Discover how easy it is to make a delicious Fig Jam that you will enjoy in more ways than you can imagine!
I noticed figs were on sale at the grocery store recently, so I bought a few different types and figured I’d get home and decide what to do with them. Of course, some went straight into my mouth, as I love fresh figs, especially with nuts and cheese. That’s my kind of charcuterie board. However, since I took advantage of the sale, I decided to try my hand at this fig jam recipe. I’ve never made it before, especially since I’m not into canning. And, while you can bottle it into sealed jars, you don’t have to. The sugar and lemon juice help preserve the jam’s deliciously sweet flavor in the refrigerator for up to two months.
My love affair with figs dates back to my childhood, when Fig Newtons were my favorite cookie. Of course, that’s the only way I ever ate figs back then. It wasn’t until I was grown and on my own that I discovered the many ways to enjoy this decadent fruit.
Now, here’s a secret tip for you: let the liquid cook down until almost all of it is absorbed by the figs and they are very tender. Then let them cool, then pulse them in a blender. You now have a delicious filling to make your own Fig Newtons or other pastries.
So many figs, so many jams!
I’ll never forget the first time I bought fresh figs at the grocery store. They were in season, and there were so many varieties. I felt lost in a sea of figs. There was only one thing to do—buy a container of each and try them all. Luckily, the store only carried four varieties, which is a drop in the bucket of the 23 types I discovered online. So, there I sat on my couch with a bowl of assorted figs, and here’s what I found:
- Adriatic Figs: Ranging from pale yellow to pale green, Adriatic figs are typically medium in size, with thin skin. They have bright pink or red speckled interiors and are bursting with sweetness. These figs are ideal on their own, with yogurt or ice cream, or made into a paste to use in pastries, such as cookie fillings.
- Black Mission Figs: About the same size as Adriatic figs, this variety is thin-skinned and dark purple. The dark, dense reddish flesh is both creamy and chewy and is my favorite variety to eat raw. I’ve stuffed them with cheese and nuts, used them in all sorts of baking, salads, meat dishes, and grain bowls, and yes, made a delicious jam.
- Brown Turkey Figs: Also medium in size, these figs actually come in different varieties, so their color and appearance may vary. They are typically in the dark brown to purple shade. Their flesh is not as bright as some other varieties, and their flavor is slightly milder and a bit nuttier than that of other types. They can be enjoyed in the same ways as other figs.
- Tiger Stripe Figs: These slightly smaller, teardrop-shaped figs are pale yellow with green stripes and have yellowish-white flesh with crimson pulp. Their flavor is more of a berry-citrus combination, and they are ideal when eaten raw. They can also be used for jams, charcuterie boards, as pizza toppings, or, if you really want to be decadent, dip them in chocolate.
How do I store leftovers?
After making this fig jam recipe, allow it to cool to room temperature, then seal the jars and refrigerate. You can also let the jam cool for 15 to 20 minutes, then use an immersion blender to reach your desired consistency before spooning it into jars. The jam will stay fresh in the refrigerator for up to 2 months.
Serving suggestions
Once you prepare this fig jam recipe, you will find so many interesting ways to use it. Spread it on Vegan Avocado Toast, add it to a charcuterie board with Gluten-Free Crackers (Vegan) and a Cheese Ball, or use it as a topping for French Toast Waffles. Add it to a Jalapeño Popper Grilled Cheese sandwich for an ultimate taste treat. Or, serve a bowl with this Southern Biscuit Recipe and enjoy.
Fig Jam Recipe
Ingredients
- 2 pounds fresh figs quartered (stems removed)
- 1 cup granulated sugar
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract optional
- 3 tablespoons water
- 1 pinch kosher salt
Instructions
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Place the cut figs in a medium saucepan. Add the granulated sugar, lemon juice, and vanilla extract. Let sit for about 10 minutes so the figs release their juices.
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Set the saucepan on medium heat. Stir frequently until the sugar dissolves, then add the water. Bring to a gentle simmer and cook for 20-30 minutes, stirring occasionally until the jam thickens and the figs become soft.
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Stir in a pinch of salt. Remove the pan from heat. Spoon the warm jam into sterilized jars. Let cool to room temperature before sealing and refrigerating.
Nutrition
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