Black Pepper Free Apricot Jam
There is something deeply satisfying about making your own jam from scratch, and this apricot version is bright, fragrant, and genuinely hard to stop spooning onto things. Fresh apricots are cooked down with honey and lemon juice until they collapse into a glossy, jammy spread with just the right balance of sweet and tart. A touch of Ceylon cinnamon and ground ginger adds warmth without overwhelming the fruit — it tastes like summer in a jar. For anyone navigating a sensitivity to black pepper, homemade jam is a smart move because store-bought preserves and flavored spreads can hide unexpected spices in their ingredient lists. Here, every single ingredient is visible and intentional, so there are no surprises. The rustic mashing technique means you can dial in the texture exactly how you like it, from chunky and spreadable to silky smooth. Slather it on toast, swirl it into yogurt, or use it as a glaze — this one earns its place in the fridge fast.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!