Seed Oil Free Apricot Jam
Most store-bought jams are made with refined vegetable or seed oils lurking in unexpected places — or they're processed on shared lines with products that are. This homemade apricot spread sidesteps all of that entirely, relying on nothing but fresh fruit, honey, lemon juice, and a warm pinch of Ceylon cinnamon and ginger to build deep, natural flavor. The result is a glossy, jewel-toned jam with a rustic texture you can customize — leave it chunky for character or mash it smooth for a more refined spread. Honey does the sweetening here, which means you get a rounded, floral sweetness that refined sugar just can't match. The lemon juice brightens everything and helps the jam set naturally without any additives or pectin. It's the kind of thing that makes plain toast feel like a treat, and it works beautifully stirred into yogurt, spooned over soft cheese, or tucked into a sandwich. Once you've made a jar of this, going back to the grocery store version is going to feel like a real step down.
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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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