Lactose 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, creating a spread that tastes layered and a little luxurious. The honey replaces refined sugar entirely, which means the sweetness feels natural and fruity rather than cloying. Because every single ingredient here is plant-based and dairy-free by nature, there is nothing to swap or second-guess — just pure fruit doing its thing. You can mash it rustic and chunky or go smoother depending on your mood, and the cold-plate test takes all the guesswork out of knowing when it is ready. Spoon it over toast, swirl it into oatmeal, or use it as a glaze — this little jar punches well above its weight.
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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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