The Easiest Fruit Spread Ever

Two ingredients. That’s it. Dried fruit and water, simmered low for two hours until everything breaks down into a thick, spreadable butter. No added sugar, no pectin, no special equipment. The natural sugars in the dried apricots concentrate as the water cooks off, giving you something intensely fruity, sweet, and tart all at once.

The technique couldn’t be simpler: cover dried fruit with water, simmer until plump and falling apart, reduce any excess liquid, then blend. What comes out of that blender is a silky spread just thick enough to sit on toast without running off the edge.

Watch the liquid level toward the end. You want about half a cup left when the fruit is ready. Too much and the spread will be watery. Too little and it’ll scorch on the bottom. Once it hits that sweet spot, into the blender for a minute and it’s done.

Kitchen Tips

• Use unsulfured dried apricots for the deepest flavor and color. Sulfured ones are brighter but taste less complex
• Stir occasionally during the simmer, especially in the last 30 minutes as the liquid reduces
• Store in a clean jar in the fridge for up to two weeks
• This is thicker than jam but thinner than commercial fruit butter. It’s meant to be spooned, not sliced

Variations

• Try dried peaches, plums, or a mix of dried fruits for different flavors
• Add a cinnamon stick or a few whole cloves to the pot while simmering for a spiced version
• Stir in a squeeze of lemon juice after blending to brighten the flavor