Seeds 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 a perfect example. Fresh apricots, honey, and a bright squeeze of lemon juice come together in a single saucepan, with warm Ceylon cinnamon and ground ginger rounding out the flavor in the most satisfying way. Every single ingredient here is naturally free from seeds, so there's no swapping, substituting, or label-squinting required — just straightforward, wholesome cooking. The honey replaces refined sugar beautifully, giving the jam a floral depth that store-bought versions rarely achieve. You control the texture too, mashing to a rustic chunkiness or a silky smooth spread depending on your mood. Spread it on toast, swirl it into yogurt, or spoon it over pancakes — this jar earns its place in the fridge fast.
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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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