Easy Fig Jam
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
1 hr
-
Additional Time
10 hrs
-
Total Time
11 hrs 10 mins
-
Servings
36 servings
-
Calories
70 kcal
-
Course
Breakfast, Appetizer, Condiments, Brunch
-
Cuisine
Mediterranean
Easy Fig Jam
Description
This fig jam recipe begins by washing, quartering, and mixing ripe figs with sugar, honey, lemon juice, salt, and optional orange zest, vanilla, and orange blossom water. Letting the mixture rest overnight in the refrigerator softens the figs and deepens flavors. Afterwards, the jam is partially blended to adjust texture, then cooked over medium heat until it thickens and boils.
The simmering concentrates the sweetness and acidity, while careful stirring prevents sticking. The texture ranges from fully chunky to partially smooth depending on blending, offering a pleasant contrast. The flavor is rich with the natural sweetness of figs complemented by citrus and floral notes from zest and extracts.
This jam is excellent on toast, cheese boards, or as a glaze in cooking. Because it contains less sugar than typical preserves, freezing helps prolong its freshness for up to a month. Substituting all honey with sugar is possible by adjusting quantities accordingly.
Ingredients
- 1.36 kg figs 3 lbs. Perfectly ripe or even over-ripe will be fine, fresh
- 265 g sugar 1 ⅓ cups (see notes, granulated white
- 170 g honey about ½ cup
- Pinch salt
- 60 mL lemon juice ¼ cup, fresh
- 1 orange optional, zest
- 10 mL vanilla extract 2 tsp. optional
- 10 mL orange blossom water 2 tsp. optional
Instructions
- Wash and dry the figs.
- Cut off the stems, and quarter all the figs. Place cut figs in a large bowl.
- Add the sugar, honey, salt, lemon juice, orange zest, vanilla and orange blossom water / vanilla and stir to combine well. Cover the bowl with plastic wrap and let it rest overnight in the fridge (8 - 12 hours, or up to 24 hours). Also place some teaspoons and tablespoons in the freezer as well. These will be used to test the jam consistency later.
- When you’re ready to make the jam, place the softened figs in a large saucepan along with everything else in the bowl.
- Use a stick blender or a food mill to crush half or all of the fig mixture (leave some chunks for a chunky consistency). The more you blend the mixture, the smoother the final jam consistency.
- Cook the fig mixture over medium-high heat, stirring occasionally, to prevent it from sticking to the bottom. Bring the jam to a boil.
- When the Jam is boiling, lower the heat to medium, and stir more frequently until the jam is really thickened.
- To check if the fig jam is at the right consistency, place a little of the jam on one of the chilled spoons. Place the spoon back in the freezer for a few seconds to cool down the jam, and then check the consistency of the cooled down jam. If the jam has a spreadable consistency, then it's ready.
- If it’s still too runny, continue cooking the jam and test the consistency after a few minutes with a different chilled spoon.
- When the jam is cooked to the right consistency, place the hot jam in clean, sterilized, hot jam jars. Close the jars with the sterilized lids, and allow the jam to cool to room temperature.
- Store in the fridge for 2 weeks, or in the freezer for longer.
Notes
- You can replace honey by increasing granulated sugar to 2¼ cups (450 g) if you prefer.
- Due to the lower sugar content, store the jam in the freezer for up to one month to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 36servings
Amount Per Serving
Calories 70 kcal
% Daily Value*
| Serving | 2tbsp | |
| Calories | 70kcal | 4% |
| Carbohydrates | 18g | 6% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 89mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 54IU | 1% |
| Vitamin C | 2mg | 2% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
