Pecan Free Spiced Fig Jam
Fresh figs, warm spice, and a touch 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 plays beautifully against the natural sweetness of the figs, while lemon juice and zest keep everything bright and balanced. You control the texture here, too: go fully mashed for a silky, spreadable consistency, or leave it chunky if you want something with a little more personality. Store-bought fig preserves often sneak in unexpected add-ins, so making your own means you know exactly what's in the jar. The method is straightforward — just combine, boil, mash, and simmer until it thickens — though you'll want to stay close during those last few minutes to avoid any scorching. Spoon it over soft cheese, swirl it into yogurt, or use it as a glaze for roasted meats. Once you taste how good homemade fig jam can be, the jarred stuff is going to have a hard time competing.
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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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