Fig Jam

Not too sweet. Beautifully fruity and earthy. Delightful on toast. Perfect with cheese or spread on a turkey sandwich.
By Natasha Steinberg

Fig Jam

Fig jam is sort of a curious thing–not at all what I usually expect in a jam but everything I never knew I wanted. Not too sweet. Beautifully fruity and earthy. Delightful on toast. Perfect with cheese or spread on a turkey sandwich. I’ve even contemplated it sandwiched in a vanilla bean macaron. Oh yes.

Fig Jam
 
Prep Time
Cook Time
Total Time
 
Not too sweet. Beautifully fruity and earthy. Delightful on toast. Perfect with cheese or spread on a turkey sandwich.
Author:
Recipe Type: Side
Serves: 1 pint
Ingredients
  • 1½ pounds fresh figs, stemmed and quartered
  • ⅔ cup sugar (adjust as necessary for desired sweetness)
  • zest and juice of 1 lemon
  • 1½ Tbsp. sherry (may substitute with water)
  • pinch salt
  • splash vanilla extract
Instructions
  1. In a large bowl, stir figs, sugar, zest, juice, sherry (or water), and salt to combine. Let macerate for 30-45 minutes. Transfer mixture to a large pot and set over medium heat. Bring mixture to a boil, stirring frequently. Continue to cook until mixture has thickened, 20-30 minutes.
  2. If you like a chunkier jam, use a pastry blender or potato masher to cut up the fruit a bit. If you like a smoother jam, let mixture cool slightly then process in a food processor until desired consistency is achieved. Stir in vanilla.
  3. Once jam has cooled to room temperature, store in an airtight container in the fridge for 2-3 weeks.
Natasha Steinberg

Natasha Steinberg

Natasha is a love-and-matriarch-taught maker of sweet things. She is passionate about using local and seasonal ingredients and making simple, satisfying sweets that make even the least of sweet tooths swoon. Although she is a native Texan, she currently resides in Atlanta where she is finishing up law school and documenting her sweet adventures through photos, recipes, and stories on her blog at tartletsweets.blogspot.com.

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