Brazil Nut Free Fig & Apple Cider Vinegar Jam
Sweet, jammy figs slow-cooked with honey, apple cider vinegar, and warm spices — this is the kind of small-batch preserve that makes everything it touches taste more special. The apple cider vinegar adds a gentle tang that keeps the sweetness from going cloying, while Ceylon cinnamon and ginger layer in a subtle warmth that feels almost autumnal. Store-bought jams and fruit spreads can be a minefield when you're scanning labels for unexpected additives or shared-facility warnings, so making your own from a short, clean ingredient list is genuinely liberating. The method is straightforward: everything goes into one saucepan, you stir it down until thick, and the jam sets up beautifully as it cools. You can leave it a little rustic and chunky or mash it silky smooth — either way it's stunning on toast, swirled into yogurt, or spooned alongside a cheese board. A squeeze of lemon juice at the end is optional but brightens the whole thing if your figs are on the sweeter side.
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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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