Legume Free Fig & Apple Cider Vinegar Jam
Sweet, tangy, and warmly spiced, this fig jam is the kind of thing you'll want to spread on absolutely everything — toast, cheese boards, roasted meats, you name it. The combination of ripe figs, apple cider vinegar, and honey creates a deeply complex flavor that tastes far more involved than the short ingredient list suggests. Ceylon cinnamon and fresh ginger add a gentle, aromatic heat that keeps every spoonful interesting without overpowering the natural sweetness of the figs. Many store-bought jams and preserves sneak in additives or thickeners that can be surprisingly hard to vet, so making your own means you know exactly what's going in the jar. The apple cider vinegar does double duty here — it brightens the flavor and helps the jam reach that perfect glossy, spreadable consistency as it cooks down. Whether you use fresh figs or the dried-and-soaked method, the result is a thick, luscious preserve that cools right in the jar and keeps things beautifully simple from start to finish.
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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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