Barley Free Fig & Apple Cider Vinegar Jam
Sweet, jammy, and warmly spiced, this fig preserve is the kind of thing you'll want to spread on everything — toast, cheese boards, roasted meats, you name it. Fresh or dried figs simmer down with honey, apple cider vinegar, Ceylon cinnamon, and ginger into a thick, glossy jam that tastes far more complex than the short ingredient list suggests. The apple cider vinegar adds a gentle tang that keeps the sweetness balanced and bright, while the cinnamon and ginger give it a cozy, almost autumnal depth. Many store-bought jams and preserves sneak in grain-derived thickeners or malt-based additives, so making your own means you know exactly what's in the jar. This recipe relies entirely on the natural pectin in the figs to create that perfect spreadable consistency — no fillers, no mystery ingredients. A splash of fresh lemon juice at the end lifts everything and makes the flavors pop. Let it cool, tuck it into a jar, and try not to eat it straight off the spoon.
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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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