Cook apricots in filtered water until soft. Let cool slightly and transfer with a slotted spoon to food processor. Process with remaining ingredients. Taste for sweetness and add more honey if necessary. Place in quart sized, wide-mouth mason jars. The apricot butter should be at least 1 inch below the tops of the jars. Cover tightly and keep at room temperature for about 2 days before transferring to fridge. This should be eaten within 2 months.

try dried apples, or pears instead of appricots. You can dehydrate both yourself!