Mustard Free Spiced Fig Jam
Fresh figs, warm spice, and a touch of honey come together in a jam that feels genuinely special — the kind of thing you'd find at a fancy farmers market but can absolutely make at home. Ceylon cinnamon and ground ginger give it a gentle, layered heat that plays beautifully against the natural sweetness of ripe figs, while fresh lemon juice and zest keep everything bright and balanced. Store-bought jams and condiments can be a minefield when you're avoiding mustard, since it hides in everything from chutneys to flavored spreads, but this recipe is built entirely from whole, straightforward ingredients with no surprises. You control every element from start to finish, which means you can spread it freely without second-guessing the label. The technique is simple — a slow simmer, a little mashing, and some patience in the final stretch — and the result is a thick, glossy jam that works on toast, cheese boards, roasted meats, or a spoon straight from the jar. Make a batch on the weekend and you'll be reaching for it all week long.
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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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