Sesame Free Apricot Jam
There is something deeply satisfying about making your own jam from scratch, and this apricot version is the kind of recipe that makes you wonder why you ever bought it in a jar. Fresh apricots get cooked down with honey and bright lemon juice until they're gloriously thick and glossy, with warm notes of Ceylon cinnamon and ginger woven through every spoonful. The texture is entirely yours to control — leave it rustic and chunky or mash it smooth, depending on your mood and what you're spreading it on. Store-bought jams and preserves can be a minefield of unexpected additives, but this one is built from a short, clean list of whole ingredients you can see and trust. The cold-plate test takes the guesswork out of knowing when it's ready, so even first-time jam makers can nail the set without any special equipment. Once it cools and chills in the fridge, it's ready to go on toast, swirled into yogurt, or spooned alongside cheese — and it keeps beautifully in a sealed jar.
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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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