Chicken Free Fig & Apple Cider Vinegar Jam
Sweet, sticky, and warmly spiced, this fig jam is the kind of thing you'll want to spread on absolutely everything — toast, cheese boards, roasted vegetables, you name it. Fresh figs break down beautifully with honey and apple cider vinegar into a glossy, complex preserve that balances fruity sweetness with a gentle tang. The Ceylon cinnamon and ginger add a subtle warmth without overpowering the natural richness of the figs, and a squeeze of lemon at the end brightens the whole jar. Every single ingredient here comes from the plant kingdom or the pantry, so there's zero concern about animal proteins sneaking into your spread. The technique is straightforward — just one saucepan, a wooden spoon, and about half an hour of occasional stirring while your kitchen fills with an incredible caramel-fruit aroma. If fresh figs aren't in season, the recipe works just as well with dried figs soaked in warm water, making this a year-round staple worth keeping stocked. Once cooled, the jam thickens to a perfect, spoonable consistency that only gets better after a night in the fridge.
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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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