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A luscious fig jam so you can enjoy figs throughout the year. You can leave out the vanilla if you prefer a simple fig flavour.
216 people made this
- 1kg figs, washed and diced
- 700g caster sugar
- 2 lemons, juice only
- 1 vanilla bean, halved
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Mix all the ingredients in a large pot and marinate overnight.
- The next day, bring the pot to the boil, then decrease the heat to low and cook for 40 minutes. Remove the vanilla bean, scrape the seeds and add them back to jam. Mix well.
- Fill sterilised jars (previously boiled in hot water), wipe the edges of the jars and close tightly.
How to sterilise jars
Learn how to sterilise jars two ways with our handy step-by-step guide and video.
Reviews & ratingsAverage global rating:(2)
The Best Homemade Fig Jam Recipe
Do you love fresh figs? I’m obsessed with this homemade fig jam recipe! This simple fig jam is the easiest to whip up and you’ll be spreading it on everything! Read on for my easy process of how to make fig jam, tips for making fig jam head, and all the best fig jam uses.
Homemade fig jam goes with so many things. It doesn’t hurt that my kids and husband adore this stuff, either. Making food with wholesome ingredients that the entire family will eat brings a smile to my face, and I am sure it will yours, too.
How to Make Orange Fig Jam
I wish I did like figs, because they’re insanely good for you, but I just don’t I can’t lie. However, a few years ago, I was practically force fed an appetizer by a French foodie friend, that had fig jam on top–and well–I loved it! It didn’t taste like figs to me, and the funny thing is that my mother, who ADORES fresh figs, doesn’t like fig jam! She thinks it’s sacrilegious to even think about making fig jam.
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Well, I had to disappoint her (again), because at our last Food Bloggers of Los Angeles (FBLA) meeting, the lovely Karla Stockli from the California Fig Advisory Board, Fresh Fig Growers Association and Fig Institute joined us, and brought us all flats of fresh figs (how’s that for alliteration?) At first, I wasn’t going to take one, but then I realized that I could make fig jam.
When I got home, I set out to find a recipe online and came across a Drunken Fig Jam recipe from Bon Appétit, and decided I’d make an orange version of it by replacing the brandy with Grand Marnier. I also swapped half of the lemon zest for orange. As I already commented, I like orange fig jam on top of brie and crackers , but you can use it anyway you like to use any other jam. Put it on bread or toast, in yogurt, with scones, etc. I hope you enjoy my recipe!
(Thank you, Karla! We’ll enjoy those figs well into winter now!)
How to Make Fig Jam
Ripe, plump figs are quite possibly the world's most succulent fruit, with a naturally honey-like sweetness. Cooked down, they make a marvelous jam that intensifies that sweetness. In fact, fig jam is so easy, figs practically jam themselves. When the trees are giving their all, grab them at their peak and get jamming.
Start with about 5 pounds of fresh figs. Brown Turkey and Black Mission figs work best for this recipe, but any fig will do. Chop the figs coarsely, and add them to a large non-reactive saucepan, like enamel or stainless steel. Do not use aluminum. Add 6 cups of granulated white sugar, then toss to combine. Cover and let stand, refrigerated, for at least a few hours or overnight. The figs will naturally release some of their juices.
Place the pot on the stove and place on medium-low heat. Bring the figs to a boil slowly, stirring frequently to dissolve the sugar and prevent scorching on the bottom. Raise the heat and cook briskly until the jam thickens and cascades from a spatula in sheets. Add 1/4 cup bottled lemon juice. At this point, if desired, add 1/2 teaspoon vanilla extract. Stir to combine, and cook another minute longer.
Ladle the jam into hot sterilized jars. At this point the jam can be left to cool, then covered and stored in the refrigerator for up to one month. It can also be canned using the standard water-bath canning method.
Process your jars for 10 minutes in boiling water at sea level. Remove the jars, and allow them to cool. Leave the jars undisturbed for 12 hours. Remove the rings, label the jars and store them in a cool, dark place for up to one year.
This fig recipe is unlike other jam recipes in that it does not use any refined sugar and uses about half of the amount of sugar that is normally recommended.
So yes, it is quite a bit healthier than any store bought jam, jelly, or preserve you would normally buy..
- Figs &ndash Read below to learn more about the best types to use.
- Water &ndash The water will help thin it out a bit and give it a great consistency.
- Coconut Sugar &ndash Trust me, you won&rsquot be able to taste the coconut one bit and it&rsquos a great unrefined sugar to use!
- Honey &ndash Feel free to substitute with maple syrup if you happen to be vegan.
- Lemon Juice &ndash Not only does the acidity help prolong the shelf life, but it also cuts the sweetness just a touch.
- Salt &ndash It doesn&rsquot take much, but a pinch of salt with accentuate and complement nicely.
Preserved Figs in Syrup
- 6 cups fresh figs
- 1 lemon
- 1 1/2 cups water
- 6 cups sugar
- 2 cinnamon sticks
Cut lemon into very thin slices and remove seeds.
