- Dish type
Upgrade your morning toast with this fresh fig jam seasoned with allspice, peppercorns and cinnamon. It calls for agar-agar which is a vegetarian alternative to gelatine.
4 people made this
IngredientsMakes: 1 (500g) jar
- 675g ripe figs, chopped
- 80ml water
- 4 tablespoons coconut sugar
- 1 cinnamon stick
- 1/8 teaspoon ground allspice
- 1/8 teaspoon freshly ground mixed peppercorns
- 1/2 lemon, juiced
- 1 teaspoon agar-agar powder
MethodPrep:10min ›Cook:30min ›Ready in:40min
- Bring figs, water, sugar, cinnamon, allspice and peppercorns to the boil in a saucepan over medium-high heat. Boil until figs begin to break down, about 10 minutes. Reduce heat and simmer, stirring frequently, until jam is slightly thickened, about 15 minutes more.
- While jam is simmering, whisk lemon juice and agar-agar together. Set aside to gel.
- Take jam off the heat and remove the cinnamon stick. Add the lemon mixture and mix well. Let cool slightly. Pour jam into a jar with a seal. Allow to cool completely before refrigerating.
Reviews & ratingsAverage global rating:(0)
Reviews in English (0)
The Best Homemade Fig Jam Recipe
Do you love fresh figs? I’m obsessed with this homemade fig jam recipe! This simple fig jam is the easiest to whip up and you’ll be spreading it on everything! Read on for my easy process of how to make fig jam, tips for making fig jam head, and all the best fig jam uses.
Homemade fig jam goes with so many things. It doesn’t hurt that my kids and husband adore this stuff, either. Making food with wholesome ingredients that the entire family will eat brings a smile to my face, and I am sure it will yours, too.
How to Make Fig Jam
Ripe, plump figs are quite possibly the world's most succulent fruit, with a naturally honey-like sweetness. Cooked down, they make a marvelous jam that intensifies that sweetness. In fact, fig jam is so easy, figs practically jam themselves. When the trees are giving their all, grab them at their peak and get jamming.
Start with about 5 pounds of fresh figs. Brown Turkey and Black Mission figs work best for this recipe, but any fig will do. Chop the figs coarsely, and add them to a large non-reactive saucepan, like enamel or stainless steel. Do not use aluminum. Add 6 cups of granulated white sugar, then toss to combine. Cover and let stand, refrigerated, for at least a few hours or overnight. The figs will naturally release some of their juices.
Place the pot on the stove and place on medium-low heat. Bring the figs to a boil slowly, stirring frequently to dissolve the sugar and prevent scorching on the bottom. Raise the heat and cook briskly until the jam thickens and cascades from a spatula in sheets. Add 1/4 cup bottled lemon juice. At this point, if desired, add 1/2 teaspoon vanilla extract. Stir to combine, and cook another minute longer.
Ladle the jam into hot sterilized jars. At this point the jam can be left to cool, then covered and stored in the refrigerator for up to one month. It can also be canned using the standard water-bath canning method.
Process your jars for 10 minutes in boiling water at sea level. Remove the jars, and allow them to cool. Leave the jars undisturbed for 12 hours. Remove the rings, label the jars and store them in a cool, dark place for up to one year.
Following the Fig Vodka Martini Recipe
The first thing you want to do when making the Fig Vodka Martini is to squeeze the lime juice into a shaker (with no ice). I find that 1 ounce of lime juice is usually a half of a large lime. To be 100% accurate you can squeeze the lime directly over a bar jigger to the 1 ounce mark. Then you want to mix the fig jam and lime juice together until the jam is fully dissolved. You can omit this step if you are in a hurry, but I find that dissolving the jam before it&rsquos in the ice helps to incorporate the flavor easier throughout the drink. Once the jam is incorporated with the lime juice, add your ice, vodka, triple sec, and apple juice. Shake for a good 15 seconds and then strain into a chilled cocktail glass, and garnish with a slice of fig salami or a fresh fig. Simple as that.
