Soy 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 from a store. Fresh apricots, honey, and a bright hit of lemon juice come together in a single saucepan, with warm Ceylon cinnamon and ground ginger adding a gentle, aromatic depth that elevates the whole thing beyond a basic fruit spread. Many commercial jams and preserves sneak in additives or are processed on shared lines, so making it yourself means you know exactly what's in the jar. The honey replaces refined sugar beautifully here, letting the natural sweetness of the apricots shine through without tasting overly sweet or artificial. You can mash the fruit to your liking — leave it chunky and rustic or go smooth and glossy, depending on your mood. The cold-plate test takes the guesswork out of knowing when it's ready, and once it's cooled and set in the fridge, you'll have a vibrant, jewel-toned spread that's incredible on toast, stirred into yogurt, or dolloped alongside cheese.
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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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