Paraben Free Apricot Jam
Store-bought jams and preserves are a surprisingly common source of synthetic additives, with many commercial brands relying on artificial preservatives and chemical stabilizers to extend shelf life. This homemade apricot jam skips all of that entirely — every ingredient is whole and recognizable, from the fresh apricots and honey down to the lemon juice and warm spices. The natural pectin in the fruit does the thickening work on its own, so there's no need for packaged pectin blends that can carry hidden additives. A touch of Ceylon cinnamon and ground ginger gives the finished jam a gentle warmth that makes it taste far more complex than the short ingredient list suggests. The honey brings a floral sweetness that complements the tartness of the apricots beautifully, and the lemon juice keeps the flavors bright and balanced. Spread it on toast, swirl it into yogurt, or spoon it alongside cheese — this is the kind of simple, clean recipe that earns a permanent spot in your rotation.
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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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