Nitrate & Nitrite Free Apricot Jam
Homemade jam is one of those kitchen projects that feels far more impressive than the effort it actually takes, and this apricot version is a perfect place to start. Fresh apricots, honey, and a squeeze of lemon juice are all you need as a base — no refined sugars, no pectin packets, and absolutely nothing processed or cured hiding in the ingredient list. That matters more than you might think, because many store-bought jams and fruit preserves sneak in additives that people following a clean, preservative-free diet are trying to avoid. Here, the fruit does all the heavy lifting, breaking down naturally over gentle heat until it thickens into a glossy, spoonable spread. A whisper of Ceylon cinnamon and ground ginger gives it a warm, slightly exotic depth that makes it taste like something you'd find at a fancy farmers market. The cold-plate test takes the guesswork out of knowing when it's ready, so even first-time jam makers can nail the texture. Slather it on toast, swirl it into yogurt, or spoon it over soft cheese — however you use it, you'll know exactly what went into every jar.
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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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