Celery 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. Fresh or dried figs simmer down with honey, apple cider vinegar, Ceylon cinnamon, and ginger into a glossy, deeply flavored preserve that feels far more special than the effort involved. The apple cider vinegar adds a gentle brightness that keeps the sweetness from going over the top, while the cinnamon and ginger give it a cozy, almost autumnal depth. Every single ingredient in this recipe is naturally free from celery and celery derivatives, so there's no label-scanning or substitution stress — just straightforward, wholesome cooking. You control the texture, too: leave it a little chunky for rustic charm or mash it smooth for a silkier spread. It thickens beautifully as it cools, so don't be tempted to cook it down too far. Once you've made a jar of this at home, the store-bought stuff is going to have a hard time competing.
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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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