Vegetarian Fig & Apple Cider Vinegar Jam
Sweet, jammy, and layered with warm spice, this fig preserve is the kind of thing you'll want to spread on absolutely everything — toast, cheese boards, grain bowls, yogurt, you name it. Fresh figs break down beautifully with honey and a splash of apple cider vinegar, creating a balance of floral sweetness and gentle tang that store-bought jams rarely pull off. The Ceylon cinnamon and ground ginger add just enough warmth to make it feel special without overpowering the fruit. Because every ingredient here is plant-based and naturally sourced, there's no need to scrutinize labels or worry about hidden animal-derived additives like gelatin, which sometimes sneak into commercial preserves. The technique is straightforward — a single saucepan, a wooden spoon, and about 25 minutes of gentle stirring — and the result is a thick, glossy jam that sets up even more as it cools. A squeeze of lemon juice at the end brightens everything and keeps the flavors lively. Make a jar on the weekend and you'll find yourself reaching for it all week long.
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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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