Turkey Free Apricot Jam
Bright, sun-ripened apricots get transformed into a glossy, fragrant spread that tastes like summer captured in a jar. Honey steps in as the sweetener here, giving the jam a floral depth that granulated sugar simply can't match, while fresh lemon juice keeps everything balanced and vibrant. A pinch of Ceylon cinnamon and ground ginger add just enough warmth to make this feel special without overpowering the fruit. The slow simmer on medium-low heat is where the magic happens — the jam gradually thickens into a luscious, spoonable consistency that clings beautifully to toast, biscuits, or a cheese board. Because this recipe is built entirely from whole, straightforward ingredients, there's no need to scrutinize labels or worry about hidden additives sneaking into your pantry staple. The cold-plate test takes all the guesswork out of knowing when it's ready, so even first-time jam makers can nail it with confidence. Once it's cooled and sealed in the fridge, you'll have a deeply flavorful homemade spread that puts any store-bought version to shame.
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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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