Probiotic Apricot Butter Recipe (+ VIDEO)

Name: Apricot Butter Recipe
Total time: 30 min
Yield: 1 quart
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)

by Sarah Updated: July 27, 2018 Affiliate linksCondiment & Sauces, Fermented Foods, Fermented Sauces, VideosComments: 17

Move over apple butter! Apricot butter is hands-down my husband’s favorite fermented food. The written recipe and video demo below shows you exactly how to make it using the Nourishing Traditions method. You will find innumerable uses for apricot butter in your kitchen.

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.

Total Time 30 minutes

Servings 1 quart

Author Sarah

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

How to Make Fermented Lemonade

How to Make Sauerkraut

Homemade Orangina

How to Make Mango Chutney

How to Make Fermented Cilantro Salsa

Sarah

The Healthy Home Economist holds a Master’s degree from the University of Pennsylvania. Mother to 3 healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, ABC, NBC, and many others.