Low Sodium Apricot Jam
There is something deeply satisfying about making your own jam from scratch, especially when the result is this fragrant and golden. Fresh apricots are cooked down with honey and bright lemon juice until they collapse into a thick, glossy spread with just the right balance of sweet and tart. A pinch of warm Ceylon cinnamon and ground ginger gives the whole thing a gentle spiced depth that store-bought versions rarely bother with. Because the sweetness comes entirely from honey and the fruit itself, there is no added salt anywhere in this recipe — making it a genuinely clean option for anyone keeping a close eye on sodium intake. The texture is completely in your hands: leave it chunky and rustic or mash it smooth depending on your mood. It is wonderful on toast, swirled into yogurt, or spooned over soft cheese, and it comes together in a single saucepan with no special equipment required. Once you have a jar of this cooling on your counter, it is hard to go back to anything from a shelf.
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Learn more →Ingredients
16 servings
- 2 lb fresh apricots, pitted and roughly chopped
- ⅓ cup honey
- 2 tbsp fresh lemon juice
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
Instructions
- 1
Combine the chopped apricots, honey, and lemon juice in a medium saucepan. Stir to coat the fruit, then let the mixture sit for 5 minutes until the apricots begin to release their juices.
- 2
Place the saucepan over medium heat and cook, stirring frequently, until the apricots soften and begin to break down, about 8–10 minutes.
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