Pescatarian Spiced Fig Jam
Fresh figs are one of those ingredients that feel almost too good to be true — naturally sweet, deeply fragrant, and absolutely stunning when cooked down into a glossy, spiced spread. This jam layers honey, bright lemon zest, warming Ceylon cinnamon, and a hint of ginger for a flavor that's complex without being fussy. The Ceylon cinnamon in particular is worth seeking out; its softer, more floral heat plays beautifully against the honeyed richness of the figs rather than overpowering them. You control the final texture by how aggressively you mash — leave it chunky for a rustic spread or go smooth for something more refined. The whole process is straightforward stovetop cooking with no pectin or special equipment required, just patience and a watchful eye toward the end as the jam thickens. Spoon it over yogurt, swirl it into oatmeal, pile it onto a cheese board, or use it as a glaze — it earns its place in the fridge fast. A small-batch recipe like this is a genuinely satisfying way to make something that tastes far more special than the effort involved.
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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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