Carrageenan Free Fig & Apple Cider Vinegar Jam
Sweet, tangy, and warmly spiced, this fig jam is the kind of thing you'll want to spread on everything — toast, cheese boards, roasted meats, you name it. Many store-bought jams and fruit spreads rely on carrageenan or other seaweed-derived thickeners to achieve that glossy, set texture, which makes label-reading a constant chore. Here, the figs do all the heavy lifting on their own, breaking down into a naturally thick, luscious preserve with nothing but honey, apple cider vinegar, and a handful of pantry spices. The Ceylon cinnamon and ground ginger add a gentle warmth that makes this feel far more sophisticated than a basic fruit spread. Apple cider vinegar brings just enough brightness to balance the sweetness of the figs and honey, while a squeeze of lemon juice at the end lifts the whole thing. You control the texture — leave it a little rustic and chunky or mash it smooth, depending on your mood. It cools right in the jar and thickens up beautifully, no pectin, no additives, no second-guessing the ingredient list.
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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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