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Apricot butter is a smooth and easily spreadable fruit jam made from apricots and spices, without dairy products. It is similar to apricot jam but less sweet and refined. It can be made by boiling and blending apricots with other fruits and spices, and is often canned or jarred. Commercially available apricot butter may contain preservatives and sugars. “Apricot butter” can also refer to whipped butter with apricot chunks or juice.
Apricot butter is a type of fruit jam used as a spread for breads, cakes, pancakes and more. It is called “butter” mainly because of its texture, which is smooth and easily spreadable. Traditionally, apricot butter is made exclusively from fruits and spices and contains no real dairy products. Sometimes, whipped butter with apricot chunks is also called “apricot butter;” the term is generally reserved for canned or jarred apricot preserves.
In many ways, apricot butter is like a less refined and less sweet version of apricot jam. Jam is made by boiling fruit in sugar and water to release the pectin and solidify it. A fruit butter isn’t usually made with much, if any, sugar, and is more of a fruit puree than a jellied fruit. It is usually little more than a softened fruit mixed for softness with several other fruits or spices.
Making this type of apricot butter is usually quite simple. Cooks typically peel and pit apricots, then boil them until soft, but they don’t disintegrate. The apricots must then be removed from the water and blended. Boiling fruits allows them to break down and excrete some of their natural water content, which makes for a thicker puree than can be achieved by simply pureeing fresh fruit.
Some cooks will also add apples, pears, cherries or other fruits to the apricots as they simmer to create a more dynamic finished spread. Making apricot butter is a good way to preserve and preserve fruit during the summer. Cooks often put any fruit they have on hand into fruit butters. The basic recipe for Apricot Fruit Butter leaves plenty of room for innovation.
Most fruit butters, apricot included, are spiced rather than sugary. Cinnamon, allspice, and cloves are common spice accompaniments to apricot butter. They are usually added right after the fruit has been pureed.
Apricot butter saves best when canned or jarred in airtight containers. As easy as it is, butter is often commercially available and usually sold in the same aisle as jams and jellies. Prepared apricot butter usually contains preservatives and may also contain sugars.
The term “apricot butter” can also be applied to apricot-flavored butter, which is usually nothing more than whipped butter with apricot chunks or apricot juice. This type of apricot butter is a favorite of small bakeries and bed and breakfasts. It is often served with fruit scones or other desserts, in the same way as regular butter.
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