Dairy Free Apricot Jam
Fresh apricots, honey, lemon juice, and a warm pinch of Ceylon cinnamon and ginger — that's genuinely all it takes to make a jar of something special. The fruit is cooked down slowly until it thickens into a glossy, spoonable spread with just the right balance of sweet and tart. Ceylon cinnamon brings a softer, more floral warmth than regular cinnamon, and paired with ginger it gives this jam a subtle complexity that store-bought versions rarely achieve. Because the recipe relies entirely on fruit, honey, and spices, there's no butter, cream, or hidden dairy to worry about — it's naturally free of all of that without any substitutions required. You can leave it a little chunky for a rustic texture or mash it smooth depending on your mood, which makes it endlessly versatile on toast, stirred into oatmeal, or spooned over a dairy-free yogurt bowl. The cold-plate test takes the guesswork out of knowing when it's ready, so even first-time jam makers can nail the set every single time.
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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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