Last weekend I arrived home from the farmer’s market with two crates of apricots. A full bushel of those beautiful gems were stashed in the extra fridge for me to work through this week. I’m thinking we’ll do some jam, some preserves, some fruit leather, but first up was butter. I used Marisa‘s recipe again just using 8 cups of pureed apricots instead of blueberries. The smell in the crockpot was heavenly and took me back to something I ate as a child although I haven’t yet put my finger on just what it was. Apricots don’t cook down quite as much as blueberries so I had a little bit left to stash in the fridge.
FRUIT: 8 cups pureed apricots
SOURCE: farmers market
COST: hard to know but probably about $10
RECIPE: Slow Cooker Blueberry Butter from Marisa at Food in Jars substituting apricot puree for the blueberry puree
YIELD: 7 half-pints and a little for the fridge