![- 2 pounds fresh figs, stems removed and chopped - 2 cups granulated sugar - 1/4 cup lemon juice - 1 teaspoon vanilla extract - 1/4 teaspoon ground cinnamon - 1/4 teaspoon ground nutmeg You can use several options if you want to swap ingredients. - Alternative sweeteners: Use honey or maple syrup. Adjust amounts, since they are sweeter than sugar. - Non-citrus acid options: Try apple cider vinegar or white vinegar. These can help balance flavors. - Flavoring variations: Add spices like cardamom or ginger for a unique taste. You can also mix in other fruits, such as pears. This simple fig jam recipe relies on fresh, ripe figs. These ingredients work together to create a sweet and tangy spread perfect for toast or cheese. Feel free to explore substitutions to make it your own! For the complete process, check the Full Recipe. First, gather your figs, sugar, and lemon juice. I love using fresh figs for this recipe. They have a sweet taste that shines through. Chop the figs and put them in a large, non-reactive pot. Add the sugar and lemon juice to the pot. This combination is key to making a tasty jam. Next, let the mixture rest for about 30 minutes. This waiting time helps the figs release their juices. You will notice the mixture becoming syrupy. It’s a crucial step for a rich flavor. Now, place the pot over medium heat. Stir the mixture gently until the sugar dissolves. This process takes only a few minutes. Once the sugar is gone, raise the heat to medium-high. Bring the mixture to a boil, stirring often. This stirring stops the jam from sticking to the pot. After it starts to boil, reduce the heat to medium. Let it simmer for about 30 to 40 minutes. Keep stirring often. You want to watch as the jam thickens. It can take some time, but don’t rush it. To check if your jam is ready, use the spoon test. Take a spoonful of the jam and place it on a chilled plate. Run your finger through the jam. If it holds its shape, it’s done! If not, let it cook a little longer. If the jam is too thick, add a bit of water. Stir well and test again. You want a perfect spreadable jam. Once it’s just right, pour it into sterilized jars. Leave a little space at the top of each jar. Seal them tightly and let them cool. Your fig jam is ready to enjoy! - Choosing ripe figs: Select figs that are soft and fragrant. Ripe figs have a deep color and feel slightly tender. This ensures the best flavor and texture for your jam. - Ensuring proper sterilization of jars: Clean your jars well. You can boil them in water for ten minutes. This prevents bacteria from ruining your jam. - Overcooking the jam: Cooking too long makes the jam thick and sticky. Stir often and watch closely. It should be thick but still spreadable. - Not stirring enough: Stir your mixture often. This helps the sugar dissolve and prevents burning. A good stir keeps the jam smooth and prevents lumps. - Using fresh herbs: Try adding a sprig of rosemary or thyme while cooking. These herbs add a nice, fresh taste to your fig jam. Just remember to remove them before canning. - Infusing additional spices: You can boost flavor with spices like ginger or cloves. A pinch can add warmth and depth, making your jam unique and delightful. For the complete recipe, check out the [Full Recipe]. {{image_2}} You can easily change the taste of your fig jam. Try adding other fruits like apples or pears. These fruits mix well with figs and give a fresh flavor. You can also add spices such as cardamom or ginger. These spices add warmth and depth to the jam. Experimenting with these options can make your jam unique and delicious. If you want a low-sugar version, you can still make fig jam. Use less sugar than the recipe calls for. You can also try alternative sweeteners like honey or stevia. These sweeteners can give you a tasty jam without too much sugar. Just remember, using less sugar may change the texture a bit. Savory fig jam is a fun twist on the classic recipe. For this, you can add ingredients like balsamic vinegar and a pinch of salt. These flavors balance the sweetness. You might also try mixing in herbs like thyme or rosemary for added depth. This jam pairs well with meats and cheeses, making it a great addition to your next charcuterie board. Store your fig jam in a cool, dark place. A pantry or cupboard works well. Keep it away from heat or direct sunlight. Always use clean jars to avoid spoilage. When you fill jars, leave about 1/4 inch of headspace at the top. This space helps the jam expand when it cools and seals properly. Homemade fig jam lasts about one year when stored correctly. Once opened, keep it in the fridge. It’s good for about three weeks after opening. Fig jam is not just for toast. Use it in yogurt, on pancakes, or in desserts. It’s also great with cheese or in sauces for meats. For safe canning, use a water bath method. This method keeps bacteria out and seals jars tight. Use sterilized jars and lids to keep your jam fresh. A large pot, jar lifter, and funnel will help you can safely. Always check seals after cooling. A good seal means your jam is safe to store. You know fig jam is ready when it thickens. To test this, place a spoonful on a chilled plate. Run your finger through it; if it holds its shape, it’s done. The jam should coat the back of a spoon and not drip quickly. Cooking time is usually 30-40 minutes, but watch closely. Yes, you can use dried figs. However, they need more liquid. Soak them in warm water for about 30 minutes before using. This helps rehydrate them and brings back their flavor. The taste will be different, but it can still be tasty. Jam is made from crushed fruit and has a smooth texture. Preserves contain whole fruit pieces or larger chunks, giving them a chunkier feel. Both spread well, but if you like bits of fruit, go for preserves. If you prefer a smoother spread, stick with jam. Yes, you can freeze fig jam. Use airtight containers or freezer bags. Leave some space at the top for expansion. This helps keep the jam fresh. It can last up to a year in the freezer. Just thaw it in the fridge when you want to use it. Fig jam pairs well with many foods. Here are some ideas: - Cheese: Try it with brie or goat cheese for a sweet-salty treat. - Meats: Serve it with prosciutto or roasted meats for a savory twist. - Bread: Spread it on toasted bread or croissants for breakfast. - Desserts: Use it as a topping for vanilla ice cream or yogurt. For a full recipe, check out the ingredients and instructions above. Enjoy your fig jam! Making fig jam is straightforward and rewarding. You learned about the key ingredients, like fresh figs and sugar. I shared steps, from prep to cooking, to ensure your jam is perfect. Remember, using ripe figs and sterilizing jars is key. You can even explore different flavors or make it savory! Stay creative and enjoy the process. Your homemade fig jam can be delicious on so many dishes!](https://foodishtalk.com/wp-content/uploads/2025/07/c5644245-6b4b-48a8-b4a4-66fb60194bd5.webp)
Ingredients
Method
In a large, non-reactive pot, combine the chopped figs, sugar, and lemon juice. Let this mixture sit for about 30 minutes to allow the figs to release their juices.
Place the pot over medium heat and stir until the sugar is fully dissolved.
Increase the heat to medium-high and bring the mixture to a boil, stirring frequently to prevent sticking.
Once boiling, reduce the heat to medium and let it simmer, stirring often, for about 30-40 minutes or until the jam thickens to your desired consistency.
Stir in the vanilla extract, ground cinnamon, and nutmeg, cooking for an additional 5 minutes.
To test the consistency, place a spoonful of the jam on a chilled plate and run your finger through it; if it holds its shape, it’s ready to be jarred.
Pour the hot fig jam into sterilized jars, leaving about 1/4 inch of headspace at the top of each jar.
Seal the jars tightly and allow them to cool to room temperature before storing them in the refrigerator.
Prep Time: 30 minutes | Total Time: 1 hour 10 minutes | Servings: About 6 half-pint jars
- Presentation Tips: Serve the fig jam in a small glass jar with a rustic twine bow tied around the top. It pairs beautifully with toasted bread or cheese platters.