Eggless Fig & Apple Cider Vinegar Jam

Total time1 hr 10 min

Prep time10 min

Cook time30 min

4.8

(9)

Sweet, jammy, and layered with warm spice, this fig preserve is the kind of thing you'll want to spread on everything — toast, cheese boards, roasted meats, you name it. Fresh figs break down beautifully with honey and apple cider vinegar, creating a naturally glossy jam that balances fruity sweetness with a gentle tang. The Ceylon cinnamon and ginger add depth without overpowering the figs, and a squeeze of lemon at the end brightens the whole pot. Many store-bought jams and preserves sneak in additives or use processing aids that can be harder to vet, so making your own means you know exactly what's in the jar. The method is straightforward — just one saucepan, a wooden spoon, and about 25 minutes of gentle stirring — and the result thickens into a luscious, spoonable texture as it cools. Dried figs work just as well as fresh here, making this a recipe you can pull off any time of year.

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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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