Mushroom 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 everything — toast, cheese boards, roasted meats, you name it. Fresh or dried figs simmer down with honey, apple cider vinegar, Ceylon cinnamon, and ginger into a thick, glossy preserve that tastes far more complex than the short ingredient list suggests. The apple cider vinegar adds a gentle brightness that keeps the sweetness from feeling heavy, while the cinnamon and ginger give it a cozy, almost autumnal depth. Many store-bought jams and preserves sneak in unexpected additives, so making your own means you know exactly what's in the jar — and this one stays completely free of fungi in any form. The technique is straightforward: one saucepan, frequent stirring, and a simple spoon-drag test to know when it's ready. You can leave it slightly chunky for texture or mash it smooth depending on how you plan to use it. Once it cools, it thickens beautifully and keeps well in a sealed jar, ready whenever you need a little something special.
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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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