Turmeric Free Apricot Jam
Homemade jam is one of those kitchen projects that feels far more impressive than the effort involved, and this apricot version is genuinely hard to stop eating once you open the jar. Fresh apricots are cooked down with honey and a bright hit of lemon juice, creating a naturally sweet-tart spread that tastes like peak summer captured in a jar. A pinch of ground Ceylon cinnamon and ginger round out the flavor with gentle warmth — no harsh or earthy spice notes, just a clean, aromatic finish that complements the fruit beautifully. Many store-bought jams and spice blends sneak in anti-caking agents or blended spice mixes that can be tricky to vet, so making this from scratch gives you full control over every ingredient. The technique is straightforward: cook, mash to your preferred texture, and watch for that satisfying trail-and-set moment that tells you the jam is ready. It spreads like a dream on toast, pairs wonderfully with soft cheese, and keeps well in the fridge for whenever the craving strikes.
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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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