Carrageenan Free Apricot Jam
Bright, sun-ripened apricots are the star here, cooked down with honey and a squeeze of fresh lemon juice into a glossy, deeply fruity spread that tastes like summer in a jar. A pinch of Ceylon cinnamon and ground ginger give it a warm, subtly spiced backbone that makes it feel a little more special than your average grocery-store option. Speaking of which, many commercial jams and fruit spreads quietly include carrageenan as a stabilizer or thickener — so making your own is genuinely the cleanest way to know exactly what's going on your toast. This recipe skips every additive and thickens entirely through slow cooking and the natural pectin in the fruit, which means the ingredient list stays short and honest. You can mash the apricots to a rustic, chunky texture or go smoother depending on your mood — either way, the cold-plate test tells you exactly when it's ready. Once it's cooled and sealed in the fridge, you've got a vibrant, spoonable jam that works beautifully on bread, stirred into yogurt, or layered into a sandwich.
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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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