Pistachio 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's fruity without being cloying, with Ceylon cinnamon and ginger adding a gentle, aromatic depth. Store-bought jams and preserves can be a minefield when you're navigating nut-related concerns, since shared production lines are common and labels aren't always clear. Making it from scratch at home means you control every single ingredient that goes into the jar. The method is straightforward — just one saucepan, a good stir, and about 25 minutes of gentle cooking until the figs break down into a glossy, thick spread. A squeeze of lemon juice at the end brightens everything up and gives it that classic jammy finish. Let it cool, jar it up, 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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