Hazelnut Free Spiced Fig Jam
Fresh figs, warm spice, and a drizzle of honey come together in a jam that tastes like it belongs on a charcuterie board at a very fancy dinner — except you made it yourself, on a weeknight. The Ceylon cinnamon and ground ginger give it a gentle, layered heat that sets this spread apart from anything you'd find in a grocery store jar. For anyone navigating tree nut allergies or sensitivities, store-bought jams and preserves can be a minefield of shared-facility warnings, but this one is made entirely from whole, straightforward ingredients with nothing to second-guess. You control the texture too — mash it smooth for an elegant toast topping or leave it chunky for a more rustic, fruit-forward bite. The lemon juice and zest brighten everything up and help the jam set naturally without any added pectin. Spoon it over soft cheese, swirl it into yogurt, or tuck it alongside roasted meats — it's the kind of versatile condiment that quietly becomes a staple in your fridge.
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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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