Coconut 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, apple cider vinegar, Ceylon cinnamon, and ginger gives it a complex depth that store-bought jams rarely come close to matching. Many commercial fruit spreads sneak in unexpected additives or are processed on shared lines with tropical ingredients, so making your own small batch at home puts you fully in control of what goes into the jar. The apple cider vinegar does double duty here, adding a gentle tang that balances the natural sweetness of the figs while also helping the jam set beautifully without any pectin. You can go chunky or silky smooth depending on how much you mash — both versions are genuinely delicious. A squeeze of lemon juice at the end brightens everything up and makes the flavors pop. Once it cools, the jam thickens into a glossy, spoonable consistency that feels far more impressive than the effort it actually takes to pull off.
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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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