Capsaicin 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 absolutely everything — toast, cheese boards, roasted meats, you name it. The combination of honey and apple cider vinegar creates a beautifully balanced flavor that's both rich and slightly tangy, while Ceylon cinnamon and ginger add a gentle, aromatic depth without any heat. For anyone managing sensitivity to capsaicin, homemade jam is genuinely one of the safest routes, since store-bought fruit spreads can occasionally include unexpected spice blends or "natural flavors" that are harder to vet. Every ingredient here is straightforward and easy to verify, so you can cook with total confidence. The technique is simple — just a single saucepan, a wooden spoon, and about half an hour of gentle stirring — and the result is a thick, glossy jam that sets up beautifully as it cools. Fresh figs give it a lush, almost honeyed base, but the dried fig option makes this totally achievable year-round. Once you've made a batch, it's hard to go back to anything from a jar.
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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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