Eggless Spiced Fig Jam
Fresh figs are one of those ingredients that feel almost too good to be true — naturally sweet, deeply fragrant, and perfectly suited for slow cooking down into something truly special. This jam layers in warm Ceylon cinnamon and ground ginger alongside bright lemon juice and zest, so every spoonful has a gentle spice that keeps it from tasting one-dimensional. Honey does the sweetening here, letting the fruit stay front and center without any cloying sugar overload. The whole thing comes together in a single saucepan, and you get to choose your own texture — mash it smooth for a silky spread or leave it a little chunky for something more rustic and homemade-looking on the jar. Store-bought spiced jams often sneak in additives or preservatives you don't need, and making your own means you know exactly what went into it. Spread it on toast, swirl it into yogurt, or pair it with a sharp cheese board — this jam earns its place in the fridge fast.
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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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