{"id":2719,"date":"2013-05-25T19:58:48","date_gmt":"2013-05-25T19:58:48","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=2719"},"modified":"2019-05-14T14:57:13","modified_gmt":"2019-05-14T21:57:13","slug":"apricot-oven-butter","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/apricot-oven-butter\/","title":{"rendered":"Apricot Oven Butter"},"content":{"rendered":"<p>This is the recipe we created in 2013. <a href=\"https:\/\/www.grandpacooks.com\/recipes\/apricot-butter\/\">CLICK HERE<\/a> for our recipe that we created in 2012.<\/p>\n<hr \/>\n<p><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2013\/05\/apricot-butter.jpg\"><img decoding=\"async\" class=\"alignright size-medium aiif2723\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2013\/05\/apricot-butter.jpg\" alt=\"apricot-butter\" width=\"300\" height=\"225\" \/><\/a><strong>INGREDIENTS<\/strong><\/p>\n<ul>\n<li>4 C pitted and halved apricots &#8211; chop in food processor (or peeled apples)<\/li>\n<li>1 C distilled or RO water<\/li>\n<li>1\/2 C apple cider vinegar<\/li>\n<li>1.5 C brown sugar<\/li>\n<li>1\/2 C honey<\/li>\n<li>1 tsp pectin<\/li>\n<li>1 TBL cinnamon<br \/>\nAt the last minute, you will add<\/li>\n<li>1 TBL vanilla<\/li>\n<li>Juice and zest from one lemon<\/li>\n<\/ul>\n<p><strong>STEP BY STEP<\/strong><\/p>\n<p>Apricot Butter usually is done on the stove top, but that takes a lot of standing up. We do it in the oven, so we can sit down and put our feet up.<\/p>\n<p>Mix all of the above ingredients (diced) together in a pan and heat on stove top to 180-190\u00ba.<br \/>\nLet simmer for 2 hours<br \/>\nYou can double or triple this recipe easily without any special modifications.<\/p>\n<ol>\n<li>Press hot mixture through colander or food mill to remove large pieces of pulp.<br \/>\nPulse the pulp in a food processor and set aside.<\/li>\n<li>Take 1\/2 of the strained mixture and put into glass casserole dish, crock pot basin, or some other NON-METALIC and oven-safe cooking container.<br \/>\nThis will create our smooth apple butter.<\/li>\n<li>Take the other half of the strained mixture, and put into a second container<\/li>\n<li>Mix the pulp back into this second container.<br \/>\nNOTE:\u00a0 This will create a smooth apricot butter for Grandpa, and a rustic apricot preserve butter for Grandma.<\/li>\n<li>Preheat the oven to 300 degrees<\/li>\n<li>Put the two containers (smooth and rustic) into the oven and note the time on paper.<\/li>\n<li>Write down a timeline every half hour for the next three hours.<br \/>\n(EG)\u00a0 2:00 &#8211; 2:30 &#8211; 3:00 &#8211; 3:30 &#8211; 4:00 &#8211; 4:30 &#8211; 5:00<\/li>\n<li>Put a checkmark next to the first one, case that task has been done.<\/li>\n<li>At each 1\/2 hour point, remove the pot and use a silicon spatula or wooden spoon to stir the mixture<\/li>\n<li>Put the pots back in the oven and put a checkmark next to the time showing that you have completed that step.<\/li>\n<li>Somewhere halfway through your cooking time, start your canning water starting to boil.\u00a0 When it boils, turn it to low.<\/li>\n<li>Put your empty jars into the canning water.\u00a0 This will sterilize your jars.\u00a0 Water should cover an upright jar by about an inch.<\/li>\n<li>At the three hour mark, remove the pots and put near your canning area.\u00a0 The Oven Butter should be nicely darkened by this point.<\/li>\n<li>Stir 1\/2 TBL vanilla and lemon into your cooked mixture<\/li>\n<\/ol>\n<p><strong><a href=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2013\/05\/canning-jar-top.jpg\"><img decoding=\"async\" class=\"alignright aiif11666\" src=\"https:\/\/www.grandpacooks.com\/recipes\/wp-content\/uploads\/2013\/05\/canning-jar-top.jpg\" alt=\"canning-jar-top\" width=\"226\" height=\"142\" \/><\/a>CANNING YOUR APRICOT BUTTER \/ APPLE BUTTER<br \/>\n<\/strong><\/p>\n<ol>\n<li value=\"15\">Sterilize your jars, canning funnel and ladle in the hot water<\/li>\n<li>Remove a jar and place near the pots.\u00a0 Drop a lid into the water.<\/li>\n<li>Ladle your jars full just to where it touches the bottom of your canning funnel &#8211; about 1\/2 inch from the top<\/li>\n<li>Wipe the rim clean.<\/li>\n<li>Remove the lid from the hot water bath and cover the jar of butter.\u00a0 Tighten very firmly, but do not bear down.<\/li>\n<li>Repeat until all jars are filled.<\/li>\n<li>Place jars in hot water bath, completely covering the top of the jar.<\/li>\n<li>Bring the temperature of water to over 190\u00b0. Simmer at 190\u00b0 or higher for 20 minutes.\u00a0 DO NOT bring up to a full boil.<\/li>\n<li>Remove and wait for the happy little PING.<\/li>\n<li>Butter can be stored in a cool dark place for about a year.<\/li>\n<\/ol>\n<p>Just for pretty, after the cans cool you can remove the ring, put a piece of nice fabric over the top and put the ring back on.<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>This is the recipe we created in 2013. CLICK HERE for our recipe that we created in 2012. INGREDIENTS 4 C pitted and halved apricots &#8211; chop in food processor (or peeled apples) 1 C distilled or RO water 1\/2 C apple cider vinegar 1.5 C brown sugar 1\/2 C honey 1 tsp pectin 1 &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/apricot-oven-butter\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Apricot Oven Butter&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[97,143],"tags":[],"class_list":["post-2719","post","type-post","status-publish","format-standard","hentry","category-condiments-sauces","category-make-ahead-use-later"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2719","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=2719"}],"version-history":[{"count":8,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2719\/revisions"}],"predecessor-version":[{"id":17909,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/2719\/revisions\/17909"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=2719"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=2719"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=2719"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}