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.
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