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.
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Fig Jam
- Total Time: 1 hour 10 minutes
- Yield: 1 pint 1x
Description
Not too sweet, this fig jam is beautifully fruity and earthy, making it delightful on toast or paired with cheese.
Ingredients
- 1 1/2 lb (680 g) fresh figs, stemmed and quartered
- 2/3 cup (130 g) sugar (adjust as necessary for desired sweetness)
- Zest and juice of 1 lemon
- 1 1/2 tbsp (22 ml) sherry (may substitute with water)
- Pinch of salt
- Splash of vanilla extract
Instructions
- In a large bowl, combine the figs, sugar, lemon zest, lemon juice, sherry (or water), and salt. Stir well to ensure the figs are evenly coated. Let the mixture macerate for 30-45 minutes to allow the flavors to meld.
- Transfer the macerated mixture to a large pot and set over medium heat. Bring the mixture to a boil, then reduce the heat to low and let it simmer.
- Cook the mixture for about 1 hour, stirring occasionally, until it thickens to a jam-like consistency. The figs should break down, and the liquid should reduce significantly.
- Once the desired consistency is reached, remove the pot from heat and stir in a splash of vanilla extract.
- Allow the jam to cool slightly before transferring it to sterilized jars. Seal the jars and let them cool completely before storing.
Notes
- For a more intense flavor, consider adding a cinnamon stick during cooking.
- Store the jam in the refrigerator for up to two weeks.
- If you prefer a smoother texture, blend the jam with an immersion blender before cooling.
- Adjust the sugar to your taste, especially if your figs are very ripe.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Condiment
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 12
- Sodium: 1
- Fat: 0
- Carbohydrates: 13
- Fiber: 1
- Protein: 0.5
- Cholesterol: 0
If You Liked This Recipe, You’ll Love These
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Frequently Asked Questions
What does the sherry add, and can I leave it out?
The 1½ tbsp of sherry adds a subtle nutty depth that complements the earthy fig flavor. The recipe explicitly allows substituting plain water, so it is fine to omit if you don’t have sherry on hand — the jam will still be delicious.
How do I know when the jam has reached the right consistency?
Cook the mixture on low heat for about 1 hour, stirring occasionally. The figs will break down and the liquid will reduce significantly — you’re looking for a thick, jam-like consistency where a spoon dragged through the pot leaves a trail. The vanilla extract goes in off the heat once that point is reached. 
How should I store this jam and how long does it keep?
Transfer the cooled jam to sterilized jars and store in the refrigerator for up to two weeks. If you prefer a smoother texture, blend with an immersion blender before jarring, as the notes suggest.
Delicious ?