Brazil Nut 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 from a store. Fresh apricots get cooked down with honey and bright lemon juice until they melt into a glossy, fruit-forward spread with just the right amount of body. A pinch of Ceylon cinnamon and ground ginger give it a warm, subtly spiced depth that sets it apart from anything you'd find on a supermarket shelf. The whole process is straightforward — no pectin, no complicated canning equipment, just a saucepan, a potato masher, and a little patience while it thickens on the stove. Because every ingredient here is whole and easy to verify, you never have to second-guess what went into the jar. It's wonderful slathered on toast, swirled into yogurt, or spooned alongside a cheese board, and it keeps beautifully in the fridge once it's had time to set.
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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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