Walnut Free Spiced Fig Jam
Fresh figs cooked down with honey, bright lemon, and warming Ceylon cinnamon make for a jam that tastes genuinely special — the kind of thing you'll want to spread on everything from morning toast to a cheese board. Ground ginger adds a subtle heat that keeps each bite interesting without overpowering the natural sweetness of the fruit. Many store-bought jams and preserves are produced in facilities that handle tree nuts, so making your own is a smart way to stay in control of exactly what goes into the jar. This recipe keeps things beautifully simple — just fresh figs, pantry spices, and a little patience at the stove. The technique of mashing the figs mid-cook lets you dial in your preferred texture, whether you want a silky, spreadable preserve or something with a bit more rustic body. Watching for that clean line when you drag a spoon through the pot is the only real trick here, and once you nail it, the result is a deeply fragrant jam that tastes like it came from a specialty shop.
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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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