Food & Cooking Recipes Dessert & Treats Recipes Apricot Honey-Ginger Jam Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 24, 2018 Print Rate It Share Share Tweet Pin Email Yield: 8 cups Gingered apricot jam captures the fruit’s lively flavor. Spread it on toasted raisin-nut bread or use as a filling for our Apricot and Walnut Roll Cake. Ingredients 6 pounds small ripe apricots (48 to 50), halved, pitted, and cut into eighths 3 cups sugar 1 ½ cups honey ¼ cup crystallized ginger, minced ¼ cup freshly squeezed lemon juice, (1 to 2 lemons) Directions In a large bowl, toss together all the ingredients. Let stand, covered with plastic wrap, at room temperature 3 hours, or refrigerate overnight. In a heavy-bottom 5-quart pot, bring apricot mixture to a boil over medium-high heat. Reduce heat to medium-low; simmer, skimming foam from surface as needed, until fruit is transparent and falls apart slightly, about 20 minutes (cooking time will vary depending on the ripeness of the fruit). If the mixture seems too watery, strain out fruit, and continue cooking syrup about 5 minutes more, then return fruit to pan. Let cool completely, then pour the jam into 1-to-2-cup-capacity airtight containers. Cook's Notes This flavorful jam will keep for up to two weeks in the refrigerator; freeze any jam that will not be used within that time. Adjust the amount of sugar you add depending on the sweetness of the fruit. Rate it Print