Apricot Lavender Butter


This is a new thing for me, fruit butters, but I’m excited to try!  I did not have Lavender so I used Chocolate Mint Tea that was growing in my garden.  It smells so yummy!

This recipe, like the canning recipe, is from http://www.simplebites.net/honey-sweetened-apricot-lavender-butter-recipe/

Recipe: Apricot Lavender Butter

  • 3 cups chopped apricots (about 1 1/2 pounds whole fruit)
  • 3/4 cup honey
  • 2 teaspoons food grade lavender buds

Combine chopped apricots and honey in a bowl. Stir well to combine. Tie the lavender buds up in a length of cheesecloth so that none can escape and tuck it into the apricots and honey. Cover and let sit at room temperature for one hour, so that the lavender flavor can begin to infuse into the fruit.

When the time is up, taste the uncooked mixture. If you like the current level of lavender infusion, remove the packet and discard. If you want a bit more lavender flavor leave the packet in for the first 10-15 minutes of cooking.

Prior to cooking, prepare a small boiling water bath and three half pint jars. Place lids in a small pot of water and bring to the barest simmer.

Pour the fruit, honey and lavender packet into a wide, non-reactive pot. Place over high heat and cook at a boil, stirring regularly, for 15-20 minutes.

As it cooks, check the consistency regularly by sweeping your spoon through the butter and then holding it sideways over the pot. Watch how it drops off the spoon. If it looks runny, it isn’t done yet. If it looks thick and nearly spreadable, remove the pot from the heat. It is done.

Ladle butter into prepared jars. Wipe rims, apply lids and rings and process for 15 minutes in a boiling water bath canner.

When the time is up, remove jars from canner and place on a tea towel to cool. When jars are cool to the touch, remove rings and check seals. Sealed jars can be stored in the pantry for up to one year. Any unsealed jars should be refrigerated and used promptly.



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