Gluten Free Apricot Jam
There is something deeply satisfying about making your own jam from scratch, and this apricot version is the kind of recipe that makes you wonder why you ever bought it in a jar. Fresh apricots, honey, and a bright hit of lemon juice come together in a saucepan with warm Ceylon cinnamon and ground ginger — the result is fruity, fragrant, and just complex enough to feel special. Store-bought jams and preserves can be surprisingly tricky territory, with thickeners and additives that aren't always clearly labeled, so knowing exactly what went into your jar is a genuine relief. This recipe keeps things beautifully simple: every single ingredient is naturally free of gluten, with no starches or stabilizers needed to get a gorgeous set. The slow simmer does all the work, coaxing the fruit down into a thick, glossy spread that holds its shape without any shortcuts. You can leave it a little rustic and chunky or mash it smooth depending on your mood — either way it's incredible on toast, stirred into yogurt, or spooned over anything that needs a little sunshine.
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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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