Paleo Apricot Jam
Most store-bought jams are loaded with refined sugar and additives that make them a hard pass for anyone eating ancestral-style — but this apricot spread flips the script entirely. Fresh apricots are sweetened with honey and brightened with lemon juice, so the fruit itself does the heavy lifting. A pinch of Ceylon cinnamon and ground ginger add a warm, subtly spiced depth that makes this taste far more complex than the ingredient list suggests. The slow simmer coaxes the fruit down into a thick, glossy jam with a beautifully rustic texture — you control how chunky or smooth it gets with a quick mash. That cold-plate test is a satisfying little ritual that tells you exactly when you've hit the perfect set. Spoon it over almond butter, swirl it into coconut yogurt, or just eat it straight from the jar — no guilt required.
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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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