Fig Jam | Homemade Fig Jam | The Best Homemade Fig Jam | Fig Jam Recipe Easy | Fig Jam Easy Recipe | Old Fashioned Fig Jam Recipe | Fig Jam Recipe | Easy Recipe of Fig Jam |

 

Fig Jam | Homemade Fig Jam | The Best Homemade Fig Jam | Fig Jam Recipe Easy | Fig Jam Easy Recipe | Old Fashioned Fig Jam Recipe | Fig Jam Recipe | Easy Recipe of Fig Jam | Here's the best recipe of fig jam at home: 

Ingredients

4 cups fresh figs, stems removed and coarsely chopped (approx. 2 lbs)

1.5 cups granulated sugar

3 tablespoons fresh lemon juice

1 teaspoon lemon zest

1/4 cup water

1/2 teaspoon vanilla extract (optional)

1 sprig of fresh rosemary or thyme (optional)

Homemade Fig Jam Recipe

Instructions

Prepare the figs. Wash the figs, remove the stems, and chop them coarsely. There is no need to peel them—the skin softens completely during cooking and adds body to the jam.

Combine ingredients. Place the figs, sugar, lemon juice, lemon zest, and water into a large, heavy-bottomed saucepan. Stir to combine.

Macerate (Optional but Recommended). Before cooking, let the mixture sit for 30 minutes to 1 hour to allow the figs to release their juices.

Cook over medium heat. Bring the mixture to a boil, stirring continuously until the sugar has dissolved. If using a sprig of rosemary or thyme, add it at this stage.

Simmer. Reduce the heat to medium-low and simmer for 35–45 minutes, stirring occasionally, until the figs have completely broken down and the jam has thickened. To check if the jam is ready, place a spoonful onto a chilled plate—it should set and not run.

Final Steps. If you added a sprig of herbs, remove it. Stir in the vanilla extract during the last few minutes of cooking. To make the jam even smoother, use a potato masher or an immersion blender to achieve your desired consistency. Fill the Jars. Pour the hot jam into clean (sterilized) glass jars, leaving 1/4 inch of headspace at the top. Seal tightly with the lids.

Cool and Store. Allow the jars to cool to room temperature. The jam can be stored in the refrigerator for up to 3 weeks, or processed in a water bath canner for 10 minutes to preserve it safely for up to 1 year.

Tips

1. Figs are naturally sweet, so this recipe uses less sugar than most jam recipes. Taste the jam periodically while cooking and adjust the amount of sugar to suit your preference.

2. Figs are naturally low in pectin—lemon juice helps the jam set. To make the jam even firmer, add 1 tablespoon of pectin powder.

3. Adding a splash of balsamic vinegar (1–2 tablespoons) at the end of cooking gives the jam a richer, deeper flavor.

4. Fig jam pairs deliciously with aged cheeses, charcuterie, crusty bread, and roasted meats.

Yield: Approximately 2–3 half-pint jars

Here is the recipe for Fig Jam: Like rhubarb, figs are naturally low in pectin, so lemon juice is essential to help the jam set properly. Unlike most jams, figs are sweet enough on their own that this recipe requires less sugar than usual—be sure to taste as you go.

If you are looking for a more complex flavor profile, try the optional addition of balsamic vinegar—it is a classic pairing with figs and makes the jam perfect for serving on a cheese board, in addition to being a delicious breakfast spread.