Lupin Free Apricot Jam
Homemade jam is one of those kitchen projects that feels far more impressive than the effort it actually requires, and this apricot version is a perfect example. Fresh apricots, honey, and a bright squeeze of lemon juice come together in a single saucepan, with warm Ceylon cinnamon and ginger adding a gentle, aromatic depth that store-bought spreads rarely manage. The honey does double duty here — sweetening the fruit while helping the jam reach that glossy, spoonable consistency without any added pectin or thickeners. Many commercial jams and preserves sneak in unexpected additives, so making your own means you know exactly what's going into the jar. The cold-plate test takes the guesswork out of knowing when it's ready, and you can dial in the texture yourself, leaving it a little rustic and chunky or mashing it smooth depending on your mood. Once it's chilled and set, it's incredible on toast, swirled into yogurt, or spooned alongside soft cheese on a grazing board.
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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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