I found myself to be in that position once here in Montana. Our root cellar had many open shelves waiting for jam, but there was not a producing tree to be found!
We do have an apricot tree in our yard, but it is very gnarled and very old. It was in dire need of a good pruning when we got here, back in June. Actually, all the fruit trees were long overdue for pruning and trimming when sadly the owners could no longer live here and continue caring for the land.
If we were going to have a harvest, there was only one thing to do. Get busy!
Each and every tree was pruned to remove the old dead wood and let in sunlight for new healthy growth. Water lines were cleaned up for proper irrigation to the trees, and years of fallen debris was removed.
We are hoping to harvest this upcoming season. Plus in all honesty, until some of these trees bear fruit, it can be a guess as to the variety of the tree. Fresh apricots have always been a favorite of mine, and I can't wait to see if this tree will offer a harvest for us to enjoy. Because I have so many recipes and many more ways to enjoy them! But when there is no fresh apricots for jam, Easy Crock-Pot Dried Apricot Butter is the way to enjoy that delicious apricot flavor, until the next harvest!
Ingredients needed for this recipe:
Easy Crock-Pot Dried Apricot Butter
inspired by one perfect bite
1-1/4 pound dried apricots
2 c sugar
3-1/2 c water
2 T lemon juice
1/2 t salt
Dice the apricots using a knife or kitchen scissors. Place in a 3-1/2 quart crockpot along with the sugar and water and stir to combine. Cover and cook on high for 2 hours.
Add the lemon juice and salt, stir well. Cover and continue to cook on high for an additional 2 hours. Carefully blend the cooked apricot mixture into a "butter".
Ladle preserves into clean jars or storage containers, seal, and when cool transfer to the refrigerator for up to 1 month. Or freeze for longer storage.
To Process in a boiling water bath, for long term pantry storage:
Ladle the hot Easy Crock-Pot Dried Apricot Butter into hot canning jars, affixing the 2 piece lids firmly, but not tight. (pint or half-pint jars)
Process in a boiling water bath for 15 minutes.
Carefully remove jars from water and allow them to cool to room temperature before putting them away.
Note: make sure that each jar has been sealed properly, store any jar that did not seal in the refrigerator.
Process in a boiling water bath for 15 minutes.
Carefully remove jars from water and allow them to cool to room temperature before putting them away.
Note: make sure that each jar has been sealed properly, store any jar that did not seal in the refrigerator.
We do have an apricot tree in our yard, but it is very gnarled and very old. It was in dire need of a good pruning when we got here, back in June. Actually, all the fruit trees were long overdue for pruning and trimming when sadly the owners could no longer live here and continue caring for the land.
If we were going to have a harvest, there was only one thing to do. Get busy!
Each and every tree was pruned to remove the old dead wood and let in sunlight for new healthy growth. Water lines were cleaned up for proper irrigation to the trees, and years of fallen debris was removed.
We are hoping to harvest this upcoming season. Plus in all honesty, until some of these trees bear fruit, it can be a guess as to the variety of the tree. Fresh apricots have always been a favorite of mine, and I can't wait to see if this tree will offer a harvest for us to enjoy. Because I have so many recipes and many more ways to enjoy them! But when there is no fresh apricots for jam, Easy Crock-Pot Dried Apricot Butter is the way to enjoy that delicious apricot flavor, until the next harvest!
- dried apricots
- sugar
- lemon juice
- salt
- Crock-Pot/Slow Cooker
- knife or kitchen scissors
- Scraper/Spatula
- measuring spoons
- measuring cups
- 6-8 6 oz freezer jars with lids
- OR
- small storage containers with lids
- stick blender
Now we are ready to begin!
Easy Crock-Pot Dried Apricot Butter
inspired by one perfect bite
2 c sugar
3-1/2 c water
2 T lemon juice
1/2 t salt
Dice the apricots using a knife or kitchen scissors. Place in a 3-1/2 quart crockpot along with the sugar and water and stir to combine. Cover and cook on high for 2 hours.
Add the lemon juice and salt, stir well. Cover and continue to cook on high for an additional 2 hours. Carefully blend the cooked apricot mixture into a "butter".
Ladle preserves into clean jars or storage containers, seal, and when cool transfer to the refrigerator for up to 1 month. Or freeze for longer storage.
To Process in a boiling water bath, for long term pantry storage:
Ladle the hot Easy Crock-Pot Dried Apricot Butter into hot canning jars, affixing the 2 piece lids firmly, but not tight. (pint or half-pint jars)
Process in a boiling water bath for 15 minutes.
Carefully remove jars from water and allow them to cool to room temperature before putting them away.
Note: make sure that each jar has been sealed properly, store any jar that did not seal in the refrigerator.
For
those new to home canning, or just starting out, here is the basic process, from
the National Center for Home Food Preserving. Don't let being new stop you, home canning is a
lovely way to preserve food safely and bring something special to your family meals.
Storage options for Easy Crock Pot Dried Apricot Butter. You may store in the freezer for up to 12 months, once thawed store covered in the refrigerator until gone. You may store the canned jars in a cool dry place for up to 12 months, once opened store in the refrigerator until gone.
UPDATE:
For your convenience, a "copy and paste" version of Easy Crock Pot Dried Apricot Butter has
been included below.
You may also enjoy: 
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Printable "copy and paste" version:
Easy Crock-Pot Dried Apricot Butter
inspired by one perfect bite
1-1/4 pound dried apricots
2 c sugar
3-1/2 c water
2 T lemon juice
1/2 t salt
Dice the apricots using a knife or kitchen scissors. Place in a 3-1/2 quart crockpot along with the sugar and water and stir to combine. Cover and cook on high for 2 hours.
inspired by one perfect bite
1-1/4 pound dried apricots
2 c sugar
3-1/2 c water
2 T lemon juice
1/2 t salt
Dice the apricots using a knife or kitchen scissors. Place in a 3-1/2 quart crockpot along with the sugar and water and stir to combine. Cover and cook on high for 2 hours.
Add the lemon juice and salt, stir well. Cover and continue to cook on high for an additional 2 hours. Carefully blend the cooked apricot mixture into a "butter".
Ladle preserves into clean jars or storage containers, seal, and when cool transfer to the refrigerator for up to 1 month. Or freeze for longer storage.
To Process in a boiling water bath, for long term pantry storage:
Ladle the hot Easy Crock-Pot Dried Apricot Butter into hot canning jars, affixing the 2 piece lids firmly, but not tight. (pint or half-pint jars)
To Process in a boiling water bath, for long term pantry storage:
Ladle the hot Easy Crock-Pot Dried Apricot Butter into hot canning jars, affixing the 2 piece lids firmly, but not tight. (pint or half-pint jars)
Process in a boiling water bath for 15 minutes.
Carefully remove jars from water and allow them to cool to room temperature before putting them away.
Note: make sure that each jar has been sealed properly, store any jar that did not seal in the refrigerator.
For those new to home canning, or just starting out, here is the basic process, from the National Center for Home Food Preserving. Don't let being new stop you, home canning is a lovely way to preserve food safely and bring something special to your family meals.
Storage options for Easy Crock Pot Dried Apricot Butter. You may store in the freezer for up to 12 months, once thawed store covered in the refrigerator until gone. You may store the canned jars in a cool dry place for up to 12 months, once opened store in the refrigerator until gone.
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