Capsaicin Free Apricot Jam
There is something deeply satisfying about making your own fruit preserves from scratch, and this apricot jam delivers that golden, sun-ripened flavor in the most straightforward way possible. Fresh apricots are cooked down with honey and a bright squeeze of lemon juice, creating a naturally sweet spread that doesn't rely on refined sugar or any store-bought pectin. A whisper of Ceylon cinnamon and ground ginger rounds out the flavor beautifully without adding any heat — making this a genuinely comfortable choice for anyone who needs to avoid capsaicin entirely. So many commercial jams and flavored spreads carry unexpected spice blends or "natural flavors" that can be hard to vet, so knowing exactly what went into the jar is a real relief. The texture is completely in your hands: leave it a little rustic and chunky, or mash it smooth depending on your mood. It sets up perfectly after a short rest in the fridge and is wonderful on toast, stirred into yogurt, or spooned alongside soft 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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