Citric Acid Free Apricot Jam
Fresh apricots are the real star here — their natural sweetness and bright flavor do most of the heavy lifting, with honey stepping in as the only sweetener needed. For anyone avoiding citric acid, store-bought jams and preserves can feel like a minefield, since that additive shows up constantly as a preservative or pH adjuster. This recipe sidesteps all of that by relying on the fruit's own juices and a small splash of fresh lemon juice to bring everything together naturally. Ground Ceylon cinnamon and ginger add a gentle warmth that makes this jam taste far more complex than the short ingredient list suggests. The slow simmer on the stovetop coaxes the apricots into a thick, glossy spread with a texture you can actually control — leave it rustic and chunky or mash it smooth, depending on your mood. A cold-plate test tells you exactly when it's ready, so there's no guesswork involved. Spread it on toast, swirl it into yogurt, or spoon it alongside cheese — this is the kind of homemade jam that makes you wonder why you ever bought the jarred stuff.
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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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