Almond Free Fig & Apple Cider Vinegar Jam
Rich, jammy figs slow-cooked with honey, apple cider vinegar, and warm Ceylon cinnamon — this is the kind of small-batch spread that makes everything it touches taste more special. The apple cider vinegar adds a gentle tang that keeps the sweetness balanced, while the ginger brings just enough warmth to make each spoonful interesting. It comes together in a single saucepan with no pectin, no canning equipment, and no complicated steps — just real ingredients doing exactly what they're supposed to do. Many store-bought fig jams and preserves are produced in facilities that also handle tree nuts, so making your own is a genuinely smart move if you're avoiding almonds or other nuts at any level. You control every ingredient from start to finish, and the recipe is completely free of any nut-based additions. Mash it smooth for a silky toast topper or leave it a little chunky for a rustic cheese board companion — either way, it thickens beautifully as it cools and keeps well in a jar in the fridge.
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Learn more →Ingredients
8 servings
- 1 lb fresh figs, stems removed and roughly chopped (or dried figs, halved and soaked in warm water for 20 minutes, then drained)
- 3 tbsp honey
- 2 tbsp apple cider vinegar
- 2 tbsp water
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ⅛ tsp fine sea salt
- 1 tsp fresh lemon juice (optional)
Instructions
- 1
Combine the figs, honey, apple cider vinegar, water, Ceylon cinnamon, ginger, and sea salt in a medium saucepan over medium heat. Stir to coat the figs evenly.
- 2
Bring the mixture to a gentle boil, then reduce the heat to medium-low. Cook, stirring frequently with a wooden spoon or spatula, for 20–25 minutes, until the figs have completely broken down and the mixture is thick enough that a line drawn through it with the spoon holds for 2–3 seconds before filling back in.
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