Pistachio Free Apricot Jam
There is something deeply satisfying about making your own jam from scratch, and this apricot version is bright, fragrant, and genuinely hard to stop eating by the spoonful. Fresh apricots are cooked down with honey and lemon juice until they collapse into a glossy, jammy spread with just the right balance of sweet and tart. A pinch of Ceylon cinnamon and ground ginger give it a warm, subtly spiced depth that makes it taste far more complex than the short ingredient list suggests. Store-bought jams and preserves can be a minefield when you're avoiding tree nuts, since shared production lines and flavored varieties often introduce cross-contact risks — making a homemade batch the cleanest, most reliable option. The rustic mashing step lets you control the final texture, whether you want a chunky, fruit-forward spread or something smoother for toast and pastries. The cold-plate test takes all the guesswork out of knowing when it's ready, so even first-time jam makers can nail the set. Once it's cooled and sealed in the fridge, you've got a versatile, naturally sweetened condiment that works on everything from morning toast to a cheese board.
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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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