Gut Friendly Apricot Jam
There is something deeply satisfying about a homemade jam that uses nothing but real, whole ingredients — no pectin, no refined sugar, no mystery additives. Fresh apricots are the star here, slowly cooked down with honey and a squeeze of lemon juice until they collapse into a glossy, fruit-forward spread. The addition of Ceylon cinnamon and ground ginger gives it a gentle warmth that makes it feel almost medicinal in the best possible way — both spices are well-regarded for their digestive-supportive properties, which is exactly what you want in a gut-friendly pantry staple. Because the sweetness comes entirely from honey rather than processed sugar, the final flavor is nuanced and floral rather than one-dimensionally sweet. The rustic mashing technique means you can control the texture yourself, whether you prefer a chunky, chunky preserve or something silky enough to swirl into yogurt. Store-bought jams are often loaded with high-fructose corn syrup and stabilizers that can be hard on sensitive stomachs, so having a clean, simple version in the fridge is genuinely useful. Spread it on sourdough, stir it into oatmeal, or spoon it over soft cheese — it earns its place in the rotation fast.
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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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