Red Meat Allergy Friendly Apricot Jam
Sweet, fragrant, and warmly spiced, this homemade apricot jam is the kind of thing you'll want to spread on absolutely everything. Fresh apricots are cooked down with honey and bright lemon juice, then finished with a whisper of Ceylon cinnamon and ginger that makes the whole kitchen smell incredible. Because it's built entirely from fruit, honey, and spice, there's nothing here to trigger concerns about red meat or hidden animal-derived additives that can sneak into store-bought preserves. The honey stands in beautifully for refined sugar, giving the jam a rounded, floral sweetness that lets the apricots really shine. A simple cold-plate test tells you exactly when it's ready, so even first-time jam makers can nail the set without any guesswork. Once it's cooled and sealed in the fridge, you've got a versatile, allergy-conscious spread that works on toast, stirred into yogurt, or dolloped alongside cheese.
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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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