May's Preserve Trifecta Part Three: Honey Lavender Apricot Butter

Okay, so we've gone over the Meyer Lemon Rosemary Marmalade and the Rosemary Rhubarb Jelly from the amazing cookbook Preserving by the Pint, so that means that it's time for the last one I promised you: Honey-Sweetened Apricot Lavender Butter!

My family goes nuts for the short apricot season, and every spring, when I see those first apricots hit the markets, I know that they're going to be tough and tart, not sweet and squishy like they should be, but I almost always end up buying them anyway.  Those fuzzy little flirts.  This recipe is fantastic because even if your apricots are less than perfect, they cook down into a nice fruit butter.  The sweetness of the honey and the floral notes of the lavender round it out nicely, making it a perfect early summer spread to enjoy on your back porch.