Macadamia 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, honey, and apple cider vinegar creates a beautifully balanced preserve that hits both fruity and complex notes, while Ceylon cinnamon and ginger give it a gentle, aromatic depth. It comes together in a single saucepan with no fancy equipment required, just a wooden spoon and a little patience as the figs slowly break down into something magical. The apple cider vinegar does double duty here, brightening the sweetness of the honey and helping the jam reach that glossy, thick consistency without any added pectin. You can dial in the texture yourself — leave it a little rustic and chunky or mash it smooth, depending on how you plan to use it. Because every ingredient in this recipe is straightforward and whole, there's no need to scrutinize labels or worry about hidden nut-based additives sneaking into your jar. Let it cool, tuck it into a glass jar, and watch it disappear faster than you expected.
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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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