Gelatin Free Apricot Jam
Bright, sun-ripened apricots are the star here, cooked down with honey and a squeeze of fresh lemon juice into a glossy, deeply fruity spread that tastes like summer in a jar. A whisper of Ceylon cinnamon and ground ginger lifts the whole thing, adding warmth without overpowering the natural sweetness of the fruit. Many store-bought jams rely on pectin derived from animal sources or use gelatin-based setting agents, so making your own is the cleanest way to know exactly what's in the jar. This recipe sets entirely through slow reduction — no additives, no shortcuts, just the fruit's own natural pectin doing the work over a gentle simmer. The cold-plate test takes the guesswork out of knowing when it's ready, and the rustic, slightly chunky texture makes it feel genuinely homemade rather than mass-produced. Spoon it over toast, swirl it into yogurt, or use it as a glaze — it's endlessly versatile and keeps beautifully in the fridge.
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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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