Chicken 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, fragrant spread that tastes like summer in a jar. A pinch of warm Ceylon cinnamon and ground ginger give it a gentle spiced depth that sets it apart from anything you'd find on a supermarket shelf. The texture is entirely yours to control — leave it a little rustic and chunky, or mash it smooth depending on your mood and what you plan to spread it on. Since this is a simple fruit-and-honey jam with no added pectin or mystery ingredients, it's completely transparent about what's inside, which is a real comfort when you're navigating dietary restrictions. 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 toast, swirl it into yogurt, or use it as a glaze — it keeps beautifully in the fridge and disappears fast.
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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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