Eggless Apricot Jam
There is something deeply satisfying about making jam from scratch, and this apricot version is one of those recipes that makes the whole kitchen smell incredible. Fresh apricots are cooked down with honey and bright lemon juice, then warmed through with ground Ceylon cinnamon and ginger for a spread that tastes far more complex than its short ingredient list suggests. The result is jammy, fragrant, and just the right balance of sweet and tart — perfect on toast, stirred into yogurt, or spooned over a cheese board. Since jam is naturally egg-free by nature, this one skips any of the usual label-reading anxiety and delivers a clean, wholesome product made entirely from ingredients you can see and trust. The honey replaces refined sugar beautifully, giving the jam a rounded, floral sweetness that store-bought versions rarely achieve. A simple cold-plate test tells you exactly when it's ready, so even first-time jam makers can nail the set without any guesswork. Make a jar on the weekend and you'll be reaching for it all week long.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!