How to Make Apricot Paste
Prep time
Cook time
Total time
Serve with sliced cheese, nuts, olives and crackers.
Recipe type: Appetizer
Cuisine: Middle Eastern
  • 5 cups of halved, pitted fresh apricots (about 2 lbs)
  • 2 Tbsp water
  • 2 cups sugar (rose or lemon flavored sugar would be a nice addition)
  • 2 Tbsp lemon juice
  1. Add apricots and water to a large, preferably non-stick, saucepan.
  2. Bring almost to a boil, reduce heat and simmer until apricots are tender.
  3. Remove from heat and let cool slightly.
  4. Transfer to a food processor, or use an immersion puree the fruit. You should have about 5 cups of puree.
  5. Return puree to saucepan. Add sugar and lemon juice.
  6. Simmer mixture over low to medium-low heat until mixture thickens, stirring often to prevent scorching. This took me about 1 and ¼ hours.
  7. Thickened mixture will leave a clear space in the pan when you pull your spoon through it.
  8. Pour into a greased 8 x 8 pan and let cool.
  9. Let the paste dry at room temperature until the top is dry and no longer sticky. Remove from pan, invert and let the bottom dry. This may take anywhere from 2-3 days in an arid environment to a week or more. Alternatively, dry in a food dehydrator or set in the sun to dry (cover with cheesecloth to keep the bugs away!).
  10. Wrap in plastic wrap and store in the refrigerator for up to 4 months.
Recipe by Seed to Pantry at