STREAMING NOW: Feast with Friends

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“This recipe is from Martha Stewart Kids magazine, and is used as a filling for the cakes in Recipe #. I made a half sized version of the cakes, so I only made a half recipe of this. This also made for good baby food. :) This is the darker orangey stuff in the photos.”
1hr 5mins
4 cups

Ingredients Nutrition

  • 4 cups dried apricots
  • 6 cups water
  • 12 teaspoon salt (optional)


  1. Put apricots and water in a medium pan. Cover and bring to a boil.
  2. Reduce heat to low; cook until very tender (45 minutes to one hour).
  3. Using a slotted spoon, transfer to baking sheet to cool slightly.
  4. Puree apricots and salt (if you are using it) in a food processor until completely smooth and the consistency of thick jam. Let cool.
  5. Refrigerate airtight for up to 1 day.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a