Combine water, sugar and cinnamon in a large saucepan and bring to a boil.
Reduce heat to low and add figs and lemon slices.
Cover and cook 45 minutes.
Transfer figs, lemon slices and syrup into sterilized canning jars, leaving 1/4" head space.
Fig Jam Four Ways
There is something comfortably familiar about fig jam. It’s hard for me to place, because I don’t remember eating any fig jam when I was a kid in fact, my only exposure to figs was the unpleasant fig newtons my dad used to eat. Yet something about it tastes like I’ve been eating it my whole life. The only thing I could come up with was it tastes remotely like a Serviceberry, an obscure sort of berry that grew in our backyard. But we didn’t exactly go around gobbling up the sweet blue berries, in fact most of the time we just ignored them.
I just spent the entire weekend making jam. Three days, 15 dozen figs, two trips to the grocery store (I’m not going to have enough jars for all this!), and a boat load of sugar later… I’ve added 36 more jars to our stash. I was determined not to waste a single fig. I wanted to highlight the subtleties in the different varieties (emphasis on subtleties, they are very similar and it is hard to taste much of a difference between them). So I made five batches of jam, one with each variety. Call it single origin jam if you will.
The first was just plain jam. No spices, no flavorings just pure fig. The green Calimyrna figs to be precise (though, they could very well be the Sierra, which I may have confused in the process). I then decided that my second batch, the smaller seeded Kadota variety, needed a dash of honey in place of some of the sugar. And a dash would have been a lovely accent to the fig. Unfortunately, I think the 1/2 cup of dark wildflower honey I carelessly added was a bit much. The honey all but overpowered the delicate flavor of the figs. Oops. It’s not bad or inedible, it just tastes like honey rather than fig. Oh well, I guess 3 out of 4 ain’t bad.
The third batch may just be my favorite. For this richly colored jam, I infused the sweet Brown Turkey figs with a rich and fruity balsamic vinegar. And learning from my mistake with the honey, I added just a little vinegar at a time until it was just right. Heavenly.
Last batch. I was really very tired at this point (jam making requires an incredible amount of stamina), but I was ready to kick it up a notch. Bring on the booze. Grand Marnier, to be precise. Another winner.
(And I realize that’s only 4 – the Black Mission figs were preserved whole in a sweet orange syrup. Will post this recipe, and the lovely fig jelly I made from the leftover syrup, shortly).
I’m ready for a break from all this jam. Unless I somehow come upon another stash of free fruit (which I would never turn down), I don’t plan on making any more jam in the near future. Whether this actually happens or not, we will just have to wait and see. I keep this up and I may have to seek out the local Canners Anonymous group. It’s that bad (or good, depending on how you look at it).
Want to win your own fig sampler? A super prize pack of nearly 15 dozen fresh California figs could be yours! Enter now for your chance to win!
Fresh Fig Jam Recipe with Secrets
I have three fig trees growing in my garden. That wouldn’t seem like a strange thing unless you saw how small my garden is! There is no room for three figs but Oh, how I love fresh figs! This recipe for fresh fig jam comes to us from the book Preservation Society Home Preserves: 100 Modern Recipes. Today, author Camilla Wynne joins us to share this recipe from her modern canning recipe book, with a few secrets!
Fig Jam with Secrets
I first invented this jam back in 2006. Truth be told, I can’t remember what the “secrets” were back then, but the new ones are perfect. Of course I enjoy the coyness of the name, but what’s really cool about it is that the secret ingredients — orange, vanilla bean, cinnamon and Amaro Nonino (an Italian bitter) — seamlessly enhance the taste of the figs. It’s like you don’t even know they’re there — the figs just taste, well, better. Figgier, even! My assistant, Ariane, says this jam looks like a starry night sky, which is perfectly, poetically apt, and just one more reason to make it as soon as possible.
- 3.3 lbs fresh black figs (about 25 large) 1.5 kg
- 31⁄4 cups + 2 tbsp granulated sugar 675 g
- Grated zest and juice of 1 orange
- 1⁄2 cup bottled lemon juice 125 mL
- 1 vanilla bean, split and scraped
- 1 x 1-inch (2.5 cm) piece cinnamon stick (preferably Ceylon)
- 1⁄4 cup Amaro Nonino liqueur 60 mL
- Remove the stems and coarsely chop the figs. You should have about 71⁄2 cups (1.875 L).
- In a large pot or preserving pan, combine the figs, sugar, orange zest and juice, lemon juice and vanilla bean. Crumble in Ceylon cinnamon or, if using cassia cinnamon, just throw in the stick. Cover and let stand to macerate for anywhere from 30 minutes to overnight (or refrigerate in an airtight container for up to 1 week).
- In the meantime, prepare the jars and lids.
