Apricot Butter

Ingredients

Instructions

1. 1Wash 5 half-pint jars in hot soapy water or the dishwasher, keep them hot, and simmer new lids in hot water per manufacturer's directions.
2. 2Combine the halved, pitted apricots with 1 cup water in a large pot and simmer, covered, for 15 minutes, stirring occasionally, until soft.
3. 3Puree through a food mill or blender until smooth, return to the pot, and stir in the sugar, cinnamon, and bottled lemon juice.
4. 4Cook uncovered over low heat, stirring frequently, for 45 to 50 minutes until thick, glossy, and mounding on a spoon without liquid separating around the edge.
5. 5Ladle the hot apricot butter into hot jars, leaving 1/4 inch headspace.
6. 6Remove air bubbles with a nonmetallic spatula, adjust headspace, wipe rims clean, center lids, and screw bands fingertip-tight.
7. 7Process in a boiling-water canner with jars covered by at least 1 inch of water for 10 minutes from a full rolling boil, adding 5 minutes at 1,001–3,000 feet, 10 minutes at 3,001–6,000 feet, 15 minutes at 6,001–8,000 feet, or 20 minutes above 8,000 feet.
8. 8Turn off heat, wait 5 minutes, then remove jars to a towel-lined counter and cool undisturbed 12 to 24 hours.
9. 9Check seals by pressing the lid centers, remove bands, wipe jars, and label with contents and date.
10. 10Store in a cool, dark place up to 1 year; refrigerate after opening and use within about 3 weeks.
11. 11Do not reduce the sugar or lemon juice, as they help maintain the safe acidity and shelf stability of the finished butter.