Emulsifier Free Apricot Jam
Most store-bought jams are loaded with pectin, lecithin, and other additives that people avoiding emulsifiers have to constantly watch out for. This homemade version keeps things beautifully simple — just fresh apricots, honey, lemon juice, and a warm pinch of Ceylon cinnamon and ginger. The natural pectin in the apricots does all the thickening work as the fruit slowly breaks down on the stove, so there's no need for any packaged gelling agents or stabilizers. The result is a deeply fruity, golden spread with a rustic texture and a gentle spiced warmth that feels genuinely homemade in the best possible way. A cold-plate test tells you exactly when it's ready, so you're never guessing — just cooking with confidence. Spoon it over toast, swirl it into yogurt, or use it as a glaze, knowing every ingredient in the jar is exactly what you put there.
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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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