- Bring the fig mixture to a boil over medium-high heat, stirring often. Boil hard, stirring often, until the setting point is reached (see page 17). Remove from heat and let rest for 5 minutes, stirring occasionally. Remove the vanilla bean (see tip, page 20) and cassia cinnamon (if using).
- Ladle jam into the hot jars to within 1⁄4 inch (0.5 cm) of the rim. Remove any air bubbles and wipe rims. Place the lids on the jars and screw the bands on until fingertip-tight. Process in a boiling-water canner for 10 minutes.
Makes about six jars (8 oz/250 ml each).
Do not substitute freshly squeezed lemon juice in this recipe. While acidity varies from one lemon to another, bottled lemon juice has a constant pH and will ensure a safe pH level for these figs, which are a low-acid fruit.
If you can find Ceylon cinnamon, splurge on it. Most cinnamon sold in the grocery store is cassia cinnamon. Ceylon cinnamon is softer, almost crumbly, and I prefer its flavor. You can find it in quality spice stores or gourmet shops.
Grab a copy of Preservation Society Home Preserves: 100 Modern Recipes for more delectable preservation ideas.
Preservation Society is a very personal, very particular preserves company. Its founder, Camilla Wynne, creates recipes filled with imagination and heart. Besides the sumptuous jam, jelly and marmalade recipes, there are recipes for syrups, marinades, chutneys, conserves, as well as a dozen recipes that use the original preserve recipe.
Courtesy of Preservation Society Home Preserves by Camilla Wynne, 2015 © www.robertrose.ca Reprinted with permission. Available where books are sold.
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EASY FIG JAM
If you’ve never tried Fig Jam, you’re in for a lovely surprise. It’s not overly sweet and goes so well with both savory or dessert like recipes. It’s a staple on EVERY cheese board I make because it pairs perfectly with everything.
Figs are a soft, sweet fruit with a thin skin and contains many small seeds inside. There are more than 850 kinds fig trees and they grow in warmer climates. The fruit can be eaten when ripe or when dried.
Figs are technically not a fruit, they’re actually inverted flowers. Fig trees don’t flower like other fruit trees. Their flowers bloom inside the pear-shaped pod, which later matures into the fruit we know and love.
Funny thing about figs….they spoil VERY quickly so you have to eat them all within a couple days or find something interesting to make with them like a skillet roasted chicken….or Easy Fig Jam.
How To Make It
It’s incredibly easy to make with just a few simple ingredients and a bit of water. And you can stash it in the fridge for a few months….if it lasts that long.
Can You Make Jam Without Pectin
Some fruits are naturally high pectin fruit so they will come together nicely all on their own but strawberries and other fruit are lower in natural pectin so a bit of lemon juice (and the zest for some pop) will help them become the best jam ever without adding additional pectin.
How long does homemade jam last?
Your fig jam recipe will last up to two years if processed by canning in a hot water bath. Freezer jam will last up to 6 months if stored in an airtight container.
Once opened, your homemade jam will last up to two months in the refrigerator.
Easy Fig Jam takes about 30 minutes to make and is very similar in technique to my Easy Strawberry Jam. It makes an excellent companion to a variety of cheeses so if you have some canning skills…you may want to save some for your holiday soirees. If not, it’s amazing on these biscuits or slathered on some lightly toasted bread.
Easy…peasy. And if you’re looking for something another jam recipe you have to try THIS Orange Marmalade!
But seriously…..all my jam recipes are amazing so you should DEFINITELY try this easy Tomato Jam and THIS new Blueberry Jam is totally amaze-balls.
What To Use Fig Jam For
Fig Jam is great for spreading on crostini with goat cheese and chopped nuts or you can heat it until syrupy to use as a flavorful glaze for chicken. It’s also a great topping for baked brie! So versatile, there’s really no limit to what you can do with it.
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Homemade Fig Newtons
- 1 pint fresh or preserved figs or 12 ounces dried figs
- 1 1/2 cups flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 1 stick butter
- 1/3 cup sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons orange juice
Fresh figs: Remove stems and boil figs with a cinnamon stick and 2 cups of sugar in 1 cup of water for 45 minutes. Drain and cool.
Dried figs: In a bowl, pour boiling water over figs (stems removed) and let rest 10 minutes. Drain all but 2 tablespoons water and stir in 2 tablespoons corn syrup + ¼ teaspoon cinnamon.
Preserved figs: Drain syrup.
Puree figs in food processor until a thick paste forms (if too thick or thin to spread evenly, add a little water or flour until spreadable consistency is reached).
Combine flour, baking powder and salt together and set aside.
Cream butter and sugar in a mixing bowl.
Add egg, vanilla, orange juice and combined dry ingredients to bowl and mix until dough forms.
Roll dough out on a floured surface into a 8”x14” rectangle about ¼” thick.
Cut rectangle in half lengthwise.
Spread fig paste onto half of each rectangle, lengthwise.
Fold dough in half lengthwise to cover fig paste and pinch edges to seal.