Apricot Paste Recipe: Concentrated Sweetness for Preserves and Glazes

I developed this apricot paste recipe after realizing how many preserves and glazes benefit from its concentrated sweetness. It’s a foolproof way to capture the fruit’s essence without added sugar.

Unlike store-bought versions, this homemade paste uses just apricots and a splash of lemon juice for balance. The slow cooking process reduces the fruit to a thick, spreadable consistency that’s perfect for pastries, meats, or cheese pairings.

What you’ll get is a versatile, vegan-friendly paste that keeps for weeks in the fridge. It’s the kind of ingredient that elevates everything from thumbprint cookies to glaze for roasted chicken.

Make a big batch and keep it on hand for whenever a recipe calls for a touch of natural sweetness.

Ingredients for Apricot Paste

Just apricots, lemon, and time transform into this versatile concentrated paste.

The apricots are everything here. Unsulfured dried apricots yield the cleanest flavor and brightest color—avoid the sulfured kind, which can taste metallic. Look for plump, moist fruit at Whole Foods or Trader Joe’s. Bulk bins are great for buying just the amount you need. If you’re starting with fresh apricots, you’ll need about 4 cups pitted and halved to get the right concentration.

No dried apricots? Fresh apricots work too—just halve and pit them first. Skip the cinnamon if you prefer a purer fruit flavor, or add a pinch of cardamom for depth. The lemon zest is optional but highly recommended for brightness. If using store-bought lemon juice, go for Santa Cruz Organic or similar high-quality brands to avoid that bitter, bottled taste.

This paste keeps for 3-4 weeks in an airtight jar in the fridge. For longer storage, portion into ice cube trays and freeze for up to 6 months. The texture thickens as it cools, so let it sit at room temperature for 10-15 minutes before using.

Step-by-Step Instructions for Apricot Paste

This method ensures a smooth, concentrated paste with balanced sweetness and depth of flavor.

Step 1: Rehydrate and Soften the Dried Apricots

Combine the 2 cups Dried Apricots with the 1.5 cups Water in a medium saucepan. Bring to a gentle boil over medium-high heat, then reduce to medium-low and simmer for 10-12 minutes until the apricots are plump and fully rehydrated.

You’ll notice the liquid reducing slightly and the apricots softening significantly. Stir occasionally to prevent sticking, and ensure all pieces are submerged for even rehydration. This step is critical for achieving a uniform texture in the final paste.

Step 2: Blend the Mixture to a Smooth Puree

Transfer the rehydrated apricots and any remaining liquid to a high-speed blender or food processor. Add the 2 tbsp Lemon Juice, 1 tsp Lemon Zest, 1 tsp Vanilla Extract, 0.25 tsp Ground Cinnamon, and 1 pinch Pinch of Salt.

Blend on high for 1-2 minutes, scraping down the sides as needed, until the mixture is completely smooth and silky in texture. The acidity from the lemon juice balances the sweetness, while the cinnamon and vanilla add subtle warmth and depth.

Step 3: Reduce the Puree to a Thick Paste

Pour the puree back into the saucepan and return it to low heat. Cook, stirring frequently with a silicone spatula, for 20-25 minutes until the mixture thickens to the consistency of a spreadable paste.

The paste should pull away from the sides of the pan and leave a visible trail when you drag the spatula through it. Be patient—rushing this step with higher heat can cause the paste to scorch or develop a bitter flavor.

Step 4: Cool and Store the Apricot Paste

Transfer the paste to a clean, airtight jar or container. Let it cool to room temperature before sealing. As it cools, it will thicken further, so resist the urge to over-reduce it on the stove.

Once cooled, store the paste in the refrigerator for up to 2 weeks, or in the freezer for 3 months. The flavor will deepen slightly over time, making it even more versatile for glazes, fillings, or preserves.

Make-Ahead Tips for This Dish

Prep Ahead Strategy

I always start by measuring all ingredients the night before. This recipe only needs 2 cups Dried Apricots, 1.5 cups Water, and the flavorings, so it takes 5 minutes to prep everything. Store prepped ingredients in separate containers in the fridge. 💡

Batch Cooking

Double or triple the recipe—it freezes beautifully. After cooking, portion the paste into ice cube trays for 1-tbsp portions. Once frozen, transfer cubes to a freezer bag. This makes it easy to grab just what you need for small batches of baking or glazing.

Fridge Storage

Let the paste cool completely, then transfer to a clean 8-oz airtight jar. It’ll keep in the fridge for 3-4 weeks. I use Ball Mason jars for this—they’re perfect for storing and gifting. The paste will thicken as it chills, so plan to let it sit at room temperature for 10-15 minutes before using.

Freezing Tips

For longer storage, freeze in silicone molds or small containers. It’ll keep for 6 months without losing flavor or texture. To thaw, move to the fridge overnight or microwave in 10-second bursts, stirring between each, until just warm enough to spread.

Quick Use Ideas

Having this paste ready means you can glaze a ham, fill thumbprint cookies, or swirl into yogurt in minutes. I keep a jar in my fridge at all times—it’s my secret weapon for adding depth to both sweet and savory dishes.

Frequently Asked Questions