Pork Free Fig & Apple Cider Vinegar Jam

Total time1 hr 10 min

Prep time10 min

Cook time30 min

4.8

(9)

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 fruity 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 effort involved. The apple cider vinegar does double duty here, adding a subtle tartness while helping the jam set to that perfect, spoonable consistency. Store-bought jams often sneak in unexpected additives or flavorings, so making your own means you know exactly what's in the jar. Whether you use fresh figs or the dried-and-soaked method, the result is a rich, deeply flavored jam that cools into something thick, luscious, and completely irresistible.

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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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