Eosinophilic Esophagitis Friendly Fig & Apple Cider Vinegar Jam
Sweet, deeply flavored, and made with just a handful of clean ingredients, this fig jam is the kind of spread that makes everything it touches taste more special. Fresh or dried figs simmer down with honey, apple cider vinegar, warm Ceylon cinnamon, and ginger until the mixture is thick, glossy, and absolutely irresistible. For anyone managing eosinophilic esophagitis, store-bought jams and preserves can be a minefield of trigger ingredients, artificial additives, and mystery flavorings — this one keeps things straightforward and transparent from start to finish. Ceylon cinnamon is used here specifically, which is a thoughtful swap worth noting since it's gentler and distinct from the more common cassia variety. The apple cider vinegar adds a subtle brightness that keeps the sweetness from feeling heavy, and a splash of fresh lemon juice at the end lifts the whole thing beautifully. You can leave it a little chunky for texture or mash it completely smooth depending on your preference and what your body tolerates best. Spoon it over safe crackers, stir it into oatmeal, or use it as a condiment — it thickens up perfectly as it cools and keeps well in a sealed jar.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!