Description: Fig Jam is a deliciously sweet spread that brings a burst of fruity flavor to your table. Made from fresh figs, sugar, and a hint of lemon, this jam has a rich, velvety texture and is perfect for breakfast or snacking. The natural sweetness of figs pairs beautifully with a variety of dishes, making this jam a versatile and delightful treat.
When to Enjoy: I love making Fig Jam when figs are in season, as it’s a wonderful way to preserve their freshness. It’s perfect spread on warm toast, added to cheese boards, or used as a filling for pastries. My family enjoys it with a cup of tea in the afternoon, and it’s also a lovely gift during the holidays.
Fig Jam Recipe
Fig Jam is a deliciously sweet spread that brings a burst of fruity flavor to your table. Made from fresh figs, sugar, and a hint of lemon, this jam has a rich, velvety texture and is perfect for breakfast or snacking. The natural sweetness of figs pairs beautifully with a variety of dishes, making this jam a versatile and delightful treat.
Ingredients
- 2 cups fresh figs chopped (about 20-25 figs)
- 1 cup granulated sugar
- 1/4 cup lemon juice about 1 lemon
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon optional
Instructions
- Prepare Figs: Wash the figs thoroughly. Remove stems and chop them into small pieces. You should have about 2 cups of chopped figs.
- Combine Ingredients: In a medium saucepan, combine the chopped figs, granulated sugar, and lemon juice. Stir well to ensure the figs are evenly coated with sugar.
- Cook Mixture: Place the saucepan over medium heat and bring the mixture to a simmer. Cook for about 15-20 minutes, stirring occasionally, until the figs have softened and the mixture thickens.
- Mash Figs: Use a potato masher or fork to mash the figs to your desired consistency. For a chunkier jam, mash lightly; for a smoother texture, mash more thoroughly.
- Add Flavor: Stir in the vanilla extract and ground cinnamon, if using. Continue to cook for an additional 5 minutes, allowing the flavors to meld.
- Test Consistency: To test if the jam is ready, place a small spoonful on a chilled plate. If it sets up and doesn’t run, it’s ready to be jarred. If not, cook for a few more minutes and test again.
- Jar the Jam: Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean cloth to remove any residue. Seal with lids while still hot.
- Cool and Store: Let the jars cool to room temperature before storing them in the refrigerator. The fig jam will keep for up to 3 weeks in the fridge.
Notes
Nutritional Information (per serving):
- Calories: 90
- Total Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 0g
- Vitamin C: 2%
- Calcium: 2%
- Iron: 1%
- Potassium: 3%
- Magnesium: 1%
Recipe Details:
- Cuisine: American
- Servings: 4
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Ingredients:
- 2 cups fresh figs, chopped (about 20-25 figs)
- 1 cup granulated sugar
- 1/4 cup lemon juice (about 1 lemon)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon (optional)
Equipment/Utensils:
- Medium saucepan
- Wooden spoon
- Measuring cups and spoons
- Sterilized jars with lids
- Potato masher or fork
Preparation Steps:
- Prepare Figs: Wash the figs thoroughly. Remove stems and chop them into small pieces. You should have about 2 cups of chopped figs.
- Combine Ingredients: In a medium saucepan, combine the chopped figs, granulated sugar, and lemon juice. Stir well to ensure the figs are evenly coated with sugar.
- Cook Mixture: Place the saucepan over medium heat and bring the mixture to a simmer. Cook for about 15-20 minutes, stirring occasionally, until the figs have softened and the mixture thickens.
- Mash Figs: Use a potato masher or fork to mash the figs to your desired consistency. For a chunkier jam, mash lightly; for a smoother texture, mash more thoroughly.
- Add Flavor: Stir in the vanilla extract and ground cinnamon, if using. Continue to cook for an additional 5 minutes, allowing the flavors to meld.
- Test Consistency: To test if the jam is ready, place a small spoonful on a chilled plate. If it sets up and doesn’t run, it’s ready to be jarred. If not, cook for a few more minutes and test again.
- Jar the Jam: Pour the hot jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims of the jars with a clean cloth to remove any residue. Seal with lids while still hot.
- Cool and Store: Let the jars cool to room temperature before storing them in the refrigerator. The fig jam will keep for up to 3 weeks in the fridge.
Nutritional Information (per serving):
- Calories: 90
- Total Fat: 0g
- Saturated Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 0g
Vitamins and Minerals (per serving):
- Vitamin C: 2%
- Calcium: 2%
- Iron: 1%
- Potassium: 3%
- Magnesium: 1%
Enjoy this delightful fig jam as a versatile and tasty addition to your plant-based diet. It’s a simple recipe that offers both delicious flavor and nutritional benefits, making it a must-try for any home cook!
