BHA & BHT Free Apricot Jam
Store-bought jams and preserves are one of the sneakiest sources of synthetic preservatives, and BHA and BHT show up in more commercial spreads than most people realize. This homemade apricot jam sidesteps all of that by relying on nothing but fresh fruit, honey, lemon juice, and a pair of warming spices to create something genuinely beautiful. The honey acts as a natural sweetener and preservative, while the fresh lemon juice brings brightness and helps the jam set without any artificial additives in sight. A pinch of Ceylon cinnamon and ground ginger give it a subtle, almost floral warmth that makes it taste far more interesting than anything off a grocery store shelf. The slow simmer on the stovetop coaxes the apricots down into a glossy, jammy spread you can make as rustic or as smooth as you like. Once it passes the cold-plate wrinkle test and cools in the jar, you have a fridge-ready condiment that's perfect on toast, stirred into yogurt, or spooned alongside cheese.
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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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