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Apricot Honey Butter

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“This lovely butter is perfect on pancakes, toast, and bagels. It makes 1 pint, so it's perfect for trying and tasting before investing the time for a large batch.”
READY IN:
1hr 30mins
YIELD:
1 pint
UNITS:
US

Ingredients Nutrition

Directions

  1. Grate rind and squeeze juice from lemons; you'll need 2 tablespoons grated rind and 1/2 cup lemon juice.
  2. Combine apricots, lemon rind, water, lemon juice in a medium saucepan. Don't use aluminum; stainless steel is good.
  3. Bring to a boil over high heat, cover, reduce heat to low and STIRRING FREQUENTLY, keep at a low boil for 35 - 40 minutes or until apricots are tender.
  4. CAREFULLY pour into blender or food processor and process until smooth. Return to saucepan.
  5. Add honey; stir and return to boil. Again reduce heat and cook, UNCOVERED, at a low boil until very thick. STIR FREQUENTLY.
  6. Ladle into hot sterilized jars. Remove air bubbles, wipe rims, add hot lids and rings.
  7. Process in boiling water bath for 5 minutes OR refrigerate and use within 1 month.

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