I woke up this morning craving something a little sweeter for breakfast. I LOVE apricots and enjoy just simply eating them, however I wanted to keep them around a little longer in the fridge…hence apricot jam.

Once you make the jam, a fabulous way to test it out is slice off a crusty piece of bread, smear it with a little goat cheese and top with apricot jam. What a great way to start your day or even end it.

Apricot jam in a glass jar, apricots on wooden background

Quick Apricot Jam

~ 1 pound apricots

~ 1/2 cup honey

~ 1 teaspoon fresh lemon juice

In a wide, shallow pan, stir together the apricots and the honey. Set the pan over medium-high heat and bring to a simmer, stirring often so the preserves don’t stick or burn. Simmer the jam until it’s thick but some chunks of fruit remain, 10 to 15 minutes. Stir in the lemon juice and remove the pan from the heat. Let cool, transfer to a glass container with a tight fitting lid, and refrigerate.

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