Fresh apricots become a tangy fruit butter, perfect to enjoy with Ricotta cheese and crackers or buttered toast. The apricot butter can be refrigerated for up to 1 week.
Ingredients
1.5 kg fresh apricots, halved and pitted
500 ml apricot juice
100 g sugar
3 tablespoons fresh lemon juice
one pinch of salt
Directions
Combine all of the ingredients in a large saucepan and bring to a boil. Cover partially and simmer over moderately high heat, stirring frequently for about 15 minutes or until apricots are very tender.
Uncover and continue to simmer over moderate heat, stirringly frequently, until very thick (about 1 hour).
Scrape the apricot mixture into a food processor and let cool slightly. Puree until very smooth.
Transfer the apricot butter to jars and let cool completely.
Close the jars and refrigerate until chilled (about 1 hour).
