Peanut 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. Fresh figs break down beautifully with honey and apple cider vinegar into a glossy, thick preserve that balances natural sweetness with just enough brightness. Ceylon cinnamon and ground ginger give it a gentle, aromatic depth that makes it feel far more special than the average store-bought jar. The whole thing comes together in a single saucepan with no fancy equipment, just a wooden spoon and a little patience. Store-bought jams can be a minefield of shared facilities and ambiguous labeling, so making your own means you know exactly what's in every spoonful. You control the texture too — leave it a little rustic and chunky or mash it smooth depending on your mood. Once it cools in the jar, it thickens into a gorgeous, spreadable preserve that's as at home on a charcuterie board as it is on a lazy weekend breakfast plate.
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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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