Sugar Free Apricot Butter
Indulge in the naturally sweet and tangy flavors of this homemade Sugar-Free Apricot Butter, a guilt-free alternative to traditional fruit spreads. Made with just four simple ingredients—ripe apricots, a touch of fresh lemon juice, water, and an optional pinch of warm, aromatic cinnamon—this recipe delivers a luscious, velvety texture without the need for added sugar. Perfect for spreading on toast, dolloping over yogurt, or swirling into oatmeal, this easy-to-make apricot butter is simmered to perfection, enhancing its rich, fruity essence. With a quick preparation time of just 15 minutes and a total cook time of under an hour, this recipe is the ideal way to enjoy the natural sweetness of summer. Store-bought jams will pale in comparison to this wholesome, preservative-free spread that’s suitable for a variety of healthy lifestyles. Perfectly suited for meal prep, this apricot butter can be refrigerated for up to two weeks or frozen to enjoy its brightness year-round.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 cups (pitted and chopped) Ripe apricots
- 0.5 cups Water
- 2 tablespoons Lemon juice
- 0.5 teaspoons Ground cinnamon (optional)
Instructions
Wash and pit the apricots. Cut them into small chunks and measure out 4 cups.
In a medium saucepan, combine the chopped apricots, water, and lemon juice.
Place the saucepan on medium heat and bring the mixture to a gentle simmer.
Stir occasionally and allow the apricots to soften completely, about 20 minutes.
Use an immersion blender to puree the mixture until smooth. Alternatively, transfer to a blender or food processor, then return the puree to the saucepan.
If desired, add ground cinnamon to the puree and stir to incorporate.
Lower the heat and let the mixture simmer gently, stirring frequently to prevent it from sticking to the bottom of the pan.
Continue cooking until the apricot butter thickens to your desired consistency, approximately 25 minutes.
Remove the saucepan from heat and allow the apricot butter to cool slightly.
Transfer the apricot butter to sterilized jars or an airtight container. Let it cool completely before refrigerating.
Store in the refrigerator for up to 2 weeks or freeze for longer storage.
Nutrition Facts
Calories |
455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 3.8 g | 5% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 10 mg | 0% | |
| Total Carbohydrate | 105.7 g | 38% | |
| Dietary Fiber | 18.8 g | 67% | |
| Total Sugars | 86.6 g | ||
| Protein | 13.2 g | 26% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 123 mg | 9% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2448 mg | 52% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
