Pescatarian Apricot Jam
There is something deeply satisfying about turning a pile of ripe, golden apricots into a jar of glossy, fragrant jam you made entirely from scratch. This version skips refined sugar in favor of honey, which adds a floral depth that pairs beautifully with the bright tartness of fresh lemon juice. The warm spice notes from Ceylon cinnamon and ground ginger push it well beyond a basic fruit spread — it tastes like something you'd find at a farmers' market and immediately want to hoard. The technique is straightforward: cook, mash to your preferred texture, and watch the mixture slowly thicken into something spreadable and rich. A cold-plate test takes the guesswork out of knowing when it's ready, so you don't have to stress about getting the consistency right. Spoon it over yogurt, swirl it into oatmeal, or simply slather it on toast — this jam earns its place in the fridge fast.
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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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