Tree Nut 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 get cooked down with honey and bright lemon juice until they collapse into a glossy, fruit-forward spread that tastes like summer in a jar. A pinch of Ceylon cinnamon and ground ginger give it a gentle warmth that sets it apart from anything you'd find on a grocery shelf. Store-bought jams can be a minefield of unexpected additives, but here every single ingredient is straightforward and easy to verify — no mystery processing aids, no shared-facility concerns. The texture is entirely in your hands: leave it a little chunky for a rustic, toast-ready spread, or mash it smooth for a more refined finish. The cold-plate test takes the guesswork out of knowing when it's ready, so even first-time jam makers can nail the set with confidence. Spoon it over yogurt, swirl it into oatmeal, or simply slather it on warm bread — this one earns a permanent spot in the fridge.
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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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