Fig Jam

Fig Jam

Ripe figs simmer down with lemon and sugar into a thick, sticky spread.

Total 1 hr 15 min Makes 32 oz Calories 70/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher, Kosher for passover, Ashkenazi kosher for passover

This jam turns fresh figs into a deeply sweet, jammy spread with a hint of citrus brightness to balance the richness. It's suited for spreading on toast, pairing with cheese boards, or spooning over roasted meats, and comes together with minimal equipment over the stovetop.

Ingredients

  • 2 pounds fresh figs, stemmed and quartered
  • 1 1/2 cups granulated sugar
  • 3 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon lemon zest
  • 1/4 cup water
  • 1 pinch salt

Method

  1. Combine the quartered figs, sugar, lemon juice, lemon zest, water, and salt in a 6-quart saucepan and stir to coat the figs evenly.

  2. Let the mixture sit at room temperature for 15 minutes so the sugar begins to draw out the fig juices.

  3. Place the saucepan over medium-high heat and bring to a boil, stirring occasionally to dissolve the sugar.

  4. Reduce heat to medium-low and simmer, stirring occasionally and mashing some figs against the side of the pan, until thickened and syrupy.

  5. Check consistency by spooning a small amount onto a chilled plate; it should mound slightly and not run when tilted. Continue simmering in 5-minute increments if needed.

  6. Remove the pan from heat and skim off any foam from the surface.

  7. Ladle the hot jam into clean glass jars, leaving 1/4 inch of headspace, and let cool to room temperature before sealing and refrigerating.

Rate this recipe

★ 3.9 (1)

Fig Jam

This jam turns fresh figs into a deeply sweet, jammy spread with a hint of citrus brightness to balance the richness. It's suited for spreading on toast, pairing with cheese boards, or spooning over roasted meats, and comes together with minimal equipment over the stovetop.

1 hr 15 min 32 oz 70 cal

Ingredients

  • 2 pounds fresh figs, stemmed and quartered
  • 1 1/2 cups granulated sugar
  • 3 tablespoons lemon juice, freshly squeezed
  • 1 teaspoon lemon zest
  • 1/4 cup water
  • 1 pinch salt

Method

  1. 1

    Combine the quartered figs, sugar, lemon juice, lemon zest, water, and salt in a 6-quart saucepan and stir to coat the figs evenly.

  2. 2

    Let the mixture sit at room temperature for 15 minutes so the sugar begins to draw out the fig juices.

  3. 3

    Place the saucepan over medium-high heat and bring to a boil, stirring occasionally to dissolve the sugar.

  4. 4

    Reduce heat to medium-low and simmer, stirring occasionally and mashing some figs against the side of the pan, until thickened and syrupy.

  5. 5

    Check consistency by spooning a small amount onto a chilled plate; it should mound slightly and not run when tilted. Continue simmering in 5-minute increments if needed.

  6. 6

    Remove the pan from heat and skim off any foam from the surface.

  7. 7

    Ladle the hot jam into clean glass jars, leaving 1/4 inch of headspace, and let cool to room temperature before sealing and refrigerating.