Ingredients
- 8 cups fresh apricots pitted & diced (about 32 apricots)
- 1/2 cup raw honey
- 1/2 cup water
- 2 tbsp freshly squeezed lemon juice (about 2 lemons)
Optional Add-In
- 1-4 tbsp chia seeds
Instructions
- In a large saucepan, combine diced apricots, water, honey, and lemon juice.
- Bring to a simmer over medium heat. Cook for 15–20 minutes, stirring occasionally, until the apricots begin to soften and break down. Use a wooden spoon to mash the fruit as it cooks.
- Remove from heat and let cool for 15–20 minutes. The jam will thicken slightly as it cools.
- For a smoother texture, blend the mixture briefly with an immersion blender or in a high-speed blender.
- Taste and adjust sweetness level if desired. If you prefer a thicker, more gel-like jam, stir in 1–4 tablespoons of chia seeds while still warm, then let sit for 10 minutes to thicken.
- Transfer to clean glass jars with lids. Store in the refrigerator for up to 1 week, or freeze for longer storage.