Apricot Honey Butter

I made a half batch of this a while back to see if I would like it… It’s from one of my favorite canning cookbooks, “Small Batch Preserving”. I liked it so much I made a whole batch today to can. It is so good! It is wonderful on English muffins, pancakes, waffles… The honey and candied ginger give it such a lovely warm flavor!

2 cups chopped dried apricots

2 Tbsp grated lemon rind

2 cups water

1/2 cup lemon juice

1/4 cup chopped candied ginger

2/3 cup honey

1. Chop apricots, grate lemon rind and chop ginger.

 

2. Combine apricots, lemon rind, water, lemon juice and ginger in saucepan. Bring to a boil over high heat, cover, reduce heat and boil gently for 35 minutes or until apricots are tender, stirring frequently.

3. Place apricot mixture in a food processor or blender and process until smooth; return to saucepan. Stir in honey. Return to boil, reduce heat and boil gently, uncovered until very thick, stirring frequently.

  4. Ladle into sterilized jars to 1/2” headspace. Process for 10 minutes in boiling water bath. Let rest for 5 minutes before removing jars from canner.