Crockpot Apricot Butter Recipes

LAZY APRICOT PRESERVES (CROCK POT)

Steps:

• 1. In a food processor, process the apricots until very finely chopped. (I use my pulse feature). Transfer to slow cooker. Stir in sugar and water.
• 2. Cover and cook on high setting 2 1/2 hours, stirring twice, if possible. Uncover and cook on high, stirring occasionally, 2 hours longer, or until the jam has thickened.
• 3. Ladle the jam into clean, hot canning or jam jars; seal according to the manufacturer's instructions with lids and ring bands. Process in a boiling water bath 10 - 15 minutes. Or let jam cool and store in refrigerator up to 3 weeks. For longer storage, freeze up to 3 months. I have frozen this, and works very well. Using my food saver.
• 4. For Apricot - Orange Jam: Stir in 1 Tbsp grated orange zest at the end of the cooking time..

APRICOT BUTTER

Steps:

• In a food processor, grind the apricots to a paste, add the butter and blend the mixture unti it is smooth.
• Blend in a pinch of salt to taste.
• Transfer the butter to a bowl or crock and chill, covered.
• Remove the butter from the refrigerator 15 minutes before serving.

PEACH OR APRICOT BUTTER-SLOW COOKER

Steps:

• Drain fruit.
• Remove pits& puree in blender.
• Pour into a slow cooker.
• Stir in remaining ingredients.
• Cover.
• Cook on High 8-10 hours.
• Remove cover during last half of cooking.
• Stir occasionally.

APRICOT BUTTER

Steps:

• Combine the butter, apricot preserves, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.