Eosinophilic Esophagitis Friendly Apricot Jam
Homemade jam is one of those small kitchen projects that feels far more rewarding than the effort involved, and this apricot version is genuinely hard to stop spooning straight from the jar. Fresh apricots, honey, and a squeeze of lemon juice do all the heavy lifting here, with warm notes of Ceylon cinnamon and ginger rounding out the flavor in the most satisfying way. For anyone managing eosinophilic esophagitis, store-bought jams and preserves can be a minefield of trigger ingredients, additives, and mystery flavorings — this recipe keeps things clean and completely in your control. Every single ingredient is straightforward and easy to verify, which matters enormously when you're cooking for a sensitive system. You get to choose the texture too, whether that's a chunky rustic spread or something smoother, just by how much you work the fruit with a masher. It sets up beautifully in the fridge and is wonderful on safe breads, stirred into oatmeal, or used as a simple topping wherever you need a little brightness. Once you see how easy it is to make a jar this good from scratch, it's hard to go back to anything pre-made.
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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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