Apricot Butter

by lydia on November 7, 2013

Of course anything that includes butter in the title has garnered my attention, this apricot butter however does not actually contain butter. That certainly does not take away from it’s awesomeness!

I have been making fruit butters for ages and ages. I adore apple butter, pear butter with some soft cheeses, pumpkin apple spice butter every fall! When I dove into my copy of ‘Nourishing Traditions‘ years ago, the apricot butter stuck out to me. I knew I’d have to make it. This particular apricot butter was so completely different from all the other apricot butters I had ever tried prior. It had a slight tang and bite to it, with an edge of saltiness. Sounds odd, right?! Let me tell you though, it is no less addicting than the sweet butters, in fact it may be even more so. Since it is a fermented food it causes your body to crave it in a whole new way. When you consume this apricot butter you will be getting a probiotic and enzymatic effect and that is what will keep you coming back for more. In my opinion it is a must try recipe! I now recommend making it in an anaerobic vessel, I do not follow the recommendations for fermenting as outlined in the book ‘Nourishing Traditions‘. The anaerobic version is far better than a mason jar ferment with whey and excess salt, which are both unnecessary. This apricot butter is not salty at all, rather it’s mildly sweet with a predominant apricot taste.


The cool thing is you can use this recipe to make any kind of fruit butter. What I love about apricots is their wonderful nutrient profile. They are highly prized by the Hunza tribe that live in the mountain peaks of the Himalayas in northwest Pakistan. They are also known for their exceptional health and longevity. One of their favorite foods and dietary mainstays is the apricot and for good reason. Apricots are rich in many vitamins and minerals. Their mineral content boasts of  moderate amounts of magnesium as well as manganese, calcium, iron, phosphorous, zinc and selenium and higher amounts of potassium. Moderate but significant amounts of B-group vitamins like thiamine, riboflavin, niacin, Vitamin B6 and folic acid that are essential for the body, along with beta carotene and antioxidant that helps prevent cancer are also available in apricots. I suspect the Hunzas apricot trees were planted firmly in excellent mineral rich soil as well as nourished by mineral rich waters, thus making these jewels of a fruit highly prized. The best apricots to find today would be dried Turkish apricots that are unsulphured. I get my organic unsulphured apricots from Trader Joe’s.


Apricot Butter
Recipe type: Condiment
  • 2 cups organic dried, unsulphured apricots
  • 1 -2 Tbsp. lemon juice
  • Freshly grated nutmeg, ½ -1 tsp.
  • Pinch of cinnamon if you like
  • 2.5 grams Himalayan pink salt + more as needed (about ½ tsp. fine grind salt)
  • .5 liter anaerobic fermentation vessel
  1. Place apricots in a bowl and pour in enough warm filtered water to cover them, and let them sit until softened.
  2. Strain the apricots and reserve the water, placing the apricots into a bowl of a food processor. Add a little bit of the reserved water, 1- 2 tablespoons of lemon juice, pinch of cinnamon, ½ tsp. fresh grated nutmeg.
  3. Puree until smooth, adding more water as needed, keeping track of the amount you use. Continue until you reach the desired smooth consistency and add more nutmeg if you like.
  4. Once it's smooth and you've added all the water you need, figure out the total quantity of your butter by adding the amount of water to the 2 cups of apricots you just added. You will want 5 grams of salt per 4 cups of mixture. My batch makes slightly more than 2 cups but not much so I went with 2.5 grams of salt plus a smidge more.
  5. Once you figure out how much salt you need, open up your food processor and sprinkle it evenly over the top of the butter mixture.
  6. Place the top back on and pulse several times to incorporate the salt throughout.
  7. Transfer the butter into your jar. Clamp down the lid and lock, add your airlock with water.
  8. The apricot butter should be at least 1 inch below the tops of the jars.
  9. Cover tightly, keep in a dark cupboard or cover the base of jar with a towel to block light from the jar, and keep at room temperature for about 2 days before transferring to the refrigerator.
  10. This butter needs to be consumed within about 2 months.
  11. Alternatively, you can make Apple Butter using dried apples or Pear Butter using dried pears.
  12. Also, feel free to make a larger batch - 4 cups of apricots would fit into a 1-liter jar and use 5 grams of salt.

This should be eaten within 2 months. I recommend getting your hands on a smaller Fido jar about half the size of the jar you decide to start out your batch in. This way when your ferment starts getting eaten up, you can transfer it to a smaller vessel to avoid excess oxygen exposure. It’s always recommended that once your ferments get down to almost half to transfer them to smaller jars. The oxygen inside the jar can affect the ferment if left that way for too long. I start out with a 1-liter jar and transfer it to a .5 liter jar. I buy my Fido jars through Sur La Table.

I like to serve this apricot butter with coconut flour pancakes and kefired cream or yogurt made with cream (for dairy free use coconut cream or coconut yogurt)! I’ve used it paired with roasted chicken to dip in, though other roasted meats would be just as tasty. I like it slathered on a rice cracker and paired with some creamy goat cheese or cheddar or gouda. There are various ways to enjoy this probiotic rich apricot butter -let me know how you decide to use and enjoy it!

New to anaerobic fermentation? Here are the jars I recommend – The Probiotic Jar.

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Shelley Belcourt November 7, 2011 at 1:45 pm

Have you tried making this from fresh fruit? Wondered if I could miss the first step (drying fruit) out. Am trying fermented lemons for the first time at the moment. Love the idea of fermenting fruit, just haven’t mastered it yet. :-)

lydia November 7, 2011 at 4:03 pm

Hi Shelley,

Yes, you can make it with fresh fruit – though it may ferment slightly differently due to all the juices. I have fermented fresh fruit before and it just needs to be monitored and eaten within a couple of weeks, the dried fruit ferments seem to hold up longer though.

Elizabeth November 7, 2013 at 12:51 pm

That looks and sounds so yummy! And I happen to have dried apricots on hand. 😉

Aimee November 13, 2013 at 10:39 pm

OMG this looks so yum and I am most definitely making this! Thanks for sharing this recipe :)

Aimee November 13, 2013 at 10:42 pm

This looks so amazing, I’m most definitely trying this, thanks for sharing it!

lydia February 17, 2014 at 8:49 am

You’re welcome Aimee!

Cindy September 6, 2015 at 8:51 am

What type of jar is required for the fermentation process? Can the fido jars from Sur La Table be used or are those just for storage after the apricot butter is ready? Thx!

lydia September 8, 2015 at 8:09 am

Fidos can be used for storage – you just need to use the anaerobic lid to first ferment, then swap the lids for storage.

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