Ridiculously Easy Orange Fig Jam (from dried figs)
User Reviews
5
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Prep Time
10 mins
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Cook Time
25 mins
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Total Time
35 mins
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Servings
48 tablespoons
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Calories
51 kcal
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Course
Condiments
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Cuisine
American
Ridiculously Easy Orange Fig Jam (from dried figs)
Description
Ridiculously Easy Orange Fig Jam begins with quartered dried figs combined in a saucepan with granulated sugar, orange juice, apple cider vinegar, and lemon juice. The mixture is brought to a boil then simmered steadily to soften the figs and thicken the jam. Using a blender on pulse settings breaks down large fig pieces while maintaining texture. Fresh orange zest is stirred in late in cooking for bright citrus notes.
The resulting jam is sweet with a pleasant tartness, enriched by the complex flavor of figs and fresh citrus. The texture balances smoothness with bits of fig, creating an appealing mouthfeel for spreading or pairing with cheeses and breads.
This recipe yields about 24 ounces of jam and is suitable for refrigeration for up to two weeks or freezing for 2-3 months. There is an option for canning to extend shelf life further, with detailed instructions available separately. Metric measurements can be toggled if preferred.
Ingredients
- 12 ounces figs stems removed (see post for types of figs, dried
- 1¾ cups granulated sugar
- 2 cups orange juice
- 3 tablespoons apple cider vinegar
- 2 tablespoon lemon juice fresh
- orange finely grated zest from 2 medium-size oranges
Instructions
- Chop each fig into quarters. Wash enough jars and lids to hold 24-ounces in hot soapy water and rinse well. Set aside.
- Combine figs, sugar, orange juice, apple cider vinegar and lemon juice in a medium-large saucepan over medium heat.
- Bring to a boil then reduce to a steady. rolling simmer. Cook for 15 minutes, stirring occasionally.
- Pulse/blend the jam with an immersion (or regular) blender until large pieces are gone but jam is still has a bit of texture. (Use the pulse setting on your blender.)
- Cook for another 5-10 minutes until jam is thickened to desired state. (It will get a bit thicker as it cools). Add fresh orange zest 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 would like to can this jam to make it shelf-stable, please follow these directions.
Notes
- This recipe yields approximately 24 ounces of jam; the number of jars depends on jar size.
- For shelf-stable jam, follow recommended canning procedures as detailed in the full post.
- Metric measurement conversions can be accessed via a toggle button above instructions.
- Detailed tips for success can be found in the accompanying blog post notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 48tablespoons
Amount Per Serving
Calories 51 kcal
% Daily Value*
| Calories | 51kcal | 3% |
| Carbohydrates | 13g | 4% |
| Protein | 0.3g | 1% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.01g | 0% |
| Polyunsaturated Fat | 0.03g | 0% |
| Monounsaturated Fat | 0.01g | 0% |
| Sodium | 1mg | 0% |
| Potassium | 70mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 12g | 24% |
| Vitamin A | 21IU | 0% |
| Vitamin C | 5mg | 6% |
| Calcium | 13mg | 1% |
| Iron | 0.2mg | 1% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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