Nutmeg Free Apricot Jam
Homemade apricot jam is one of those kitchen projects that feels almost magical — a handful of simple ingredients transforms into something golden, fragrant, and deeply satisfying. This version leans on ripe, juicy apricots sweetened with honey and brightened by fresh lemon juice, so every spoonful tastes genuinely fruity rather than cloying. A whisper of Ceylon cinnamon and ground ginger adds warmth and complexity without overpowering the fruit, and the whole thing comes together in a single saucepan. Many store-bought jams and spice blends sneak in nutmeg as a background note, so making your own is the cleanest way to stay in control of exactly what goes into the jar. The rustic mashing technique means you can dial in your preferred texture — chunky and spreadable or silky smooth — depending on your mood. Slather it on toast, swirl it into yogurt, or use it as a glaze for roasted chicken; this jam is genuinely versatile. Once you see how straightforward the process is, a batch of this will become a regular fixture in your refrigerator.
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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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