Fig Jam

This Fig Jam Recipe is incredibly easy to make with simple ingredients. In this recipe, I demonstrate a canning technique, but if you aren’t inclined to can jams and jellies, you can enjoy it as a freezer jam! It’s excellent served with buttermilk biscuits and a savory charcuterie board or cheese board, but it also pairs wonderfully with French bread or peanut butter for a grown-up PB&J sandwich.   

Easy Fig Jam Recipe

There is something so warm and traditional about this recipe. Fig jam is a sweet and versatile spread made from ripe figs. Its rich, complex flavor profile comes from the natural sweetness of figs, which is complemented by added sugar and sometimes a touch of lemon juice or spices. The jam has a smooth, yet slightly chunky texture, depending on how finely the figs are chopped or processed. How to maker homemade Fig Jam for canning: (Scroll down for full printable recipe.)

• Macerate the Figs – Add figs to a large bowl with the granulated sugar. Let stand for 30 minutes.
• Transfer to a Non-Reactive Pot – Add the figs to a large 6-8 quart saucepan with the lemon juice and water. On the stovetop over high heat, bring the mixture to a full rolling boil, stirring until the sugar has completely melted.
• Simmer to Thicken – Lower the heat and let simmer to reduce and thicken. Use a large spoon to skim any foam from the top.
• Pectin – Add fruit pectin to the fig mixture. Cook stirring constantly.
• To Can – Prepare boiling water canner. Heat eight 1/2 pint jars in simmering water until ready for use.
• Carefully ladle hot jam into each hot jar leaving a ¼ inch headspace and wipe the jars rim with a clean kitchen towel.
• Screw on the Lids – Center lid on jar and apply band, adjusting only until it’s fingertip tight. Place jar in boiling water canner.
• Process – Process jars per the recipe then remove canner lid, let jars stand 5 minutes. Carefully remove jars and cool on the counter.

How to Make the BEST Fig Jam Recipe

• Ingredients you’ll need to make homemade Fig Jam: Purple figs, granulated sugar, lemon juice and water.
• Kitchen tools you’ll need: Canner, mason jars, nonreactive heavy bottomed pot, measuring cups, large wooden spoon or stainless steel spoon and a ladle.
• Choose Ripe Figs. Use figs that are soft when gently squeezed and and fully ripe for the best taste and sweetness.
• Be careful when simmering the jam. Although it looks like the jam is lightly bubbling on top, underneath it is scorching hot. When you go to stir it, the jam can spurt and splatter. Stir slowly and carefully.
• Variations: You can swap out lemon juice for orange juice, add fresh lemon zest, add rosemary or basil or mix in spices such as ginger, cinnamon and nutmeg.
• Fig jam is preserved through canning, which extends its shelf life and makes it suitable for long-term storage. When properly sealed, fig jam can be stored for several months at room temperature. Once opened, it should be refrigerated and used within 2-3 weeks.
• Fig jam is commonly used as a spread for buttermilk biscuits, toasted bread and crackers. It pairs well with cheese, especially soft cheeses like goat cheese or sharp cheeses like cheddar.
• Use Fig Jam as a Filling: Use it as a filling for pastries, a topping for yogurt , or as an ingredient in savory dishes like glazing pork, chicken or beef.
• You should use a nonreactive saucepan or pot to cook the jam. Use a stainless steel or an enamel coated pan.
• For canning purposes you have to sterilize the jars for at least 10 minutes before using them to fill with jam. Use a lint free clean kitchen towel to wipe the rims clean after filling the mason jars.
• The texture of fig jam can range from smooth to slightly chunky, depending on how the figs are processed. It generally has a thick, spreadable consistency but you can adapt the texture to suit your taste.
• Freezer Fig Jam: The addition of the Sure Jell or Certo (liquid fruit pectin) makes the jam sweeter and adds a bit of a jelly consistency to the jam.  I, personally, like the jelly consistency, if you’re someone who doesn’t want to add pectin to your jam, it can be omitted. My suggestion for those that don’t want to use Sure Jell or Certo (liquid fruit pectin) would be to jar the jam in sterilized jars but skip the water bath process and store it as freezer jam. You can thaw it in the fridge for use. 
• There’s no need to tighten the jar lid with a vice grip. Finger tightening is sufficient.
• Storage: Store Fig Jam processed in a water bath at room temperature for up to a year. Store it in the freezer for up to 6 months.
• Store opened jars of Fig Jam chilled in the refrigerator for up to a month.

More Ways to Make Jam and Jellies

• Make your own Jelly Doughnuts using this fig jam.
• Pineapple Freezer Jam for toast and glazes.
• This glazed Fruit Pizza can be topped with your favorite fresh berries and fruit.
• These homemade Thimble Biscuits can be filled with your favorite jam.
• Slater this Bacon Jam on burgers and sandwiches.
• These delicious Homemade Pop Tarts are so fun to make!
• Tomato Jam is a certain to become a family favorite.
• Stuffed Crust Apple Pie is glazed with apple jelly to give it a luxurious shine.
• Strawberry Jelly from Dinner, Dishes and Desserts.

Thanks for visiting come back soon!

Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!

Helpful Kitchen Items:

• Canner
• Stainless Steel Pot
• Mason Jars
• Stainless Steel Ladle with Pour Spout

Print

Fig Jam

Course Breakfast, Condiment, Jam, Jellies

Cuisine American, Southern

Keyword easy-fig-jam-recipe, fig-jam-recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 1 day day

Total Time 1 day day 35 minutes minutes

Servings 8 half pints

Calories 953kcal

Ingredients

• 4 lbs purple figs stemmed and chopped into small pieces
• 4 cups granulated sugar
• 1/2 cup lemon juice
• 1/2 cup water
• 1 3 oz pouch liquid fruit pectin

Instructions

• Add figs to a large bowl with the granulated sugar. Stir to combine. Let stand for 30 minutes, stirring occasionally to macerate.
• Add the figs to a large 6-8 quart saucepan with the lemon juice and water. On the stovetop over high heat, bring the mixture to a full rolling boil, stirring until the sugar has completely melted.
• Lower the heat to medium-low and let simmer for 15-20 minutes to reduce and thicken. Use a large spoon to skim any foam from the top. (The jam is ready to can when it coats the back of a spoon and a line traced on the spoon remains separated.)
• Add fruit pectin to the fig mixture. Cook for 1 minute stirring constantly. Remove from the stovetop.
• Meanwhile, prepare boiling water canner. Heat eight 1/2 pint jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and dry. Set bands aside.
• Carefully ladle hot jam into each hot jar leaving a ¼ inch headspace. Remove any air bubbles.
• Use a lint free kitchen towel to wipe jar rim. Center lid on jar and apply band, adjusting only until it's fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
• Process jars 10 minutes. Turn off heat, remove canner lid, let jars stand 5 minutes. Carefully remove jars and cool 12-24 hours. (Check lids for seal, the center shouldn't flex when pressed.)

Nutrition

Serving: 1half pint | Calories: 953kcal | Carbohydrates: 246g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 25mg | Potassium: 1560mg | Fiber: 22g | Sugar: 209g | Vitamin A: 24IU | Vitamin C: 9mg | Calcium: 370mg | Iron: 5mg

The post Fig Jam appeared first on melissassouthernstylekitchen.com.

https://ift.tt/PLsM3rY