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

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Natasha Steinberg
Total Time: 1 hour 10 minutes
Yield: 1 pint 1x

Print Recipe

Description

Not too sweet, this fig jam is beautifully fruity and earthy, making it delightful on toast or paired with cheese.

Ingredients

Units Scale

1 1/2 pounds fresh figs, stemmed and quartered
2/3 cup sugar (adjust as necessary for desired sweetness)
Zest and juice of 1 lemon
1 1/2 tablespoons 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: Mediterranean