Mushroom 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 melt into a glossy, fruit-forward spread with just the right amount of body. A touch of Ceylon cinnamon and ground ginger adds warmth without overpowering the natural sweetness of the fruit — it's a combination that feels a little elevated without requiring any extra effort. The potato masher step is genuinely fun, letting you dial in exactly the texture you want, whether that's a chunky rustic preserve or something silky smooth. Because every single ingredient here is a whole, recognizable food, there are no hidden additives or processed fillers to second-guess on the label. It keeps beautifully in the fridge and works on everything from morning toast to a cheese board to a spoonful stirred into yogurt.
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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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