Silkyapricotbutter Recipes

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APRICOT BUTTER



Apricot Butter image

Provided by Ina Garten

Categories     condiment

Time 5m

Yield 1 cup

Number Of Ingredients 3

1/8 teaspoon kosher salt
1/4 pound unsalted butter at room temperature
1/2 cup good apricot preserves

Steps:

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

SILKY APRICOT BUTTER



Silky Apricot Butter image

This is perfect for a cake filling or a dessert topping. This is from the Ball Complete Book of Home Preserving. This recipe is for 0-1,000 feet elevation adjust for your area.

Provided by Samantha in Ut

Categories     Fruit

Time 1h

Yield 8 oz jars, 6 serving(s)

Number Of Ingredients 4

2 lbs apricots, peeled, halved and pitted
1/2 cup water
3 cups granulated sugar
2 tablespoons lemon juice

Steps:

  • In a large stainless steel saucepan, combine apricots and water. Bring to a boil over medium-high heat. Reduce heat and boil gently, stirring occasionally, until apricots are soft, about 20 minutes.
  • Working in batches, transfer apricot mixture to a food mill or food processor fitted with a metal blade and puree just until a uniform texture is achieved. Do not liquify. Measure 6 cups of apricot puree.
  • In a clean large stainless steel saucepan, combine apricot puree and sugar. Stir until sugar dissolves. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture thickens and holds its shape on a spoon.
  • Prepare canner, jars and lids.
  • Ladle hot butter into hot jars, leaving 1/4 inch headspace. Remove air bubbles, wipe rim and place lids.
  • Place jars in canner, ensuring they are completely covered with water. Bring to boil and process for 10 minutes. Remove canner lid. Wait 5 minutes then remove jars, cool and store.

Nutrition Facts : Calories 461, Fat 0.6, Sodium 3.2, Carbohydrate 117.2, Fiber 3, Sugar 114, Protein 2.1

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