Arriving in California in June meant hitting strawberry season, a treat I don't often get to experience on the West Coast. I knew I would have to make at least one strawberry provision, but with the glut of apricots raining from my family's tree, I thought the combination of two floral-leaning fruits could make something even better. Indeed, two summer-fresh, juicy and perfectly ripe fruits are better than one in a jar! Slow-roasted with a small amount of sugar in the oven for 6 hours, then purreed into a smooth, loose spread (strawberries have less pectin than stone fruits, so this butter is not as thick as my other offerings), with a hit of orange blossom water added just before canning to boost the delicate floral notes present in each fruit. This is as good an ode to early summer as any!

100% vegan&gluten free.