Fig jam is a traditional and versatile condiment that can elevate a variety of dishes, from toast and pastries to cheese boards and savory meats. It’s incredibly easy to make, requiring just a few simple ingredients and minimal effort, resulting in a luscious and flavorful spread!
If you’re a fan of fruit based conidments you should also try my strawberry puree recipe, or if you’re more of a savory person, you should try my tahini sauce or easy peanut sauce recipes.
Why you’ll love this recipe
- Rich and complex flavor. Fig jam offers a unique combination of sweet and slightly tart notes, creating a rich and complex flavor that is both satisfying and intriguing.
- Versatile and adaptable. Jam pairs well with a wide range of foods, including cheeses, bread, pastries, and even savory dishes like roasted meats or grilled vegetables, making it a super versatile condiment.
- Easy to make at home. With just a few simple ingredients and basic cooking techniques, you can easily make fig jam in your own kitchen, allowing you to enjoy its deliciousness whenever you desire.
- Preserving the taste of figs. Fig jam is a wonderful way to preserve the natural goodness of fresh figs, capturing their essence and extending their enjoyment beyond their limited seasonal availability.
Ingredients needed
- Fresh figs. The star ingredient and base of the jam, providing the natural sweetness and flavor.
- Granulated sugar. Acts as a sweetener to balance the tartness of the figs and helps in preserving the jam.
- Lemon juice. Adds acidity and brightness to the jam, enhancing the overall flavor and helping with the gel formation.
- Pectin (optional). Helps thicken the jam and achieve the desired consistency. It is commonly used in jam-making, but can be omitted if you prefer a looser texture.
- Water. Helps create a syrupy base for the figs to cook and soften in, aiding in the jam-making process.
How to make fig jam
Step 1 – Combine the ingredients. In a large saucepan, combine the quartered figs, sugar, lemon juice, and water. Stir well to ensure the sugar is evenly distributed.
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Step 2 – Simmer the jam. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Reduce the heat to low and let the figs simmer for about 45-60 minutes, or until the mixture thickens and reaches a jam-like consistency. Stir occasionally to prevent sticking.
Step 3 – Add the pectin (optional). If using pectin for a firmer consistency, sprinkle it over the simmering fig mixture and continue to cook for an additional 2-3 minutes, stirring constantly.
Step 4 – Puree the jam (optional). Remove the saucepan from the heat and let the fig jam cool for a few minutes. Use an immersion blender or a food processor to puree the jam until smooth, or leave it chunky if you prefer.
Step 5 – Transfer to jars. Transfer the fig jam to sterilized jars while still warm. Seal tightly with lids and allow them to cool at room temperature. Once cooled, store the jars in the refrigerator to prolong the shelf life of the jam. The fig jam is now ready to be enjoyed as a spread on bread, toast, pastries, or paired with cheese.
Tips to make the best recipe
- Choose ripe figs. Opt for ripe figs that are soft to the touch, as they will have a sweeter and more flavorful taste. Avoid using underripe figs.
- Adjust sugar and lemon juice. Taste the figs before cooking and adjust the amount of sugar and lemon juice based on their natural sweetness and tartness. You can add more sugar if the figs are tart or more lemon juice if they are overly sweet.
- Cook until desired consistency. Pay attention to the cooking time and consistency of the jam. Simmer the fig mixture until it thickens and reaches a jam-like consistency. Stir occasionally to prevent sticking. Be patient and allow the jam to cook down until it has a smooth texture and spreads easily.
- Sterilize jars for proper storage. Before transferring the jam to jars, make sure to properly sterilize them to prevent any potential contamination and extend the shelf life of the jam. Sterilize the jars and lids by boiling them in hot water or using a dishwasher sterilization cycle.
Storage instructions
To store: Ensure that the jam is properly sealed in clean, airtight jars while still warm. Allow the jars to cool to room temperature before transferring them to the refrigerator for storage. The jam can be kept in the refrigerator for several weeks to a few months.
Recommended tools
- Immersion/stick blender. The best tool for the job. Simply place the blades directly into the jam pot and blend until you have achieved the desired consistency.
- Blender. Works just as well, but you will have to transfer smaller portions of the jam to the blender at any given time.
- Food processor. No blender? A food processor works just the same.
Frequently asked questions
While fresh figs are commonly used for making fig jam, you can use dried figs. However, keep in mind that dried figs may require soaking in water before using them in the recipe.
Yes, you can reduce the amount of sugar in the recipe to suit your taste preferences or dietary needs. However, keep in mind that sugar not only adds sweetness but also acts as a preservative. Adjusting the sugar content may affect the shelf life and texture of the jam.
The jam should have a thick, spreadable consistency. To test if it’s ready, place a small amount of the hot jam on a chilled plate or spoon. Allow it to cool for a few seconds, then run your finger through it. If the jam holds its shape without running back together, it has reached the desired consistency.
While fresh figs are preferred, you can use frozen figs if fresh ones are not available. Thaw the frozen figs before using them in the recipe. Keep in mind that frozen figs may have a slightly softer texture and higher water content, which can affect the cooking time and consistency of the jam.
Fig Jam
Ingredients
- 1 kilogram fresh figs (2 lbs 3 oz) stemmed and quartered
- 2 cups sugar granulated
- 2 tablelspoons lemon juice
- 1/4 cup water
- 1 tablespoon pectin optional
Instructions
- In a large saucepan, combine the quartered figs, sugar, lemon juice, and water. Stir well to ensure the sugar is evenly distributed.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Reduce the heat to low and let the figs simmer for about 45-60 minutes, or until the mixture thickens and reaches a jam-like consistency. Stir occasionally to prevent sticking.
- If using pectin for a firmer consistency, sprinkle it over the simmering fig mixture and continue to cook for an additional 2-3 minutes, stirring constantly.
- Remove the saucepan from the heat and let the fig jam cool for a few minutes. Use an immersion blender or a food processor to puree the jam until smooth, or leave it chunky if you prefer.
- Transfer the fig jam to sterilized jars while still warm. Seal tightly with lids and allow them to cool at room temperature. Once cooled, store the jars in the refrigerator to prolong the shelf life of the jam. The fig jam is now ready to be enjoyed as a spread on bread, toast, pastries, or paired with cheese.
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