Sunday, April 17, 2011

Apricot Butter

Makes 2 quarts

4 cups unsulphered dried apricots
1 tablespoon sea salt
1/4 cup whey
1/4-1/2 cup raw honey

Cook apricots in filtered water until soft. Let cool slightly and transfer with a slotted spoon to food processor. Process with remaining ingredients. Taste for sweetness and add more honey if necessary. Place in quart-sized, wide-mouth mason jars. The apricot butter should be at least 1 inch below the tops of the jars. Cover tightly and keep at room temperature for about 2 days before transferring to refrigerator. This should be eaten within 2 months. It is excellent with breakfast porridge or on pancakes.

Variation: Apple Butter - Use dried apples instead of apricots

Variation: Pear Butter - Use dried pears instead of apricots.

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