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As with all traditionally fermented foods, this recipe is loaded with probiotics and enzymes. As such, it 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, enzyme rich breakfast.
Apricot Butter Recipe
Move over apple butter! This lightly fermented apricot butter recipe is both delicious and beneficial to your gut health. It can be enjoyed with pancakes, oatmeal and many other foods.
Ingredients
- 4 cups unsulphured dried apricots preferably organic
- 1 Tbl sea salt
- 1/4 cup liquid whey
- 1/4 - 1/2 cup raw honey preferably local
Instructions
Cook apricots in filtered water until soft about 20 minutes.
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.
Recipe Notes
If you wish to avoid using liquid whey because of dairy allergies, use a vegetable culture starter instead.
Homemade Apricot Butter Video Demo
There are many ways to enjoy fermented apricot butter. Our family enjoys it on on pancakes, waffles or in oatmeal. It is also delicious right off the spoon in the afternoon when a sugar craving hits. I’ve heard other people like to spread in on toast or bagels just like jam. Since it is loaded with probiotics and enzymes, it will help cooked foods that it are eaten along with to be digested more easily too.
Check out how easy it is to make in the video demonstration below.
Sarah, The Healthy Home Economist
Other Fermented Foods Recipes to Enjoy
Organic Bee Hives Thriving
Could you use fresh apricots, if you cook them?
Yes, absolutely! If you have a source for fresh, organic apricots, by all means use them!
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!
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.
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!!
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!
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! 🙂
So happy with how this turned out!! We are really enjoying it. Thanks for the tutorial.
Hi, I wonder if I can replace whey with water kefir… I have a bad feeling every time I use whey.
Sarah,
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.
Joan
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?
Can you freeze the butter once it has fermented?
I can’t have whey. What would be a good substitute?
Apricot season now! would it be possible to make fermented apricot butter with fresh, ripe apricots?
Hello Sarah,
Thank you so much for having your blog and all the yummy fermented recipe. Our family is big on gut health and love all kinds of fermentation. Our little girl just turned 1 year old and I would like to make the Fermented Apricot Butter to add to her diet. I have a couple of questions:
1.) Can I use lacto-fermented kraut juice instead of whey for this recipe?
2.) If yes, would I use the same amount as recommended for WHEY or would you suggest a different amount in this recipe?
3.) I will be skipping HONEY for her diet for now. Would NO HONEY in this recipe shorten the refrigerated lifespan of this Spricot Butter?
Please advise.
Sincerely,
Victoria
I’ve never made those adjustments so I can’t comment one way or the other if they will work. If you try it, let us know how it turns out!
Caldwell’s starter is sugar and dairy.
Sorry if I’m going off topic here but I’ve heard that apricot kernels are poisonous, but we use use it in baking in Sweden sparingly in ground form, 2-3 for almond paste and 3-4 for Swedish cheesecake.
This recipe does not include the kernel. Interesting how you use it in Sweden!