Overwhelmed by the fresh fruit harvest? It’s easy to make puree now and use it later.
Apricots: Velvety. Tangy. Sweet. Just biting into one makes your mouth sing. The Greeks referred to apricots as “the golden egg of the sun.” Apricots are loved by people all over the world. The only drawback? The season is just too short. Plus, that short season intersects with the blueberry season and the peach season, at least here in the Mid-Columbia.
For years I frantically canned apricots, apricot jam, and apricot syrup while simultaneously processing pounds of peaches and blueberries for the freezer. My tiny kitchen looked like a junior high cafeteria following a food fight, complete with the sticky floor and spattered walls. I finally figured out, “I can puree this and freeze it for later.”
How to Puree and Freeze Apricot Puree
- Wash, pit, and chop fresh apricots.
- Cook in a large saucepan over medium heat until soft, adding small amounts of water to prevent sticking. Let cool.
- Puree using an immersion blender or food processor.
- Fill freezer containers with puree (I like to use 4 or 5 cups per container).
- Stir in 2 Tbsp lemon juice per container (omit this step if using puree to make baby food).
- Store in freezer and use all winter!
How to Use Frozen Apricot Puree
When the fresh fruit season has slowed, thaw your puree and use it to make all kinds of summery delights:
Apricot Paste – Greatly appreciated as a holiday gift
Apricot Sorbet – Perhaps topped with toasted hazelnuts
Apricot Butter – Now that you have the time
Baby Food – Make your own to know exactly what is in it!
Make Mead – Everyone needs a hobby
Stir into yogurt, cake or cookie batter, frosting, or spoon over vanilla ice cream.