Like this recipe so far? Be the first to know when we release new ones!
Ingredients for Fig Jam
This jam only has 4 ingredients, that’s it!
How to make Easy Fig Jam
Add the water and sugar to a saucepan and dissolve the sugar. After the sugar has dissolved, add the figs and lemon juice and bring the mixture to a boil. Turn down the heat to simmer and place a lid on the saucepan with a small opening for steam. Every 20 minutes, stir the mixture and smash up the figs. After 1 hour, remove from the heat and allow the jam to cool completely before serving or storing.
What kind of figs to use.
There are many different types of figs out there, the most common are Mission and Brown Turkey. I have a Brown Turkey tree so those are the figs I used. Brown Turkey figs have a slightly lighter color and a green skin so my jam is a little lighter than what you may be used to seeing. Don’t worry, the flavor is ALL there!! Feel free to use whatever type of fig you can get.
Will this Jam be Thick with no Pectin?
Yes! Figs have natural pectin in them and this jam will thicken up enough without any added pectin. However, this will not be the consistency of fig paste, which is another common accompaniment to cheese boards.
How long will this Jam Last?
This quick and easy fig jam will last about 2 weeks when stored in the fridge in a sealable container, like a mason jar. This recipe is meant to be quick, easy, and a small batch so the assumption is that it will not last longer than 2 weeks! If you wanted to, you could can this jam and preserve it for longer.
Making Fig Jam
So one of the great things about this recipe is its simplicity.
There are just three ingredients plus water required to make the most delicious Fig Jam.
Those three ingredients are:
First, you wash the figs and remove any stems.
Next, roughly chops the figs and set aide.
Now, combine the vinegar and sugar with water in a saucepan. Bring to the boil and boil away for 10 minutes.
Next, add the figs and boil again for about an hour and a half. You&rsquoll know your jam is ready once it becomes a more golden colour and thickens.
This recipe makes about 3 or 4 small-medium jars, and the jam should last a few months in the fridge.
Whisk all-purpose and whole wheat flours, cardamom (if using), baking powder, and salt in a medium bowl. Using an electric mixer on medium-high speed, beat butter and brown sugar in a large bowl until light and fluffy, 3–4 minutes. Add yolks and beat until mixture is fluffy, about 2 minutes. Add honey, vanilla, and orange zest and beat until incorporated, about 1 minute. Reduce mixer speed to low and slowly add dry ingredients, beating just to blend (dough will be very soft). Divide dough into thirds and wrap each piece tightly in plastic, flattening into a ½" disk. Chill at least 3 hours.
Do Ahead: Dough can be made 3 days ahead. Keep chilled.
Filling and Assembly
Cook figs, orange juice, honey, and salt in a large saucepan over medium heat, stirring occasionally, until figs are very soft and no liquid remains, 25–30 minutes. Using a potato masher or large spoon, smash figs into small pieces and continue to cook, stirring frequently, until mixture is very thick and paste-like, 5–7 minutes. Scrape jam onto a plate and spread into an even layer chill, uncovered, until cold, about 1 hour.
Beat egg and 1 Tbsp. water in a small bowl. Scrape cold jam into a large zip-top bag or disposable pastry bag and cut a ¾" opening at 1 corner (or the tip if using a pastry bag).
This dough will sense your fear, so you have to show it who’s boss. It goes from cold and stiff to room temperature, soft, and hard to manage very quickly. If it gets too soft, put it back in the fridge and chill about 10 minutes. If you think you’ve messed up, gather it into a disk, chill, and roll it out again.
Roll out 1 disk of dough on a piece of generously floured parchment or waxed paper to a 10"x4½" rectangle about ⅛" thick. Trim edges to make even. With one of the shorter sides facing you, pipe a 1"-thick line of filling slightly off-center lengthwise down dough. Brush long edge of dough closest to filling with egg wash. Using the parchment to help you, fold opposite side of dough up and over jam, aligning all the edges. Very lightly press to seal, then trim sealed edge to square off. Chill 10 minutes.
