Caramelized Fig Jam with Honey and Pears (from dried figs)
User Reviews
5
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Prep Time
20 mins
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Cook Time
40 mins
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Total Time
1 hr
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Servings
60 servings
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Calories
46 kcal
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Course
Condiments
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Cuisine
American
Caramelized Fig Jam with Honey and Pears (from dried figs)
Description
Caramelized Fig Jam with Honey and Pears combines dried figs with diced pears, honey, water, and apple cider vinegar to create a rich jam. The figs and pears simmer together, while a carefully prepared caramel made from sugar, corn syrup, and water is added to introduce a deep, toasted sweetness. The caramel initially hardens when added but dissolves as cooking continues, merging flavors and thickening the jam.
The jam requires slow cooking to fully soften the fruit and develop the jam’s consistency, adjusting water content to reach desired thickness. Its flavor balances the natural sugars of figs and pears with the tang of vinegar and the richness of caramelized sugar.
This jam suits spreading on bread, pairing with cheeses, or adding sweetness to breakfast or desserts. It yields about 30-36 ounces and can be jarred for storage.
If the jam is thicker or thinner than preferred, adjustments with cooking time or water additions can be made after cooking. Proper jar preparation and sterilization are important for preserving the jam safely. This jam captures a seasonal blend of dried figs and fresh pears creating a distinctive sweet preserve.
Ingredients
For the jam:
- 12 ounces figs stems removed (see post for types of figs, dried
- ¾ cup honey
- 2 cups water
- ¼ cup apple cider vinegar
- 2 medium pear washed, cored and diced small (¼ inch), no need to peel! I used Bartlet but other types pears will also work, ripe but not soft
For the caramel:
- 2 tablespoons water
- 2 tablespoons corn syrup I use Karo Brand
- 1 cup granulated sugar
To finish:
- 2 tablespoons lemon juice fresh
Instructions
For the prep:
- Wash enough jars and lids to hold 30 ounces of jam in hot soapy water and rinse well. Set aside.
- Combine figs, honey, water, and apple cider vinegar in a medium-large saucepan. Let the mixture warm over low heat while you make the caramel.
For the caramel:
- Stir the sugar, corn syrup and water together in a medium-large cup microwave-safe measuring cup or glass bowl. (I use a 2-quart Pyrex measuring bowl with a handle.)
- Microwave on high (full) power until the mixture is just beginning to brown, 4 to 8 minutes (depending on the strength of your microwave. Check at 4 minutes and every 30 seconds after. You’re looking for a pale amber color - don’t let it go any farther as it will deepen in color considerably as it sits.
- Remove the caramel from the microwave and set aside for 5 minutes or until it darkens to a rich honey brown.
To make the jam:
- Add the caramel to the mixture in the pot. Don’t worry, at first, the caramel will harden in a big blob. Increase the heat to medium-high and bring the mixture to a boil, stirring occasionally. The hardened caramel will melt again and incorporate into the jam mixture.
- Reduce the heat a bit to maintain a steady, medium simmer. Cook for 10 minutes, stirring occasionally to keep the mixture from sticking to the bottom of the pot.
- Pulse/blend the jam with an immersion (or regular) blender until large pieces have disappeared but jam is still has a bit of texture. Add a bit of extra water to make the jam easier to blend, if needed.
- Add the diced pears and cook for another 3-5 minutes or until the jam is thickened to the desired state. (It will get a bit thicker as it cools).
To finish:
- Add the lemon juice and stir to combine.
- Transfer to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.
- If you prefer to can this jam to make it shelf-stable, follow these directions. https://nchfp.uga.edu/how/can_07/fig_jam.html
Notes
- Ensure jars and lids are well sterilized before filling to preserve the jam safely.
- If the jam is too thick, add a few tablespoons of water and stir to adjust consistency.
- Cook a bit longer if the jam is too thin to reach the desired thickness before storing.
- This recipe yields about 30-36 ounces of jam, depending on jar sizes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 60servings
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Serving | 1tablespoon | |
| Calories | 46kcal | 2% |
| Carbohydrates | 12g | 4% |
| Protein | 0.2g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 2mg | 0% |
| Potassium | 49mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 2IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 10mg | 1% |
| Iron | 0.1mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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