Hazelnut Free Fig & Apple Cider Vinegar Jam
Fig jam has a way of making everything it touches feel a little more special — whether that's a cheese board, a slice of toast, or a slow weekend breakfast. This version gets a gentle kick from apple cider vinegar and warm spice from Ceylon cinnamon and ginger, giving it a depth that goes well beyond your average store-bought spread. The vinegar brightens the natural sweetness of the figs without overpowering them, while honey keeps the whole thing feeling lush and natural. Many commercial fruit preserves and specialty jams are produced in facilities that also handle tree nuts, so making your own is a genuinely smart move if you need to avoid cross-contact. Here, every ingredient is straightforward and easy to verify — fresh or dried figs, a handful of pantry spices, and nothing that sneaks in unwanted allergens. The texture is completely in your hands: mash it smooth for a silky spread or leave it a little chunky for more rustic character. It cools right in the jar and thickens up beautifully, so you'll have something truly homemade ready to reach for all week long.
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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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