Celery 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 from a store. Fresh apricots get cooked down with honey and bright lemon juice until they collapse into a glossy, fruit-forward spread with just the right balance of sweet and tart. A pinch of Ceylon cinnamon and ground ginger nudge the flavor somewhere warm and a little unexpected — it tastes far more complex than the short ingredient list suggests. The rustic mashing step lets you decide your own texture, whether that's a chunky preserve or a silky smooth spread you can ribbon across toast. For anyone navigating a celery-free lifestyle, this recipe is naturally in the clear — every single ingredient is straightforward fruit, honey, and spice with zero hidden vegetable derivatives to second-guess. The cold-plate test takes the guesswork out of knowing when it's ready, so even first-time jam makers can nail the set with confidence. Spoon it over yogurt, swirl it into oatmeal, or just eat it straight off a warm piece of bread — it's that good.
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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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