Apricot Butter (Recipe plus Video How-to)

by Sarah Fermented Foods, VideosComments: 14

fermented apricot butterApricot butter is hands-down my husband’s favorite fermented food.   The video below shows you exactly how to make apricot butter, which you will find innumerable uses for in your kitchen.

As with all traditionally fermented foods, this recipe for apricot butter recipe is loaded with probiotics and so greatly assists digestion.

In our home, we use apricot butter as a spread on pancakes, in soaked oatmeal, or even just by itself on a big spoon as a sweet, afternoon pick me up!

My husband likes it loosely mixed with raw butter and some crushed nuts for a quick, all raw, enzyme rich breakfast.

Apricot Butter: Video How-to

Apricot Butter Recipe

(adapted from Nourishing Traditions Cookbook)

4 cups unsulphured dried apricots (where to find)
1 Tbl sea salt (I use Celtic for superior flavor)
1/4 cup liquid whey
1/4-1/2 raw, unfiltered honey (where to find)

Cook apricots in filtered water until soft.

Let cool for a bit and then process in food processor with the rest of the ingredients.

Place in a 1 quart glass mason jar and close lid tightly. Leave on the counter for 2 days and then refrigerate.  Use within 2 months.

Sarah, The Healthy Home Economist

Other Fermented Foods Recipes to Enjoy

How to Make Fermented Lemonade

How to Make Sauerkraut

How to Make Orangina

How to Make Mango Chutney

How to Make Fermented Cilantro Salsa

Comments (14)

  • Dane

    I can’t have whey. What would be a good substitute?

    May 24th, 2014 1:07 pm Reply
  • Pingback: Screaming Sardine › Artichokes and Apricots

  • Sara Gordon

    Can you freeze the butter once it has fermented?

    November 16th, 2012 10:45 am Reply
  • Heather

    Joan! You must tell us how your figs turned out! I am living in Turkey and am surrounded by fresh figs on the verge of being overripe. Oh, and did you leave the skins on?

    October 8th, 2011 4:56 pm Reply
  • Joan

    I had fresh figs from a friends tree , picked yesterday . I made this recipe, same measurement , but with the figs…here’s hoping it works.

    August 2nd, 2011 12:11 pm Reply
  • Nathalie

    Hi, I wonder if I can replace whey with water kefir… I have a bad feeling every time I use whey.

    June 7th, 2011 8:11 am Reply
  • Angela

    So happy with how this turned out!! We are really enjoying it. Thanks for the tutorial.

    April 19th, 2011 12:01 pm Reply
  • Billie

    I made this just recently and I do like it! My question is how do you know if it’s fermented enough? I had it out on the counter for 2 full days. I kind of expected it to have some effervescence to it, but it doesn’t. Thank you!

    March 14th, 2011 11:08 am Reply
    • Sarah, The Healthy Home Economist

      Hi Billie, there is a slight sourness to the taste .. notice how easy it is to digest which is a major giveaway for the successful fermentation! :)

      March 14th, 2011 11:18 am Reply
  • Nancy

    Do you think I could use organic dried peaches rather than apricots? For the apricot butter? I read in Nourshing Traditions and it said you could substitute apples or pears but no mention of peaches. Thank you!!

    January 20th, 2011 12:48 pm Reply
  • Anonymous

    Hi Sarah,

    I am a bit confused when you call the food "raw" because you are cooking the apricots. One simple change that would make this dish "more raw" would be to pour very hot water over the dried apricots and let them sit until very soft. This might take 30 minutes to one hour to soften.

    Thank you very much for your videos on fermented foods. I link to your website so that people interested in lacto-fermentation can see how to make this important traditional food.

    June 29th, 2010 12:56 am Reply
  • Melissa

    I just checked, and http://www.bulkfoods.com has dried, organic Turkish apricots if you buy in bulk! I'm excited to try this one… Thanks!

    June 24th, 2010 8:04 pm Reply
  • Sarah, the Healthy Home Economist

    Yes, absolutely! If you have a source for fresh, organic apricots, by all means use them!

    June 24th, 2010 3:58 pm Reply
  • Anonymous

    Could you use fresh apricots, if you cook them?

    June 24th, 2010 3:54 pm Reply

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