Place a rack in center of oven preheat to 325°. Using a bench scraper or knife, cut filled dough crosswise into 1" lengths. Transfer to a rimmed baking sheet and brush with egg wash. Chill while you roll out and fill remaining dough. (If you have any dough scraps and filling left over, repeat process to make a few more cookies.) Place all bars on the same sheet, spacing about ½" apart they will not spread as they bake. Freeze 10 minutes.
Bake bars, rotating sheet halfway through, until golden brown and slightly cracked on top, 14–16 minutes. Let bars cool on sheet 5 minutes, then transfer to a wire rack and let cool completely.
Do Ahead: Fig Newtons can be made 1 day ahead. Store in an airtight container at room temperature.
I have this ridiculous amount of ripe figs that I enthusiastically bought since the season started. My solution to this is always jam, so I threw all the figs into a large pot and made homemade jam.
You can make either jam or preserves with this recipe. The only real difference between them is that preserves contain large chunks of fruit, while jam has a smoother consistency. So if you prefer pieces of fruit in your spread, simply cut them to the desired size.
Unlike the more common jams such as strawberry or raspberry, fig jam has a unique taste that is kind of fancier and pairs perfectly with cheeses.
The jam needs to be cooked for a long time on low heat. It may take anywhere between 30-60 minutes, depending on the heat and the amount of liquid that need to evaporate, so be patient (unlike me). Generally, the texture needs to be thick and pour off a spoon in a stream, not drip by drip. It will be noticeable once it starts to thicken. That’s how I test it, but if you want to be even more sure, then there are 2 more ways to check. One is that the temperature has to be over 220F degrees. The second is that if you place some jam on a plate and put it in the freezer for 2 minutes, then run you finger through it, it should stay divided.
You can add flavors to the jam such as vanilla and cinnamon, it’s mentioned in the recipe but it’s optional. You can replace some of the sugar with honey for more flavor, but don’t replace too much since the honey can easily overpower the delicate figs. I suggest starting with 1/4 cup honey instead of 1/4 cup sugar. I find the 1.5 cups of sugar in the recipe sweet enough for my taste, but my original recipe called for 2 cups, so you can choose. Either one is fine.
You can keep the jam for 2 or even 3 months in the refrigerator. If you would like to keep it for longer, then there’s a process for that. Start by sterilizing your jars and lids (10 minutes in boiling water should do the trick). Wipe the rims and fill the jars with jam, leaving 1/4 – 1/8 inch space and seal well with lids. Next, put the jars in a waterbath – a big pot with a rack on the bottom filled with boiling water, enough to cover the jars by at least 1 inch. Process the jars in the waterbath for 5 minutes. Then keep your jam in a dark, cool place until ready for use. This should keep your jam fresh for up to a year. Once you open it, keep it in the fridge. There’s plenty of information online with step-by-step photos on how to do this.
Recipe of Fig Jam Homemade
Hello everybody, welcome to our recipe page, If you’re looking for new recipes to try this weekend, look no further! We provide you only the perfect Fig Jam recipe here. We also have wide variety of recipes to try.
Before you jump to Fig Jam recipe, you may want to read this short interesting healthy tips about Foods That Make Your Mood Better.
For the most part, people have been trained to believe that “comfort” foods are bad for the body and have to be avoided. At times, if your comfort food is basically candy or other junk foods, this is true. Other times, though, comfort foods can be completely healthy and it’s good for you to eat them. There are several foods that, when you consume them, may boost your mood. If you feel a little bit down and in need of an emotional pick me up, try a number of these.
Make several trail mix of nuts or seeds. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, etcetera are all terrific for helping to elevate your mood. This is because seeds and nuts have plenty of magnesium which raises your brain’s serotonin levels. Serotonin is the “feel good” chemical that dictates to your brain how you feel all the time. The more serotonin you have, the happier you are going to feel. Nuts, along with elevating your mood, can be a great protein source.
