Capsaicin Free Spiced Fig Jam
Fresh figs are one of those ingredients that feel almost luxurious, and cooking them down with honey, lemon, and warm spices turns them into something truly special. The combination of Ceylon cinnamon and ground ginger gives this jam a gentle, aromatic depth without any heat — which is exactly the point. So many spiced preserves and chutneys sneak in chili flakes or cayenne, making them off-limits for anyone who needs to avoid capsaicin, but every single ingredient here is naturally free of it. You control the texture too, mashing the figs to a silky smooth spread or leaving it a little rustic and chunky depending on your mood. The lemon juice and zest brighten everything up and help the jam set beautifully without any added pectin. Spread it on toast, swirl it into yogurt, pair it with a soft cheese board, or spoon it over oatmeal — this jar pulls serious weight in the kitchen. It stores in the fridge and is the kind of thing you'll find yourself reaching for all week long.
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Learn more →Ingredients
16 servings
- 1 ½ lb fresh figs, stems removed, roughly chopped
- 3 tbsp honey
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- ¼ tsp ground ceylon cinnamon
- ¼ tsp ground ginger
- ¼ tsp fine sea salt
- 2 tbsp water
Instructions
- 1
Combine the chopped figs, honey, lemon juice, lemon zest, Ceylon cinnamon, ginger, salt, and water in a medium saucepan over medium heat. Stir to coat the figs evenly.
- 2
Bring the mixture to a gentle boil, stirring occasionally, until the figs begin to release their juices and soften, about 5 minutes.
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