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 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