Cashew 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 absolutely everything — toast, cheese boards, roasted meats, you name it. The combination of ripe figs, honey, and apple cider vinegar creates a beautifully balanced preserve that's fruity without being cloying, with Ceylon cinnamon and ginger adding a gentle, aromatic depth. Store-bought jams and preserves can be a minefield when you're avoiding certain nuts, since shared facilities and vague labeling make it hard to know what's actually inside the jar. Making it yourself means you know every single ingredient that goes in, and this recipe keeps things refreshingly simple. The whole process comes together in one saucepan, and you can control the final texture — leave it a little rustic and chunky or mash it down to a silky smooth spread. A squeeze of lemon juice at the end brightens everything up and makes the fig flavor really sing. Once it cools and thickens in the jar, you'll have a gorgeous, versatile condiment that feels far more special than the effort it takes to make.
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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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