Pescatarian Fig & Apple Cider Vinegar Jam
Sweet, jammy, and layered with warm spice, this fig preserve is the kind of thing you'll want to spread on absolutely everything — toast, cheese boards, roasted vegetables, you name it. Fresh or dried figs simmer down with honey, apple cider vinegar, Ceylon cinnamon, and ginger into a thick, glossy jam that hits every note: fruity, tangy, earthy, and just a little complex. The apple cider vinegar does double duty here, brightening the deep sweetness of the figs while also acting as a natural preservative. Ceylon cinnamon is a deliberate choice over the more common cassia variety — it's softer and more floral, which lets the fig flavor stay front and center. A squeeze of lemon juice at the end is optional but adds a clean, fresh finish that really makes the whole thing pop. The whole process takes under half an hour of active cooking, and the jam thickens beautifully as it cools, so don't panic if it looks a little loose in the pan. Store it in a glass jar and you've got a versatile, all-natural condiment that works just as hard at breakfast as it does on a dinner party charcuterie spread.
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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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