Fig Jam Recipe

Indulge in the rich flavors of homemade Sweet & Savory Fig Jam with this easy recipe! Perfectly blending fresh figs with hints of honey, lemon, and spices, this jam is a versatile delight for your pantry. Enjoy it on toast, with cheese, or as a glaze for meats. Packed with nutrients and the essence of seasonal fruits, this fig jam will elevate any meal. Get ready to savor the deliciousness of figs all year round!

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Ingredients

2 lbs fresh figs, trimmed and chopped

1 cup granulated sugar

1/4 cup fresh lemon juice

1/4 cup honey

1/2 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon sea salt

1 tablespoon finely grated lemon zest

Instructions

Prepare the Figs: Start by rinsing the fresh figs under cold water. Remove the stems and chop them into small pieces, placing them into a large mixing bowl.

Combine Ingredients: In a separate bowl, add the chopped figs, sugar, honey, lemon juice, vanilla extract, ground cinnamon, sea salt, and lemon zest. Mix well to ensure the sugar is evenly distributed.

Macerate: Allow the mixture to sit for about 30 minutes. This helps the figs release their juices, creating a syrupy consistency.

Cook the Jam: Transfer the fig mixture into a large saucepan. Cook over medium heat while stirring occasionally, until it begins to bubble. Reduce the heat and let it simmer gently for about 40-50 minutes. Stir regularly to prevent it from sticking to the bottom. The jam is ready when it thickens and holds its shape on a spoon.

Test for Doneness: To check if the jam is ready, place a small spoonful on a cold plate, let it sit for a minute, then run your finger through it. If it holds its shape and does not run back together, it's done.

Blend (Optional): For a smoother texture, you can use a hand blender to puree the jam to your desired consistency. Be cautious as the mixture will be hot!

Jar the Jam: Pour the hot fig jam into sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean cloth to ensure a proper seal.

Seal and Store: If using canning jars, process them in a hot water bath for 10 minutes to ensure they are sealed properly. Let them cool at room temperature for 24 hours, then store in a cool, dark place for up to a year.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | About 4 cups