Barley Free Apricot Jam
There is something deeply satisfying about making your own jam from scratch, and this apricot version is the kind of recipe that makes you wonder why you ever bought it in a jar. Fresh apricots get cooked down with honey and bright lemon juice until they collapse into a glossy, fruit-forward spread with just the right amount of body. A touch of Ceylon cinnamon and ground ginger lifts the whole thing, adding warmth without overwhelming the natural sweetness of the fruit. The potato masher step is where you get to decide your own texture — leave it chunky and rustic, or go smooth and silky depending on your mood. Store-bought jams and preserves can sometimes contain unexpected grain-derived additives or thickeners, so making this at home with five clean, whole-food ingredients gives you total confidence in what you're spreading. The cold-plate test takes the guesswork out of knowing when it's ready, and the result is a beautifully set jam that keeps well in the fridge. Spoon it over yogurt, swirl it into oatmeal, or pile it onto toast — it's endlessly versatile and genuinely hard to stop eating.
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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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