Crockpot Apricot Butter
|8-10 lb||fresh ripe apricots|
|4-6 c||sugar, depending on your taste|
|1 Tbsp||ground cinnamon|
|2 tsp||grounf cloves|
|3 Tbsp||lemon juice|
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.
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!