Shellfish Free Spiced Fig Jam
Fresh figs, warm spice, and a drizzle 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 Tuesday. The Ceylon cinnamon and ground ginger give it a gentle, aromatic heat that plays beautifully against the natural sweetness of the figs, while fresh lemon juice and zest keep everything bright and balanced. You control the texture here, too: mash it smooth for an elegant spread or leave it chunky for something more rustic and satisfying. The whole process is straightforward — just chop, simmer, and stir — with no specialty equipment beyond a saucepan and a potato masher. Every single ingredient in this recipe is naturally free from shellfish and seafood derivatives, so there's no need to scrutinize labels or worry about hidden additives. Spoon it over toast, swirl it into yogurt, or pair it with a sharp cheese — this jar of jam is endlessly versatile and genuinely hard to stop eating.
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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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