How to Make Honey Sweetened Apricot Lavender Butter

[@foodfarmerearth]

A great way to celebrate the summer with this small batch recipe from Marisa McClellan's latest book, Preserving By the Pint. McClellan (who is also the founder of Food in Jars) demonstrates how to make this tasty treat and shares numerous tips along the way…

[@doogiespence5310]

I'm such a weirdo. I just love listening to cooking/instructional videos. Since I was a kid. Soothing. And this looks so good.

[@foodfarmerearth]

I don't think that's odd at all - in fact you're in good company! =)

[@Vanegas613]

This channel is just a mountain of information!

[@foodfarmerearth]

thanks so much, Carlos Larios, for your kind words - and for watching!

[@ashapogosova6172]

❤love it

[@lincolnklee]

Well I just tried this with nectarines and added crysalized ginger think I needed more. Did add some lemon zest. Tastes good.

[@foodfarmerearth]

nice to hear! I like the idea of adding ginger - how much on the first try? thanks Karen Lincoln

[@lincolnklee]

Food Farmer Earth I had 8 nectarines, but I didn't know how strong the ginger would be only put 2 tsp, I think I could have gotten away with a whole tablespoon.

[@foodfarmerearth]

Karen Lincoln thank you! I'll start with 1T and go from there. =)

[@tiffanyp]

This video was great! Thank you for posting. Can I use any stone fruit?

[@foodfarmerearth]

It's a small batch, so I'd say give it a try!

[@ijustliketocook]

My dad used to make a lot of different preserves and butter when I was growing up in the country. Never tried apricot preserve before. Definitely worth a try! Do you recommend a substitute for the lavender? Thanks for sharing!

[@foodfarmerearth]

With a similar recipe, McClellan uses finely chopped rosemary or suggests using red chili flakes. Both of those sound intriguing to me, or I might try some ginger. If you have a chance, check out her book sometime - *lots* of great ideas!

[@ijustliketocook]

Got it! Will do!

[@magucathy]

My mom told me that I should never cook honey or even put honey in very hot water. Can I substitute the honey with sugar or something else?

[@kostassiozos6293]

That would have been also question even though i have seen many others doing the same,cooking with honey. I have read that when honey reaches temperatures close to 40-45oC it turns out toxic.But almost agree scientients and bee keepers that when it reaches temperatures above 60-65oC it loses all enzymes, vitamins and minerals, leaving you merely with water, glucose and sugar. I think that maple syrup is safe and good substitute. I wish it could work with honey because we make a lot of fruit preserves in Greece and trying to find way to reduce the sugar.I even have seen preserves using Stevia but never tried it.

[@magucathy]

I think it's a pity to cook the honey and *killed* all the good stuff. But I am more concern it turns out toxic. Yes, I think maple syrup would be a good substitute. I was thinking about golden syrup would be fine, since it's consistency is similar to honey.

[@kostassiozos6293]

I never tasted golden syrup but now that i search it, isn't this pretty much the same as using sugar and water from the beginning ,just like in any other preserve?

[@MarisaMcClellan]

You can certainly use about a cup of sugar in place of the honey. However, just so you know, there's no scientific proof that heating honey renders it toxic. Additionally, maple syrup is not a good substitute for honey in preserved foods, because it is lower in acid and so can make a preserve unsafe for boiling water bath canning.