Now you realize that junk food isn’t necessarily what you have to eat when you wish to help your moods get better. Try a few of these hints instead.
We hope you got benefit from reading it, now let’s go back to fig jam recipe. You can have fig jam using 3 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to make Fig Jam:
- Get 420 grams of 1 pack of 5 figs.
- You need 2 tsp of -1 tablespoon Lemon juice.
- Use 1 of Sugar (40% of the amount of figs).
Steps to make Fig Jam:
- I used a pack of 5 ripe figs..
- Peel the skin and quarter..
- Place the figs from Step 2 into an enamel pot. Add the sugar and mix. Let sit for about 5 minutes, then turn on the heat..
- While Step 3 is heating, remove any scum from the surface, and mash the figs with the back of a ladle as the liquid boils down. Add the lemon juice and continue heating until thickened..
- Store in a sterilized jar..
If you find this Fig Jam recipe useful please share it to your friends or family, thank you and good luck.
Is this a tested high acid recipe for water bath canning? I've made this for a couple of years, but after learning more about proper and tested water bath canning guidelines I'm now concerned about the acid levels of this recipe as mentioned by Allison27. My low score is not due to the recipe but the questionable water bath canning process mentioned and it the acid level was tested.
I've been making this recipe for about 8 years now, every time figs are available locally. I prefer Black Mission figs in this recipe. I substitute honey for the sugar (and use way less because I don't like it overly sweet), add the zest and juice of an orange, brandy and grand marnier (1/2 cup of each), and a cinnamon stick. I've learned the key is letting it cook down longer than the recipe states, until it gets really thick. It's our favorite paired with goat cheese and crackers.
Delicious, I don't think I would change a thing. I used green figs and cognac.
This recipe is perfect as written, I am sensitive to too much sugar and find this marries well with the ripe figs and brandy. I've been making this for years and use it on bacon, scallion and blue cheese biscuits. After reading reviews though, I might try spices and substituting a smoky flavored agave in place of some sugar just for fun.
Good recipe. If your figs are not very sweet, you may need a bit more acidity - increase lemon juice. Otherwise you'll get overpowering sweetness from the sugar. For a bit of spiciness, I addedd a teaspoon of cinnamon and a few shakes of ground cloves. Also added toasted pine nuts.
Instead of all that sugar, I use 2/3 cup of agave syrup and 2/3 cup of bourbon, which really lends itself to the figs' flavor.
This is a great jam! Like others I cut the sugar way back (
1/2), used lemon juice instead of peel. It is important to follow the first step of sugar on figs to create the juice/syrup needed. Also, for new canners, it is really important to run a knife around the edge of the jars once the jam is in the jar in order to get any air bubbles out. This is an important step that is an issue when your jam is extra chunky like this one is. I'm sure that you can read more about getting air bubbles out on canning websites, but I ended up re-canning mine. Normally I wouldn't worry about it, but b/c I reduced the sugar (and b/c this stuff is so good) I decided to take the extra precaution.
First time trying - I used the green figs too, what I had. The sugar is way to high. I like to taste the fruit of anything I'm eating, not sugar. I did use the amount called for but I added 2 full lemons peel chopped very fine, and added 4 tablespoons of Lime juice. No salt, and I only had 1/4 cup of whiskey. But it is delicious! I will be playing with this recipe tomorrow as I have 10 more pounds of purple figs to transform.
Mayrose, try adding the Brandy at the very last minute, after all the boiling is done. And let it cool just a little bit so the pieces of figs will float in the jam, not all rise to the top.
I have made this jam 2 times. It's easy & yummy. I used 3/4 amount of sugar & it was plenty sweet. However the brandy flavor never survives. I increased the brandy the second time & still no joy. I know the alcohol cooks off, but the flavor too? Any advice.
Just made this and it's fantastic. I used Pisa which is a hazelnut liquor that is very sweet so I reduced the sugar by half (or maybe a little more). I did add a little more liquor too because I wanted that flavor to stand out. I had a little bit left over from canning so I am eating that now with some fresh, crusty bread. Wow, life is so good!
