Nutmeg Free Fig & Apple Cider Vinegar Jam
Fig jam has a way of making everything it touches feel a little more special — whether that's a cheese board, a slice of toast, or a roasted pork tenderloin. This version gets its depth from apple cider vinegar, which adds a gentle tang that balances the natural sweetness of the figs and honey beautifully. Ground Ceylon cinnamon and ginger bring warmth without overwhelming the fruit, and the whole thing comes together in a single saucepan in under half an hour. Many store-bought fruit preserves and spiced jams sneak in warm-spice blends that can include unwanted additions, so making your own gives you full control over every ingredient. The technique here is straightforward — just stir, simmer, and mash to your preferred texture, then let the jam thicken as it cools. Fresh or dried figs both work, which means this is a recipe you can pull off year-round regardless of what's at the market. A spoonful over creamy brie or stirred into a yogurt bowl is honestly hard to beat.
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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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