Lactose Free Spiced Fig Jam
Fresh figs are one of those ingredients that feel almost luxurious, and cooking them down with warm spices turns them into something truly special. Ceylon cinnamon and ground ginger give this jam a gentle, aromatic heat that pairs beautifully with the natural sweetness of the figs and a drizzle of honey. A squeeze of fresh lemon juice and a little zest keep everything bright and balanced, so it never tips into cloying territory. The whole thing comes together in a single saucepan — no pectin, no dairy, no complicated steps — just real fruit and pantry spices doing all the work. Store-bought jams and preserves can be hit or miss when you're avoiding dairy derivatives hidden in unexpected places, so making your own is a genuinely satisfying solution. You control the texture too, whether you want a silky smooth spread or something a little more rustic and chunky. Slather it on toast, swirl it into oatmeal, or serve it alongside a charcuterie board — this jar 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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