Overwhelmed by the fresh fruit harvest? It’s easy to make puree now and use it later.
Apricots are velvety, tangy, and sweet — a single bite can brighten your day. Ancient Greeks called them “the golden egg of the sun,” and they remain a favorite fruit worldwide. The challenge is their brief season, which often overlaps with other summer fruits like blueberries and peaches, making it hard to enjoy apricots for long.
For years I kept busy canning apricots, making jam and syrup while also processing peaches and blueberries for the freezer. My kitchen would end up covered in sticky splatters. Eventually I realized a simpler solution: puree the apricots and freeze the puree. It saves time, space, and effort, and you can enjoy apricot flavor all winter.
How to Puree and Freeze Apricot Puree
- Wash, pit, and roughly chop ripe apricots.
- Place the fruit in a large saucepan and cook over medium heat until the apricots are soft, stirring occasionally. Add a few tablespoons of water if needed to keep the fruit from sticking.
- Allow the cooked apricots to cool slightly, then puree until smooth with an immersion blender or food processor.
- Portion the puree into freezer-safe containers. I prefer containers holding about 4 to 5 cups so they’re easy to thaw and use.
- For longer color and flavor preservation, stir in about 2 tablespoons of lemon juice per container. If you plan to use the puree as baby food, skip the lemon juice.
- Seal the containers, label with the date, and store in the freezer. The puree will keep for months and brings fresh apricot flavor to recipes through winter.
How to Use Frozen Apricot Puree
When apricot season is over, thaw your frozen puree and use it in many delicious ways. Here are some ideas:
- Apricot paste — a thick, concentrated spread that makes a thoughtful homemade gift.
- Apricot sorbet — churn the puree into a refreshing sorbet, optionally topping with chopped toasted hazelnuts for crunch.
- Apricot butter — simmer the puree down to a spreadable consistency for toast and pastries.
- Baby food — homemade puree gives you control over ingredients and texture.
- Apricot mead or fruit-forward beverages — use puree in fermenting or mixing for unique flavors.
You can also swirl apricot puree into yogurt, fold it into cake or cookie batter, use it in frostings, or spoon it warm over vanilla ice cream. Freezing apricot puree is an easy way to capture summer flavor and keep it available all year without the mess and rush of canning several fruit varieties at once.