Lupin Free Fig & Apple Cider Vinegar Jam
Sweet, jammy figs slow-cooked with honey, apple cider vinegar, and warm spices — this is the kind of small-batch condiment that makes everything it touches taste more interesting. The apple cider vinegar adds a gentle tang that keeps the sweetness from feeling heavy, while Ceylon cinnamon and ginger give the whole thing a quietly complex, almost autumnal warmth. Every ingredient in this recipe is straightforwardly whole and unprocessed, so there's no need to scan labels for hidden legume-based fillers or flour extenders that can sneak into commercial preserves. You control exactly what goes into the jar, which makes it a genuinely stress-free spread for anyone navigating lupin avoidance. The technique is simple — just one saucepan, a good stir, and a little patience — and the result is a thick, glossy jam that sets beautifully as it cools. Spoon it over cheese, swirl it into yogurt, or pile it onto toast; it's versatile enough to earn a permanent spot in your fridge.
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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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