Breastfeeding Friendly Apricot Jam
Fresh apricots, a touch of honey, and a bright squeeze of lemon come together in this simple stovetop jam that feels genuinely homemade in the best possible way. The warm notes of Ceylon cinnamon and ginger make it smell incredible while it cooks, and the whole kitchen fills with that sweet, fruity aroma that's hard to resist. Because it's made with real fruit and naturally sweetened with honey instead of refined sugar, it's a much gentler option for anyone being mindful of what they're putting into their body during the nursing months. There are no preservatives, no mystery additives — just ingredients you can actually read and feel good about. The rustic mashing technique means you can control the texture, whether you want a chunky spread for toast or a smoother consistency for stirring into oatmeal or yogurt. It comes together in under an hour and stores in the fridge, so you can make a batch at the start of the week and reach for it whenever you need something quick and nourishing. Spread it thick, spoon it over pancakes, or just eat it straight from the jar — no judgment here.
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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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