How to Make Honey-Sweetened Apricot Lavender Butter

I have been canning off and on for a number of years and was very excited to learn about Marisa McClellan’s latest book, Preserving by the Pint. As the title implies, it’s all about small batch canning which is perfect for a pint or 2 of berries, a small handful of fruit gleaned from a tree, or a few leftover peppers/tomatoes/squash, which comes in handy when you have a small amount of ‘something’ and you want to put it to good use. McClellan’s book is full of recipes that run the gamut of the seasons, savory or sweet, and will give you ample opportunity to put up many foods in a fun and creative way.

In this video, McClellan demonstrates how to make a apricot lavender butter using honey instead of sugar. Fruit butters are similar to jams, but the fruit is cooked down and oftentimes run through a sieve for extra smoothness. And honey, says McClellan, adds a gentle sweetness to the apricots.

It’s a wonderful way to preserve a bit of the summer harvest, and goes great over yogurt, on toast, or even as a fruity layer to a bar recipe. Throughout the demonstration Marisa McClellan shares a broad array of information and tips such as what kind of lavender or honey to use, handy tools to have on hand, and how to know if your jars have sealed.

Canning in small batches is a great way to use up leftover fruits or vegetables all year long!

Recipe: Honey-Sweetened Apricot Lavender Butter

courtesy of Marisa McClellan, from her book Preserving By the Pint.
Makes 3 half pints

Ingredients:

• 1 quart apricots (about 1 1/2 pounds whole fruit), pitted and chopped
• 3/4 cup honey
• 2 teaspoons food grade lavender buds

Instructions:

1. Combine chopped apricots and honey in a bowl. Stir well to combine.
2. Tie the lavender buds up in a length of cheesecloth so that none can escape and tuck it into the apricots and honey.
3. Cover and let sit at room temperature for one hour, so that the lavender flavor can begin to infuse into the fruit.
4. When the time is up, taste the uncooked mixture. If you like the current level of lavender infusion, remove the packet and discard. If you want a bit more lavender flavor leave the packet in for the first 10-15 minutes of cooking.
5. Prepare a boiling water bath canner and 3 half pint jars. Place lids into a small pan of water and bring to a gentle simmer.
6. Pour the fruit, honey and lavender packet into a wide, non-reactive pot. Place over high heat and cook at a boil, stirring regularly, for 15-20 minutes.
7. As it cooks, check the consistency regularly by sweeping your spoon through the butter and then holding it sideways over the pot. Watch how it drops off the spoon. If it looks runny, it isn’t done yet. If it looks thick and nearly spreadable, remove the pot from the heat. It is done.
8. Ladle butter into prepared jars. Wipe rims, apply lids and rings, and process for 10 minutes in a boiling water bath canner.