Turmeric Free Spiced Fig Jam
Fresh figs cooked down with honey, bright lemon, and warming spices make for a deeply fragrant jam that feels both rustic and a little luxurious. The combination of Ceylon cinnamon and ginger gives it a gentle, complex heat without any harsh bite, and the natural sweetness of ripe figs means you only need a modest amount of honey to round everything out. Many spiced jams and preserves lean on turmeric for color or an earthy depth, but this recipe skips it entirely — relying instead on ingredients that deliver real warmth and brightness without that particular spice. The slow simmer is where the magic happens, coaxing the figs into a glossy, thick spread that clings beautifully to toast, cheese boards, or a warm biscuit. A potato masher lets you dial in the texture exactly how you like it, whether that's silky smooth or satisfyingly chunky. Once it's jarred and cooled, you've got a homemade condiment that tastes far more impressive 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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