Vegetarian Apricot Jam
There is something deeply satisfying about making your own fruit preserves from scratch, and this apricot jam is the kind of recipe that makes you wonder why you ever bought a jar at the store. Fresh apricots are cooked down with honey instead of refined sugar, giving the finished spread a floral, rounded sweetness that feels a little more natural and a little more special. A squeeze of lemon juice brightens everything up, while ground Ceylon cinnamon and ginger add a warm, subtly spiced depth that turns a simple jam into something genuinely memorable. The process is straightforward — just one saucepan, a potato masher, and a bit of patience while the fruit slowly thickens into a glossy, jammy spread. You can keep it rustic with small chunks of fruit or mash it smooth depending on your mood, which makes this recipe feel flexible and personal rather than fussy. Spoon it over toast, swirl it into yogurt, or use it as a filling — once you taste it, it will be hard to go back to the commercial stuff.
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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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