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Fig Jam

Fig Jam

The deep, sweet earthy tones of figs, highlighted with fresh lemon are found swirling in this gorgeous jam. It’s simple to make and oh, so wonderful to taste!

I always keep dried fruits on hand, they’re perfect for baking, snacking or finishing out a charcuterie served alongside an array of meats and cheeses. But what does one do with an abundance of dried fruit leftover from the holidays? We make jam!

In this case fig jam. It’s an easy jam to make. Start with dried figs and add fresh lemon to brighten things up then finish with pure vanilla paste for depth.

This is a quick jam to make. Sugar melts creating a beautiful lemon-infused simple syrup. The figs steep in this luscious liquid, softening a bit while they cook and soak up those flavors.

A quick purée and you’ve got a spectacular jam for serving as a condiment, an addition to your charcuterie or simply perched atop a hot biscuit. It’s an utterly delicious way to get through a chilly January day.

Fig Jam

12-ounces dried figs, about 22 to 24 figs

Zest from 2 lemons, about 1 to 1-1/2 teaspoons

Juice from 2 lemons, about 6 to 6-1/2 tablespoons

2 cups water

2 cups sugar

1 teaspoon pure vanilla paste or extract

Remove the stems from the figs and cut them in half.

Combine the figs with the lemon zest and lemon juice in a medium saucepan.

Add the water and sugar. Cook the figs over low heat until the sugar has completely dissolved, stirring occasionally, about 10 to 15 minutes.

Raise the heat to medium and cook until the liquid has reduced by about half, the color has deepened and the figs have softened slightly, about 20 to 30 minutes.

Let the figs cool for about 10 minutes then stir in the vanilla. Using an immersion blender or food processor purée the figs until smooth. The jam will be loose but will firm up slightly when chilled.

Keep refrigerated or process the jam in a water bath. Makes about 3 cups of jam.

Fig Jam, Preserving Good Stock

January 8, 2020
: Makes about 3 cups of jam.

The deep, sweet earthy tones of figs, highlighted with fresh lemon are found swirling in this gorgeous jam.

By:

Ingredients
  • 12 ounces dried figs, about 22 to 24 figs
  • Zest from 2 lemons, about 1 to 1-1/2 teaspoons
  • Juice from 2 lemons, about 6 to 6-1/2 tablespoons
  • 2 cups water
  • 2 cups sugar
  • 1 teaspoon pure vanilla paste or extract
Directions
  • Step 1 Remove the stems from the figs and cut them in half.
  • Step 2 Combine the figs with the lemon zest, lemon juice, water and sugar in a medium saucepan. Cook the figs over low heat until the sugar has completely dissolved, stirring occasionally, about 10 to 15 minutes.
  • Step 3 Raise the heat to medium and cook until the liquid has reduced by about half, the color has deepened and the figs have softened slightly, about 20 to 30 minutes.
  • Step 4 Let the figs cool for about 10 minutes then stir in the vanilla.
  • Step 5 Using an immersion blender or food processor purée the figs until smooth. The jam will be loose but will firm up slightly when chilled.
  • Step 6 Keep refrigerated or process the jam in a water bath.


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