This post contains affiliate links. Since apricot season is so quick every year I wanted to share this with you asap. Last year, I shared how I canned apricot pie filling and apricot jam. This time it’s all about Apricot Butter, which is, by far, the easiest and my personal favorite of my apricot canning recipes.
What’s the difference between Apricot Jam and Apricot Butter?
Honestly, until I started working on it, I wasn’t quite sure what the difference was between apricot jam and apricot butter. After making them, I realized you cannot tell the difference just by looking at the jars side by side. I had to write on the lids to make sure I knew which was which before adding labels.
The process is different for each. Apricot Butter is pureed AFTER boiling down the apricots whereas apricot jam is pureed BEFORE. Apricot Butter also requires less sugar than jam nor does the recipe require pectin. However, it still gels together just fine.
Boiling the Apricots
Apricot Butter also takes a bit longer as you boil them down, and I’ll admit, the smell is not very pleasant.
I’ve seen some recipes recommend up to 20 minutes. If you use soft, ripe apricots, you do not need to wait that long. I just watch until the apricots are falling apart like mush, then I know it’s time to start pureeing.
Puree the Apricots
After the apricots have boiled down to a mush, you’ll puree them. You can use an immersion blender or a food processor, or even a blender. I like to pulse the food processor so I don’t puree them to complete liquid.
Can I freeze Apricots?
Yes, you can freeze the apricot puree. If you want to freeze the apricot puree for later, just ladle the puree into freezer bags, remove the air, and lay flat.
Let them cool completely before putting them into the freezer. Store in the freezer for up to 3 months.
Turning it into Apricot Butter
After I puree the apricots, I wash the pot completely. Then, I combine the apricots and sugar and boil it down on a simmer until it’s thick. This might take up to an hour. I just stay in the kitchen and stir occasionally making sure it’s boiling down.
It should be so thick that when you dip a spoon into the mixture, the apricot butter will stick to the back of the spoon and not fall off <– that’s when you know it’s ready.
Then, you’ll mix in the lemon juice, and you’re ready to start ladling into jars.
Do you need an actual canner to can Apricot Butter?
No! You can just use a large pot, like a big deep pasta pot. That’s what I use. You just want to make sure it’s deep enough to cover the jars to the lids with water. This is a lot easier if you use smaller 8 oz or 4 oz size jars.
Do I have to can the Apricot Butter?
Nope! You can put it right in the fridge and use it up within the week.
Canning Apricot Butter
I wash both my jars and lids and rings on a hot sanitizing run in the dishwasher. Then, I lay everything out on clean dish towels.
When the apricot sugar mixture is getting close, I start the hot water canner boiling and pop the jars into it.
When the apricot butter is ready, I remove the jars from the canner and dry them off. Then, I ladle the apricot butter into the jars. You can ladle up to about 1/4 inch from the top, but I usually only ladle up to 1 inch from the top. Then, I gently tap them to remove bubbles, and immediately set the lids on each jar. Then, I add the rings and twist them to fingertip tightness.
Then, I put the jars into the canner and let them boil for 10 minutes. I try to get the water to be over the entire jars, but sometimes it’s just up to the edge of the lids. However, I’ve never had a problem with my apricot butter if the water doesn’t completely cover the jars on top.
I let the jars sit on a dish towel until they are completely cool, which can take a few hours.
Label the Jars!
If you’re making both apricot butter and apricot jam, make sure to immediately label them because looking at the jars from the outside, you won’t be able to tell the difference.
I have apricot butter still in my pantry from last year that’s perfectly delicious every time I open a jar. I refrigerate it immediately upon opening, and it usually lasts for a couple of weeks.
This year’s apricot crop was horrible due to a storm knocking off all the blooms. I’m so glad we had a huge crop last year, and I was able to make a ton of apricot butter and apricot jam.
It’s such a wonderful sweet and tart flavor on toast or pancakes and so much more. You can even make some delicious BBQ Apricot Chicken!
More Apricot Recipes
- Mini Apricot Pies
- Apricot Pie Pops
- Apricot Bellini Mocktails
- Apricot Upside Down Cake
- Apricot Cheese Tarts
- 3 lb apricots, pitted and halved
- 1/2 cup water
- 3 cups white sugar
- 2 tablespoons lemon juice
- 8 oz or 12 oz jam jars
Combine the apricots and water in a large pot. Bring it to a boil over a medium-high heat.
Reduce heat to boil gently and stir occasionally until the apricots are soft - for about 15-20 minutes.
Transfer the apricot mixture to a food processor and puree it until it's smooth, but not completely liquified.
Combine the apricot puree and sugar in a clean pot and stir until the sugar completely dissolves.
Bring the mixture to a boil over medium-high heat and stir frequently.
Reduce the heat and boil gently until the mixture thickens.
Add the lemon juice and stir until combined.
Prepare the boiling water canner. Wash the lids and rings in warm soapy water.
Simmer the jars until the apricot jam is ready to be added.
Pour the apricot jam into the hot jars. Make sure to leave about 1/4 inch space at the top.
Remove the air bubbles and wipe the rims.
Add the lid to each jar and apply the band until it's fingertip tight.
Process the jars in the boiling water canner for 10 minutes.
Remove jars and cool.
Check lids for seal after 24 hours. Lids should not flex up and down when center is pressed.
If you do not want to can the apricot butter, you can store it in the fridge for up to 1 week.