Lactose Free Fig & Apple Cider Vinegar Jam
Sweet, jammy, and warmly spiced, this fig spread is the kind of thing you'll want to put on absolutely everything — toast, cheese boards, roasted meats, or a simple spoonful straight from the jar. Every ingredient here is naturally free of dairy, so there's no swapping or substituting required; it just works as written. The apple cider vinegar adds a gentle tang that keeps the sweetness of the figs and honey from tipping into cloying territory, while Ceylon cinnamon and ginger bring a soft, aromatic warmth to every bite. Cooking the figs low and slow lets them break down into a luscious, thick preserve that sets up beautifully as it cools. You can leave it a little rustic and chunky or mash it completely smooth depending on how you plan to use it — both versions are excellent. A squeeze of lemon juice at the end brightens the whole thing and makes the flavors pop. This is one of those small-batch recipes that feels far more impressive 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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