Breastfeeding Friendly Fig & Apple Cider Vinegar Jam
Sweet, warming, and made entirely from whole ingredients you can feel good about, this fig jam is the kind of thing you'll want to keep stocked in the fridge at all times. Fresh or dried figs simmer down with honey, apple cider vinegar, and a gentle hit of Ceylon cinnamon and ginger until the mixture turns thick, glossy, and deeply fragrant. The apple cider vinegar adds a subtle brightness that keeps the sweetness from feeling heavy, while the honey does the job of a refined sugar without any of the guilt. For anyone navigating the extra nutritional demands of breastfeeding, leaning on whole-food ingredients like these — rather than store-bought spreads loaded with additives and corn syrup — is a genuinely satisfying swap. The technique is simple: one saucepan, a wooden spoon, and about 25 minutes of occasional stirring. Spread it on toast, swirl it into yogurt, or pair it with cheese for something that feels a little fancy without any real effort. It thickens beautifully as it cools, so don't be tempted to keep cooking it down past that spoon-line test.
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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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