Macadamia 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 from a store. Fresh apricots get cooked down with honey and bright lemon juice until they collapse into a glossy, fragrant spread with just the right balance of sweet and tart. A pinch of Ceylon cinnamon and ground ginger nudge the flavor somewhere warm and a little unexpected — it tastes far more complex than the short ingredient list suggests. You can leave it rustic and chunky or mash it smooth depending on your mood, which makes it genuinely versatile on toast, stirred into yogurt, or spooned over soft cheese. Many commercial fruit spreads and preserves are produced in facilities that handle a wide range of nuts, so making this at home with clean, simple ingredients gives you total peace of mind about what's actually in the jar. The cold-plate test takes the guesswork out of knowing when it's ready, and the whole process is approachable even if you've never made jam before. Once you taste it warm from the pan, a batch of this is going to become a regular weekend ritual.
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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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