Dairy Free Fig & Apple Cider Vinegar Jam
Figs have a natural honeyed richness that makes them perfect for jam, and this version leans right into that with warm Ceylon cinnamon, ginger, and a splash of apple cider vinegar that keeps every bite bright and balanced. The vinegar does double duty here — it adds a gentle tang that cuts through the sweetness and helps the jam set up beautifully without any added pectin. Honey steps in as the only sweetener, so the whole thing stays clean and straightforward from start to finish. There's no butter, cream, or any dairy involved at any stage, which means it's naturally safe for anyone avoiding milk-based ingredients without any substitutions required. You can use fresh figs when they're in season or dried figs soaked in warm water, so this recipe works year-round. Spread it on toast, swirl it into oatmeal, or pair it with a charcuterie board — the slightly chunky, deeply jammy texture makes it feel far more special than the effort involved.
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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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