Pregnancy Friendly Apricot Jam
Sweet, fragrant, and made entirely from whole ingredients you can feel good about, this homemade apricot spread is the kind of thing that makes plain toast feel like a treat. Fresh apricots are simmered down with honey and bright lemon juice, so there's no refined sugar and no mystery additives — just real fruit doing its thing. A pinch of Ceylon cinnamon and ground ginger round out the flavor with gentle warmth that doesn't overpower the natural sweetness of the apricots. Ceylon cinnamon in particular is a thoughtful swap during pregnancy, as it's the milder, lower-coumarin variety compared to the more common cassia type. The whole process is straightforward: chop, simmer, mash, and test — no canning experience required, and the result is a thick, glossy jam with just enough rustic texture to feel homemade in the best way. It keeps in the fridge and works beautifully on toast, stirred into yogurt, or spooned over oatmeal whenever a craving for something sweet and satisfying hits.
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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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