Almond Free Apricot Jam
There is something deeply satisfying about making your own fruit preserves from scratch, and this apricot jam is the kind of recipe that makes you wonder why you ever bought it from a store. Fresh apricots are cooked down with honey and bright lemon juice until they collapse into a glossy, fragrant spread with just the right balance of sweet and tart. A pinch of Ceylon cinnamon and ground ginger nudge the flavor somewhere warm and a little unexpected — it tastes far more complex than the short ingredient list suggests. Store-bought jams can be a minefield when you're avoiding tree nuts, since shared facilities and flavored varieties often introduce cross-contact risks that aren't obvious from the label. Making it yourself with these straightforward, whole-food ingredients means you know exactly what's in every spoonful. The rustic mashing step lets you control the texture, so you can go chunky and homestyle or smooth enough to spread cleanly on toast. Once it sets and chills in the jar, it's ready to brighten up everything from morning biscuits to a cheese board.
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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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