is best to use when preparing jam.
-for cute printable jar labels click here.
-fruit butters will take anywhere from 30-60 minutes to reach the desired thickness and be done.  a great way to test this is to take a plate and place it in the freezer for a few minutes.  take a spoonful of the jam, and place it on the plate.  if the edges of the jam stand up and hold it’s shape, rather than run, then the jam is ready.  you can also take a chilled spoon and dip it in the jam, if it slowly runs off the spoon, that is another sign that it is ready.
good luck with your canning!!

2 thoughts on “silky apricot butter {jam} ….

Leave a Reply

Your email address will not be published. Required fields are marked *