Chestnut 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 ground Ceylon cinnamon and ginger lifts the whole thing with a gentle warmth that makes it feel a little more special than your average store-bought option. The process is straightforward — just a saucepan, a potato masher, and a bit of patience while the fruit bubbles down into something thick and jammy. You can keep it rustic with small chunks of apricot throughout, or mash it smooth depending on how you like your toast in the morning. Store-bought jams can be a minefield of unexpected additives and shared production lines, so making your own means you know exactly what went into it — and in this case, every single ingredient is clean and simple. It keeps beautifully in the fridge and works just as well stirred into yogurt or spooned over soft cheese as it does on a warm slice of bread.
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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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