This luscious fig jam recipe comes from a great preserving cookbook called 250 Home Preserving Favorites: From Jams and Jellies to Marmalades and Chutneys
, written by Yvonne Tremblay.
Yvonne developed this lovely fig jam (or fig preserves) as well as the variations that appear here below the recipe.
Regarding this recipe, Yvonne says: “The purple-brown skins turn the jam red after cooking. Place a dollop on top of old sharp Cheddar cheese on a cracker for a tasty treat.” Or goat cheese. Yum either way.
This delectable fig jam, or one of the amazingly tasty variations listed below, would make a wonderful Christmas or hostess gift.
Just cover the lid with a patch of pretty fabric and tie it around with some ribbon for a beautiful and delicious gift just about anyone would appreciate.
Variations on Fig Jam:
- Fig Honey Jam: Replace 3/4 cup (175 mL) of the sugar with an equal amount of liquid honey.
- Spiced Fig Jam: Add 1/4 tsp (1 mL) ground cardamom, or 1/2 tsp (2 mL) ground cinnamon and 1/4 tsp (1 mL) ground nutmeg, with the lemon juice.
- Fig Orange Jam: Replace 1 cup (250 mL) of the chopped figs with 1 tablespoon (15 mL) grated orange rind and 1 cup (250 mL) chopped peeled oranges.
- Fig Jam with Balsamic Vinegar: Replace the lemon juice with an equal amount of balsamic vinegar, or more to taste.
Fig Jam Recipe
Ingredients
- 2 pounds figs, dark, finely chopped fresh, stems removed, about 5 cups finished
- 1/2 cup water
- 1/4 cup lemon juice
- 3 1/2 cups granulated sugar
Instructions
- In a large, deep, heavy-bottomed pot, combine the figs and water. Bring to a boil over high heat. Reduce the heat and simmer, covered, stirring occasionally, for about 10 minutes or until softened. Use a potato masher to break up the skins.
- Stir in lemon juice. Add sugar in a steady stream, stirring constantly. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Reduce heat to medium-low and boil gently, uncovered, stirring often, for 10 to 12 minutes or until thickened. Test for setting point.
- Remove from the heat and skim off any foam.
- Ladle into sterilized jars to within 1/4 inch (0.5 cm) of the rim and wipe the rims clean. Apply prepared lids and rings. Tighten rings just until fingertip-tight.
- Process jars in a boiling water canner for 10 minutes. Transfer the jars to a towel-lined surface and let rest at room temperature until set.
- Check the seals. Refrigerate any unsealed jars for up to 3 weeks.
- Makes about four 8-ounce (250 mL) jars.
Notes
- You'll need about 2 lbs (1 kg) of figs (about 24 figs) for this recipe.
- If desired, chop figs in a food processor fitted with a metal blade by pulsing on and off. Do not purée.
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