Xanthan Gum Free Apricot Jam
There is something deeply satisfying about making jam from scratch, especially when the result is this fragrant and golden. Fresh apricots, honey, and a squeeze of lemon juice do all the heavy lifting here, thickening naturally as they cook down low and slow — no stabilizers, no additives, no shortcuts needed. A pinch of Ceylon cinnamon and ground ginger round out the flavor with a gentle warmth that makes this spread feel a little more special than anything you'd pull off a grocery shelf. Many commercial jams and fruit spreads sneak in thickening agents that can be hard to spot on a label, so cooking your own puts you fully in control of every ingredient. The potato-masher technique lets you dial in the texture exactly how you like it, whether that's chunky and rustic or silky smooth. Once it passes the cold-plate wrinkle test and cools in the jar, you'll have a vibrant, spoonable jam that's brilliant on toast, stirred into yogurt, or layered into a sandwich.
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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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