Crockpot Apricot Butter
By Kathie Carr kathiecc
There were 4 apricot trees in the front lawn of our Indiana farm home when I was growing up.
Every year they produced many more apricots than we and our friends and neighbors could use. We were always looking for ways to preserve them and use them. Apricot butter became one of my favorites.
Here is a simple version of that recipe. It is made easier with a crockpot so you don't have to stir it for hours as it slowly cooks.
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Cover and cook on High for 8 to 10 hours.
Remove cover about half way through cooking. Stir occasionally. Store in refrigerator, can, or freeze.
Fill hot, sterilized jars to 1/4 inch headspace; remove air bubbles, wipe rims, affix lids and process for 10 minutes in a boiling water bath.
IF FREEZING: Pour into sterilized cans or boxes, leaving 1/4-inch headspace and freeze.
TO USE: Use in any recipe that calls for apple butter. Great on warm biscuits, fresh home made bread, and breakfast toast!
Cecelia Anderson ceander - May 4, 2012
This sounds really good.
Bernie Mcginty Bernie_Mcginty - May 4, 2012
I have apricot and peach trees growing out side my kitchen window. They are both loaded down. I am looking forward to trying this as soon as they ripen. Thanks so much for the recipe.
Kathie Carr kathiecc - May 4, 2012
I sure miss those trees and the fruit we loved so much. And I hope you enjoy this recipe.
Brandy Male Sallaboutit - May 5, 2012
Joanne Bellezza-Loughlin Joannebl - May 5, 2012
I am so jealous, ladies. What I wouldn't give to have an apricot tree in my yard. Although I'm sure the deer would love it too. ;-)
Love anything apricot. Will definitely be making this! Thanks for sharing, Kathie.