Legume 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 are cooked down with honey and bright lemon juice until they collapse into a glossy, fruit-forward spread with just the right amount of body. The addition of warm Ceylon cinnamon and ground ginger gives it a subtle spiced depth that store-bought versions rarely bother with. Because the ingredient list is so clean — just fruit, honey, citrus, and spice — there is nothing hidden to worry about, making it a genuinely safe and satisfying choice for anyone navigating legume-related restrictions. The potato masher step lets you decide your own texture, whether you want a rustic, chunky preserve or a silky smooth spread. A cold-plate test takes the guesswork out of knowing when it has set, so even first-time jam makers can nail it. Spoon it over toast, swirl it into yogurt, or tuck it alongside a cheese board — it is 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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