Eosinophilic Esophagitis Friendly Spiced Fig Jam
Fresh figs, honey, lemon, and warm spice — that's the entire lineup here, and it produces a jam that tastes far more complex than its short ingredient list suggests. For anyone managing eosinophilic esophagitis, store-bought jams and preserves can be a minefield of hidden triggers, from pectin additives to mystery "natural flavors" that are anything but straightforward. This recipe keeps things clean and completely transparent, so you know exactly what's going into every spoonful. The Ceylon cinnamon and ground ginger add a gentle warmth without overwhelming the natural sweetness of the figs, while fresh lemon juice and zest brighten the whole thing beautifully. You control the texture too — mash it smooth for easy spreading or leave it a little chunky for something with more character. Spoon it over safe crackers, stir it into oatmeal, or use it as a condiment alongside a simple protein. Once you taste a jam made entirely on your own terms, it's hard to go back to guessing what's on the label.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!