Yeast 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. Fresh apricots, honey, and a squeeze of lemon juice do all the heavy lifting here, with warm Ceylon cinnamon and ground ginger adding a subtle, almost floral depth that store-bought spreads rarely manage. Because the sweetness comes entirely from honey rather than refined sugar, and there's no pectin or commercial thickener in sight, this is a beautifully clean recipe with nothing hidden in the ingredient list. Yeast-free eating can make a lot of condiments and spreads feel off-limits, but jam made this way — fruit, honey, citrus, spice — is naturally free of any fermentation concerns. The slow simmer does the work of thickening everything down into a glossy, spoonable spread with as much or as little texture as you like. A cold-plate test tells you exactly when it's ready, so there's no guesswork involved. Slather it on a yeast-free cracker, swirl it into yogurt, or eat it straight from the jar — no judgment here.
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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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