Hazelnut Free Apricot Jam
Homemade jam is one of those kitchen projects that feels far more impressive than the effort it actually takes, and this apricot version is a perfect example. Fresh apricots get cooked down with honey and bright lemon juice until they collapse into a glossy, fruit-forward spread with just the right amount of body. A pinch of warm Ceylon cinnamon and ground ginger lifts the whole thing, giving it a subtle spiced depth that makes it taste almost bakery-worthy. Store-bought jams and preserves can be a real minefield when you're avoiding tree nuts, since shared production lines and flavored varieties often introduce cross-contact risks you'd never expect from a fruit spread. Making it yourself with this short, straightforward ingredient list means you know exactly what's in the jar. The cold-plate test takes the guesswork out of knowing when it's ready, and the rustic mashing step lets you dial in your preferred texture — chunky and homestyle or smooth enough to pipe. Spoon it over toast, swirl it into yogurt, or tuck it alongside a cheese board and watch it disappear.
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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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