There’s nothing quite like capturing the sun-drenched sweetness of summer in a jar. This Spiced Apricot or Peach Butter is pure, concentrated sunshine, slow-simmered to perfection. Imagine your kitchen filled with the warm, intoxicating aroma of ripe fruit mingling with cinnamon, ginger, and allspice. Unlike traditional jams, this fruit butter relies on slow cooking, not pectin, for its thick, luscious texture. This means you have complete control over the sweetness and spice levels, creating a spread that’s perfectly tailored to your taste. Slather it on warm toast, swirl it into oatmeal, or dollop it onto a scoop of vanilla bean ice cream – the possibilities are deliciously endless!
Ingredients
• 8 cups / 2 kg peeled, pitted, and coarsely chopped apricots or peaches (from about 6 lbs / 2.7 kg whole fruit)
• 2 Tbs / 30 ml lemon juice
• 3 cups / 600 g granulated sugar
• ½ tsp / 2.5 g ground cinnamon
• ¼ to ½ tsp / 1.25 to 2.5 g ground ginger
• ¼ to ½ tsp / 1.25 to 2.5 g ground allspice
• ¼ cup / 60 ml brandy (optional)
Instructions
1. In a large, heavy-bottomed pot or Dutch oven, combine the chopped fruit and lemon juice. Cook over low heat, stirring occasionally, until the fruit begins to release its juices and becomes very tender.
2. Carefully transfer the softened fruit to a blender in batches and purée until completely smooth. For an even silkier texture, you can press the purée through a fine-mesh sieve. Return the smooth purée to the pot.
3. Stir in the sugar, cinnamon, ginger, and allspice. Bring the mixture to a gentle simmer over medium-low heat. Continue to cook, stirring frequently to prevent scorching at the bottom, for 1 to 2 hours, or until the butter has thickened to your desired consistency. It should mound on a spoon.
4. Stir in the brandy and cook for another 3-5 minutes, allowing the alcohol to cook off and the butter to return to its thickened state.
5. Ladle the hot fruit butter into hot, sterilized jars, leaving about a 1/3-inch / 1 cm headspace at the top. Wipe the rims clean, secure the lids, and process in a water bath canner for long-term storage, or let cool and store in the refrigerator for several weeks.
Nutritional Information
• Serving Size: 1 Tablespoon
• Calories: 45 kcal
• Carbohydrates: 11 g
• Sugar: 10 g
• Fat: 0 g
• Protein: 0 g
• Note: is an estimate and may vary based on and portion size.
Pro Tips
• To test for doneness, place a small dollop of butter on a chilled plate and put it in the freezer for two minutes. If it holds its shape and doesn’t run when you tilt the plate, it’s ready.
• For a hands-off approach, cook the puréed fruit mixture in a slow cooker on low for 4-6 hours with the lid slightly ajar to allow steam to escape and the butter to thicken.
• Feel free to experiment with other warm spices like nutmeg, cloves, or a pinch of cardamom for a unique flavor profile.
• The brandy adds a lovely depth of flavor, but you can easily omit it or substitute it with a splash of apple cider or orange juice.
FAQ
Q: Is this spiced fruit butter recipe vegan
A: Yes, this recipe is easily made vegan. The primary ingredients are fruit and spices. To ensure it is 100% vegan, simply use a certified vegan granulated sugar that is not processed with bone char, or substitute it with maple syrup or coconut sugar.
Q: Can I make this fruit butter with less sugar or a natural sweetener
A: Absolutely. You can reduce the amount of sugar to suit your taste, though this may slightly shorten its shelf life as sugar is a natural preservative. For a refined sugar-free option, you can substitute the granulated sugar with maple syrup or coconut sugar, tasting and adjusting as you cook.
Q: What are some vegetarian ways to use this apricot butter
A: This fruit butter is incredibly versatile in a vegetarian diet. Beyond toast, try swirling it into oatmeal or plant-based yogurt, using it as a glaze for roasted tofu or tempeh, serving it on a vegan cheese board, or using it as a filling for thumbprint cookies and pastries.
Q: How do I store this homemade fruit butter to keep it fresh
A: For short-term use, store the cooled fruit butter in a sealed jar in the refrigerator for up to 3-4 weeks. For long-term, shelf-stable storage, you must process the hot-filled, sealed jars in a water bath canner following proper canning guidelines.
