Turmeric Free Fig & Apple Cider Vinegar Jam
Rich, jammy figs slow-cooked with honey and a splash of apple cider vinegar — this is the kind of small-batch preserve that makes everything it touches taste more interesting. The apple cider vinegar adds a gentle brightness that balances the natural sweetness of the figs without overpowering them, while Ceylon cinnamon and ground ginger bring warmth and depth. Every ingredient here is straightforward and easy to verify, which matters when you're navigating a spice sensitivity and want to avoid the hidden blends that often sneak unwanted ingredients into store-bought jams. The method is simple: one saucepan, a good stir, and about 25 minutes of patient cooking until the mixture thickens into something glossy and spreadable. A squeeze of lemon at the end lifts the whole thing beautifully. Spoon it over toast, swirl it into yogurt, or pair it with a sharp cheese board — it's endlessly versatile and keeps well in a sealed jar once cooled.
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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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