Shellfish Free Apricot Jam
There is something deeply satisfying about making jam from scratch, and this apricot version is the kind of recipe that makes your whole kitchen smell like summer. Fresh apricots are cooked down with honey and bright lemon juice, then warmed through with ground Ceylon cinnamon and ginger for a spread that feels a little more special than anything you'd grab off a grocery shelf. The honey replaces refined sugar entirely, letting the natural sweetness of the fruit carry the flavor while the spices add just enough warmth to keep things interesting. You can mash it to a rustic, chunky texture or work it smoother depending on how you like your toast — either way, the result is gorgeous. Because every single ingredient here is a whole, simple food, there is absolutely nothing to second-guess, no labels to scrutinize, and no hidden surprises lurking in the jar. It keeps beautifully in the fridge and works on everything from morning toast to a cheese board to a swirl through plain yogurt.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!