Shellfish 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 or dried figs simmer down with honey, apple cider vinegar, Ceylon cinnamon, and ginger into a thick, glossy preserve that tastes far more complex than the short ingredient list suggests. The apple cider vinegar adds a gentle brightness that keeps the sweetness from going cloying, while the cinnamon and ginger give it a cozy, almost autumnal depth. There's no pectin, no refined sugar, and no mystery additives — just real ingredients cooked low and slow until they reach that perfect jammy consistency. You can leave it a little rustic and chunky or mash it completely smooth depending on your mood. It cools right in the jar and thickens up beautifully, so what you see in the pan is just the beginning. Whether you're spooning it over brie or stirring it into a vinaigrette, this is one of those small-batch staples worth keeping in the fridge at all times.
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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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