Tree Nut Free Fig & Apple Cider Vinegar Jam
Sweet, jammy, and warmly spiced, this fig spread hits every note you want from a homemade preserve — rich fruit flavor, a gentle tang from apple cider vinegar, and a cozy depth from Ceylon cinnamon and ginger. The whole thing comes together in a single saucepan with just a handful of pantry-friendly ingredients, no pectin or canning equipment required. For anyone navigating tree nut allergies, store-bought jams and spreads can be a quiet source of stress thanks to shared production lines and vague labeling — making this from scratch puts you fully in control. Fresh or dried figs both work here, so you can pull this off any time of year. A splash of lemon juice at the end brightens everything up and keeps the flavors lively. Spoon it over toast, swirl it into yogurt, or pair it with a sharp cheese board — it's the kind of versatile condiment that earns a permanent spot in your fridge.
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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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