Mustard 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 are cooked down with honey and a squeeze of lemon juice until they collapse into a glossy, fragrant spread with just the right balance of sweet and tart. A pinch of ground Ceylon cinnamon and ginger gives the whole thing a warm, subtly spiced depth that store-bought versions rarely bother to achieve. Because every ingredient here is straightforward and whole, you never have to second-guess what went into the jar — a real relief when you're navigating condiment labels that can hide surprising additives. The rustic mashing technique lets you control the final texture, whether you prefer a chunky, fruit-forward spread or something silky enough to swipe across a croissant. It sets beautifully in the fridge and is just as good on toast as it is spooned over yogurt or stirred into a sauce.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!