Caffeine Free Apricot Jam
There is something deeply satisfying about making your own jam from scratch, and this apricot version is the kind of thing that makes a plain piece of toast feel like a treat. Fresh apricots, honey, and a squeeze of lemon juice come together in a single saucepan, so the ingredient list stays short and the process stays simple. The warm notes of Ceylon cinnamon and ground ginger give it a gentle spiced depth that store-bought versions rarely bother with. Because every ingredient here is naturally free of stimulants, you can spread this on your morning toast or stir it into yogurt without a second thought about what's in it. You control the texture too — leave it a little chunky for a rustic, fruit-forward spread or mash it smooth if that's more your style. The cold-plate test takes the guesswork out of knowing when it's ready, and once it's cooled and sealed in the fridge, you've got a beautifully homemade jar that keeps things as wholesome as they get.
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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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