Low Iodine Spiced Fig Jam
Fresh figs are one of those genuinely special ingredients, and cooking them down with warm spices turns them into something you'll want to put on absolutely everything. The combination of Ceylon cinnamon and ground ginger gives this jam a gentle, aromatic heat that plays beautifully against the natural sweetness of the figs and honey. For anyone navigating a low-iodine approach, store-bought jams and preserves can be a minefield of additives and iodized salt — this recipe sidesteps all of that by using fine sea salt and clean, whole ingredients you can verify yourself. The lemon juice and zest brighten the whole thing up and help the jam set naturally without any commercial pectin. You control the texture too, mashing the figs as much or as little as you like for a silky spread or a rustic, chunky preserve. Spoon it over unsalted toast, swirl it into oatmeal, or use it as a glaze — the possibilities are genuinely hard to stop thinking about once you've had a taste.
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
Chef's tipFine sea salt and table salt measure the same - no conversion needed. - 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!