 |
Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 2 |
|
This lovely butter is perfect on pancakes, toast, and bagels. It makes 1 pint, so it's perfect for trying and tasting before investing the time for a large batch. Ingredients:
2 cups dried apricots, chopped before measuring |
2 lemons |
2 cups water |
2/3 cup liquid honey |
Directions:
1. Grate rind and squeeze juice from lemons; you'll need 2 tablespoons grated rind and 1/2 cup lemon juice.
2. Combine apricots, lemon rind, water, lemon juice in a medium saucepan. Don't use aluminum; stainless steel is good.
3. Bring to a boil over high heat, cover, reduce heat to low and STIRRING FREQUENTLY, keep at a low boil for 35 - 40 minutes or until apricots are tender.
4. CAREFULLY pour into blender or food processor and process until smooth. Return to saucepan.
5. Add honey; stir and return to boil. Again reduce heat and cook, UNCOVERED, at a low boil until very thick. STIR FREQUENTLY.
6. Ladle into hot sterilized jars. Remove air bubbles, wipe rims, add hot lids and rings.
7. Process in boiling water bath for 5 minutes OR refrigerate and use within 1 month.
|
|