Small-Batch Apricot & Ginger Marmalade
This bright, zesty apricot ginger jam balances sweet, tangy, and lightly spicy flavors for a fresh twist on classic preserves. Ripe apricots are gently simmered with lemon and ginger, then sweetened and cooked down to a luscious, spreadable texture. Perfect on toast, swirled into yogurt, or spooned over ice cream, it captures the taste of summer in every bite.
Ingredients
450 g (about 1 lb) fresh apricots, halved, pitted, and chopped
¾ cup sugar (reduce to ½ cup for a tarter version)
1 tbsp fresh ginger, finely grated
1 lemon, zest and juice
½ cup water
Directions
Cook the Fruit
In a small heavy saucepan, combine chopped apricots, water, lemon zest, and lemon juice.
Bring to a gentle simmer over medium heat, stirring occasionally, until the fruit softens (about 8–10 minutes).
Add Sugar & Ginger
Stir in the sugar and ginger. Continue cooking, stirring often, until the sugar dissolves.
Simmer Until Set
Increase heat slightly and simmer uncovered until the mixture thickens to a jam-like consistency, about 15–20 minutes.
Test for doneness: Place a small spoonful on a chilled plate. If it wrinkles when pushed with your finger, it’s ready.
Store
Spoon into clean jars. Let cool, then store in the fridge for up to 3 weeks.
Makes: About 2 small jars (1½–2 cups)