Fig Jam

Fig Jam

Fig jam is a delicious and naturally sweet spread that captures the rich, earthy flavor of ripe figs. It’s perfect for spreading on toast, pairing with cheeses, or using as a glaze for roasted meats.

Figs are naturally high in sugar and pectin, which means this jam requires fewer added ingredients than most other jams.

This simple recipe will guide you through the steps to make your own fig jam at home.

Ingredients:

• 2 pounds (900g) fresh figs (about 15-20 figs)
• 1½ cups (300g) granulated sugar
• ¼ cup (60ml) fresh lemon juice
• Zest of 1 lemon (optional, for added flavor)
• 1 teaspoon vanilla extract (optional, for added depth)
• ¼ teaspoon ground cinnamon (optional)

Equipment:

• Large pot or Dutch oven
• Paring knife
• Potato masher or wooden spoon
• Sterilized jars with lids for storage
• Wooden spoon
• Ladle
• Clean cloth for wiping jar rims

Step 1: Prepare the Figs

Begin by washing the fresh figs thoroughly to remove any dirt or debris. Once clean, cut off the stems and dice the figs into small pieces. You can leave the skin on since it softens during cooking and adds texture to the jam. If you prefer a smoother jam, you can peel the figs, but this is optional as the skin is edible and provides extra fiber and flavor.

Step 2: Macerate the Figs

Place the diced figs in a large bowl and add the sugar. Toss the figs and sugar together until the fruit is evenly coated. Let the mixture sit for about 30 minutes to an hour. This process, known as maceration, helps the sugar dissolve and draws out the natural juices from the figs, which will form the base of the jam.

Step 3: Cook the Jam

After the figs have macerated and released their juices, transfer the fig-sugar mixture to a large pot or Dutch oven. Add the lemon juice and lemon zest to the pot. The acidity from the lemon juice helps balance the sweetness of the figs and aids in the thickening process by activating the natural pectin in the fruit.

Place the pot over medium heat and bring the mixture to a boil, stirring occasionally to ensure the sugar doesn’t burn. Once it reaches a boil, reduce the heat to medium-low and let the jam simmer. Stir the jam frequently to prevent it from sticking to the bottom of the pot. Allow the mixture to simmer for 30–40 minutes, or until the figs have softened and the jam has thickened.

Step 4: Check for Doneness

To check if your fig jam is ready, use the plate test: place a small plate in the freezer before you start cooking the jam. When you think the jam has thickened, spoon a small amount onto the chilled plate and let it sit for a minute. If the jam wrinkles when you push it with your finger, it’s done. If it’s still runny, cook for a few more minutes and test again.

Step 5: Add Flavorings (Optional)

For added depth of flavor, stir in the vanilla extract and ground cinnamon during the final few minutes of cooking. The vanilla adds a sweet, aromatic note, while the cinnamon brings a warm spice that complements the richness of the figs.

Step 6: Sterilize and Fill Jars

While the jam is cooking, sterilize your jars and lids by boiling them in water for 10 minutes. Once the jam is done, remove it from the heat and allow it to cool slightly. Use a ladle to spoon the hot fig jam into the sterilized jars, leaving about ¼ inch of space at the top. Wipe the rims of the jars with a clean cloth to ensure a proper seal.

Step 7: Seal and Store

Seal the jars tightly and let them cool to room temperature. If you plan to store the jam for an extended period, process the filled jars in a boiling water bath for 10 minutes to ensure a vacuum seal. Once sealed, the fig jam can be stored in a cool, dark place for up to a year. After opening, keep the jam refrigerated and consume it within a few weeks.

Serving Suggestions

Fig jam is incredibly versatile. Spread it on toast, use it as a topping for yogurt, or pair it with soft cheeses like brie or goat cheese. You can even use it as a glaze for roasted meats or as a filling for baked goods.

Enjoy this homemade fig jam, bursting with natural sweetness and deep flavor!

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