Vegan Apricot, Ginger & Nutmeg Jam
Treat yourself to this fragrant and flavourful vegan arpicot jam with spiced ginger and warming nutmeg for the ultimate seasonal treat.
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If you’re looking for a weekend activity that doesn’t involve going outside, making your own jam is super easy. This apricot jam is deliciously sweet and fruity, with a nice level of warmth and spice from the ginger and nutmeg.
This recipe makes approximately 400ml of sweet vegan jam to enjoy. Double or triple the ingredients to make a larger batch to give to friends and family!
Is jam vegan?
More often than not, jam is vegan-friendly. Most shop-bought jams contain pectin, which is a natural thickener made from the skins of fruits.
However, some brands use gelatine as a thickener. Gelatine is made by boiling skin, bones and ligaments from animals like cows and pigs. Not what you might want in your jam (or any other food for that matter!).
Where can I buy nutmeg?
Nutmeg adds a warm, sweet and nutty flavour to this recipe, making it a perfect jam for the winter months. Nutmeg comes from the seed of myristica trees and can be grated or ground to use in cooking. Nutmeg can be quite a powerful flavour, so take care not to add too much.
Whole nutmeg can be found in the spice section of the your local supermarket or bought online from health food retailers.
Total Time: 45 minutes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
- 38.461538461538 38.461538461538 g fresh apricots
- 1/2 a lemon, juice only
- 9.2307692307692 9.2307692307692 ml water
- 1/2 tsp grated nutmeg
- 0.076923076923077 0.076923076923077 tbsp fresh ginger, grated
- 34.615384615385 34.615384615385 g caster sugar
- Add the apricots, lemon juice, water, nutmeg and ginger to a saucepan and bring to a boil.
- Turn down the heat and allow to simmer for 10 minutes to soften the fruit.
- Once the apricots are soft, add the sugar and mix well. Turn the heat up and allow the mixture to boil for 20-25 minutes, stirring occasionally.
- To check if the jam is ready, dollop a spoonful of jam onto a plate and place it in the fridge for 10 minutes. The jam should be starting to set and firm up.
- If the jam is still runny, allow it to boil for a further 5-10 minutes until it’s of the desired consistency.
- Transfer the jam to a sterilised jar and allow it to cool.
Each 100g serving provides: 0.2g Fat, 0g Saturates, 46g Carbohydrate, 45g Sugars, 0.5g Fibre, 0g Salt.
Get ready to jam out with these no-bake pepparkaka thumbprints with raspberry chia jam!