Wheat Free Apricot Jam
There is something deeply satisfying about making jam from scratch, and this apricot version is the kind of small-batch project that rewards you with something genuinely special. Fresh apricots, honey, and a bright hit of lemon juice form the base, while ground Ceylon cinnamon and ginger add a warm, subtly spiced depth that store-bought spreads rarely manage to pull off. Every single ingredient here is naturally free of wheat and grain-based additives, so there is no label-scanning or second-guessing — just clean, whole-food cooking from start to finish. The honey does double duty as both sweetener and a natural preserving agent, helping the jam reach that glossy, spreadable consistency without any refined sugar or thickening agents. You get to control the texture too, mashing to a rustic chunkiness or a silky smooth spread depending on your mood. Slather it on rice cakes, swirl it into yogurt, or spoon it alongside a cheese board — this jam is endlessly versatile and genuinely hard to stop eating.
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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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