Instructions: In a heavy saucepan, combine apricots, lemon zest, 1/4 cup lemon juice & 2 c water. Bring to a boil. Reduce heat to low & simmer, uncovered, for 45 to 60 minutes, or until the apricots are soft.

Transfer the apricots and the cooking liquid to a food processor and puree until smooth. Return to the saucepan, along with sweetener & the remaining 1/4 cup lemon juice. Simmer, stirring often, until very thick, about 1 hour. Stir in the crystallized ginger and let cool.

(The butter can be stored, covered, in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.)

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.