Hello to folks worried by Allison27's comments. Actually, since you're boiling the figs and have a bunch of sugar, you've achieved what food scientists call the "kill step" to kill bacteria. Boiling will kill microbes and the sugar will be concentrated enough to retard any further bacterial growth (by exerting enough osmotic pressure on the bacteria, thus desiccating them). Adding acid is only needed in canning for low sugar/ salt recipes like vegetables/ tomatoes, etc. So, jam away! I made ours with bourbon and cut the lemon and sugar in half, thank other commentators for the suggestion. Fabulous!!
EASY and fantastic. Great gifts. (Especially if you get beautiful small jars)
I haven't made this but I don't see where it says to add the lemon juice from the lemons. You need to have acid for canning (figs don't have enough acid on their own). This would probably be ok if you kept it in the refrigerator.
I've made this jam several times now. Everyone loves it. But, instead of mashing the figs and crushing them, i simply quarter them. Fish out the pieces to drape over cheese and such then drizzle some of the filling over them. Makes a nice presentation.
I make this every year with brown turkey figs from a neighbor's tree, but I sub bourbon and swap in honey for some of the sugar. It's a great hostess/holday gift, and people go nuts for it. It's excellent in the fig and blue cheese savouries on this site.
Loved this recipe. I used mission figs fresh from the tree in my backyard and half the amount of lemon peel and added some Pomona Pectin per the included directions. I may use less sugar next time or substitute honey.
This recipe is fantastic. I recommend cooking it for the full 35 minutes. I also love the addition of Brandy. My only change would be to cut the amount of lemon peel. I made a second batch with just the juice of a lemon and all other ingredients the same as the recipe and I liked it better.
I didn't do a good job of following the recipe. I estimated 2 pounds of (tiny but ripe) figs, and used 2 cups of sugar, but then forgot and added 3/4 cup Grand Marnier. Still came out great. It splattered a lot at the beginning but then settled down. It took 1 hour to cook down thickened nicely. I cut the lemon zest very thinly but you still get a real kick when you get a piece of it. My 13-yo daughter didn't care much for this but I think it's great. Just had brie and fig jam on zaɺtar flatbread for lunch and it was wonderful.
Second year making this and it is a great recipe. I cut sugar down to 3 cups, added 2.5 T low/no sugar pectin (Ball), 200 ml of brandy and the recommended amount of everything else. Figs came from the bush in my yard. But wow--that brandy really brings out the fig flavor. Fancy brandy probably isn't worth it--I used regular VS and it tastes like the batch I made using expensive VSOP stuff last year.
Nice and easy jam. Reduced the amount of sugar. I substituted Port and turbinado sugar, and added a cup of pitted, halved Hood River cherries.
I made a few of changes to this recipe- I added one package of liquid pectin to help it set without cooking down too far, I reduced the sugar to three cups and added 1/4 cup fig infused balsamic vinegar to cut the sweetness. I thought the brandy (I used armagnac) really rounded on the taste of the figs, and I can't wait to pair it up with rye bread and a bit of cambozola. Luckily for me, following the recipe quite closely did not yield 6 1/2 pint jars- it yielded 11, so I will be fig-jammin' for quite some time.
I am in the middle of making the jam but do not have pectin. will it still set without the pectin? I don't really want to go out to the store.
amazing jam! like many I reduced the amount of sugar by half. i also added a couple of ounces of pectin to thicken it and a little more lemon peel for texture. the cognac adds a sophisticated perfume to the jam and the lemon balances and brightens the sweetness of the figs. i didn't smash the fruit because i like it chunky. it's great on plain yogurt and alone by the spoonful:-) can't wait to try it with smelly cheese and crusty bread.
This is my first time making any kind of jam or preserves. I took other reviewer's advice and reduced sugar by half and it is delicious. The cognac adds another layer of complexity that should not be missed! I wish I had made more.