Cashew 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 in a jar. Fresh apricots are cooked down with honey and bright lemon juice until they collapse into a glossy, fruit-forward spread with just the right amount of body. A touch of Ceylon cinnamon and ground ginger lifts the whole thing, adding warmth without overpowering the natural sweetness of the fruit. The rustic mashing step means you can dial in your preferred texture — chunky and homestyle or smooth enough to ribbon across a croissant. Store-bought jams and preserves can be a minefield when you're avoiding tree nuts, since shared facilities and unexpected additives show up more often than you'd think. This one is made entirely from whole, straightforward ingredients with no hidden surprises, so you know exactly what's going into the jar. Spread it on toast, swirl it into yogurt, or use it as a glaze — it's endlessly versatile and genuinely hard to stop eating by the spoonful.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!