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Spiced Apricot or Peach Butter – vegetarian recipe
Stav Kogan

Spiced Apricot or Peach Butter

Capture the sun-drenched sweetness of summer in a jar with this Spiced Apricot or Peach Butter. Slow-simmered to perfection with warm spices, this fruit butter has a thick, luscious texture without pectin. Perfect on toast, in oatmeal, or with ice cream.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 half-pint jar
Calories: 45
Ingredients Method Nutrition

Ingredients
  

  • 8 cups (2 kg / 4.41 lb) peeled, pitted, and coarsely chopped apricots or peaches (from about 6 lbs / 2.7 kg / 5.95 lb whole fruit)
  • 2 Tbs / 30 ml (1 fl oz) lemon juice
  • 3 cups (600 g / 21.2 oz) granulated sugar
  • ½ tsp (2.5 g / 0.09 oz) ground cinnamon
  • ¼ to ½ tsp / 1.25 to 2.5 g (0.09 oz) ground ginger
  • ¼ to ½ tsp / 1.25 to 2.5 g (0.09 oz) ground allspice
  • ¼ cup (60 ml / 2 fl oz) brandy (optional)
  • 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.

Method
 

  1. In a large, heavy-bottomed pot or Dutch oven, combine the chopped fruit and lemon juice.
  2. Cook over low heat, stirring occasionally, until the fruit begins to release its juices and becomes very tender.
  3. 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.
  4. Stir in the sugar, cinnamon, ginger, and allspice.
  5. Bring the mixture to a gentle simmer over medium-low heat.
  6. 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.
  7. 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.
  8. 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.

Nutrition

Calories: 45kcalCarbohydrates: 11g

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