It’s finally apricot season! Since the season is pretty short lived, stock up while you can so you can make this jam. Like stat. Because it is so freakin’ good.
Jump to Recipe
This jam could not be simpler to make. Just apricots and honey is all you need. No processed sugars here. Simply cut your apricots in half, discard the seed and place on a baking tray. Drizzle honey on top and place in a low heated oven for one to two hours or until they start to caramelize.
Roasting the apricots helps release the natural sugars in the fruit and the honey helps to amplify the apricot flavor without making them overly sweet like regular sugar would.
Put all of the apricots and juices in a blender and pulse just a few times until you get a chunky puree. You can blend for less or more time depending on how you like the consistency to be. Also, you can leave the apricots whole and top with a scoop of vanilla ice cream or a dollop of Greek yogurt. This is equally delicious. Either way, I highly recommend roasting your apricots.
WHAT SHOULD YOU DO WITH APRICOT JAM?
There are so many things you can do with this jam.
- Spread it on toast
- Make bruschetta with goat cheese and a dollop of the jam (my personal fav)
- Make a yogurt parfait
- Drizzle on top of vanilla ice cream
- Make it into a vinaigrette
- Make it into a marinade for chicken or pork
The options are endless!
If you make my Roasted Apricot Jam, please tag me on Instagram or use #myfoodobsessions. I am obsessed with food photos and I would absolutely love to see what you make!
Roasted Apricot Jam
Sweet, tangy and just plain delicious, this apricot jam will have you eating it straight out of the jar. Perfect on toast or on top of yogurt!
Ingredients
2 pounds apricots, halved (I used 14)
1/4 cup honey
Directions
- Preheat your oven to 250°F.
- Cut your apricots in half, discard the seed and place on a baking tray. Drizzle honey on top and place in the oven for about one to two hours or until the apricots start to caramelize.
- Put all of the apricots and juices in a blender and pulse just a few times until you get a chunky puree. You can blend for less or more time depending on how you like the consistency to be.
- Pour into a mason jar and keep sealed in the fridge.
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