Coconut Free Apricot Jam
Homemade jam is one of those kitchen projects that feels far more impressive than the effort involved, and this apricot version is genuinely hard to stop eating. Fresh apricots get cooked down with honey and bright lemon juice, so the sweetness is floral and natural rather than cloying. A pinch of Ceylon cinnamon and ground ginger round everything out with a gentle warmth that makes this spread taste almost like something from a specialty shop. Many store-bought jams sneak in unexpected additives or are processed on shared lines, so making your own means you know exactly what went into the jar. The mashing step lets you dial in the texture — leave it a little chunky for a rustic, country-style spread or go smoother if you prefer something more refined. It sets up beautifully in the fridge and is just as good slathered on toast as it is spooned over yogurt or stirred into a sauce.
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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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