Rice Free Apricot Jam
Homemade jam is one of those kitchen projects that feels far more impressive than the effort it actually takes, and this apricot version is genuinely hard to stop eating. Fresh apricots get cooked down with honey and bright lemon juice until they collapse into a glossy, jammy spread with just enough natural sweetness and tang. A pinch of warm Ceylon cinnamon and ground ginger push it somewhere a little more interesting than your average store-bought jar — think Sunday brunch energy with barely any fuss. Because it's built entirely from whole fruit, honey, and spices, there's nothing hidden in the ingredient list to second-guess, which is a real relief when you're navigating a grain-free lifestyle. The recipe walks you through a simple plate test so you know exactly when the jam has hit the right consistency, no candy thermometer required. Spoon it over yogurt, swirl it into oatmeal alternatives, or just spread it thick on a warm slice of whatever bread you love — it works beautifully in every direction.
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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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