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).