Nutmeg Free Spiced Fig Jam
Fresh figs, warm spice, and a drizzle of honey come together in a deeply fragrant jam that feels like something you'd find at a high-end farmers market — except you made it yourself. The combination of Ceylon cinnamon and ground ginger gives it a gentle, layered heat that's bright and aromatic without being overpowering, and the lemon juice and zest keep everything tasting fresh and alive. Many spiced jams and preserves lean on nutmeg as a background note, but this recipe proves you don't need it — the ginger and cinnamon carry the whole show beautifully on their own. You control the texture here, too: mash the figs down completely for a silky, spreadable consistency, or leave it a little chunky for something more rustic and interesting. The slow simmer does the real work, coaxing out the figs' natural sweetness and building a thick, glossy jam that clings perfectly to toast, cheese boards, or a warm biscuit. Once you've made a batch and watched it set up in the jar, store-bought fruit spreads are going to feel like a serious downgrade.
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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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