Making apricots into butter … well kinda.
Every Sunday I head to the Kitsilano Farmers Market to buy some food for the week (well it usually lasts a couple days), my new thing is to buy whatever is on sale and try to make something new with it … introducing Apricot Butter! It’s kind of like apple sauce but completely different, haha. Making fruit butter is like going a step past jam (less all the sugar), you simmer fruit with a dash or sugar or honey for a couple of hours until it because this thick flavourful deliciousness. I’m told you can make it in a slow cooker and then you don’t need to sit around for hours in the sweltering heat stirring it like I did. Canned and stored, booya apricots, see you in the winter when I need a summer reminder.
In other news - I really despise foodmills or (“moo-lays” as the kiwi boyfriend calls them - yeah doesn’t make sense to me either), I seem to get most of the food on the counter and walls. Le sigh.