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Sugar-Free Apricot Butter

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“Slightly modified from Canning and Preserving Without Sugar by Norma M. MacRae.”
24hrs 18mins
5 cups

Ingredients Nutrition

  • 1 lb dried apricot
  • 1 cup white grape juice
  • 1 (12 ounce) can apple juice concentrate
  • 2 tablespoons lemon juice
  • 1 lemon, seeded & chopped
  • 1 teaspoon cinnamon
  • 12 teaspoon clove
  • 14 teaspoon allspice
  • 1 dash salt (optional)


  1. Soak dried fruit overnight in fruit juices.
  2. If this does not cover the fruit, add enough water to cover.
  3. Next day, add chopped lemon [I usually add the lemon zest, juice, and pulp but not the entire lemon].
  4. Place in blender to soften hard pieces.
  5. Cook over low heat until fruit tastes cooked, about 8 minutes, stirring often.
  6. Add spices& simmer until thick, about 10 minutes longer.
  7. Pour into hot, sterile 1/2 pint jars, leaving 1/2 inch at top.
  8. Cap with hot, sterile lids.
  9. Process in boiling water bath for 5 minutes after water returns to boiling.
  10. If any jars fail to seal, refrigerate& use within 10 days or freeze.

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