Making homemade fig jam is simpler than you think and so rewarding. This sweet, versatile spread is perfect on toast, with cheese, or as a glaze for meats. You’ll love having a batch of this delicious jam ready in your fridge!
Key Ingredients & Substitutions:
- Fresh Figs: Use ripe figs for the best flavor. Any variety works well.
- Sugar: Granulated sugar is standard. You can slightly reduce the amount if your figs are very sweet, but it’s important for preservation.
- Lemon Juice: Freshly squeezed is best. It adds brightness and helps with the jam’s setting.
Ingredients:
- 2 lbs fresh figs, stems removed and quartered
- 1.5 cups granulated sugar
- 1/4 cup fresh lemon juice
- 1/4 cup water
How Much Time Will You Need?
- Total Time: 1 hour 15 minutes
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Servings: Approximately 3-4 half-pint jars
- Tools Needed: Large pot, wooden spoon, potato masher (optional), sterilized jars.
Step-by-Step Instructions:
1. Prepare the Figs
Wash your fresh figs thoroughly and remove their stems. Quarter each fig, or chop them smaller if you prefer a smoother jam. Place the prepared figs in a large, heavy-bottomed pot.
2. Combine Ingredients
Add the granulated sugar, fresh lemon juice, and water to the pot with the figs. Stir everything together gently to combine. Let the mixture sit for about 10-15 minutes to allow the figs to release some of their natural juices.
3. Cook the Jam
Place the pot over medium heat and bring the fig mixture to a gentle boil, stirring occasionally. Once boiling, reduce the heat to low and let it simmer. Continue cooking for about 45-60 minutes, stirring frequently to prevent sticking and mashing the figs with a potato masher or spoon as they soften.
4. Test for Doneness
The fig jam is ready when it thickens and a small amount placed on a cold plate wrinkles when pushed with your finger. As it cools, the jam will thicken further. If you prefer a smoother jam, you can use an immersion blender briefly at this stage, but leave some chunks for texture.
5. Jar the Jam
Carefully ladle the hot fig jam into sterilized jars, leaving about 1/4 inch of headspace. Wipe the rims clean and secure the lids. This homemade fig jam is now ready to enjoy or store.
Storage Instructions:
Once cooled, store sealed jars of fig jam in the refrigerator for up to 3 weeks. If you plan to store the jam for longer, follow proper canning procedures for shelf-stable storage. Unopened, properly canned fig jam can last for up to a year in a cool, dark place.
Frequently Asked Questions (FAQ):
- Can I use frozen figs for fig jam? Yes, you can use frozen figs. Thaw them completely before cooking, and drain any excess liquid.
- My fig jam is too runny, what should I do? Continue simmering the jam over low heat, stirring often, until it reaches the desired consistency.
- How do I sterilize my jars? You can wash jars with hot, soapy water, rinse well, and then either boil them for 10 minutes or run them through a dishwasher on a hot cycle.
- Can I reduce the sugar amount? You can slightly reduce the sugar, but be aware it might affect the jam’s setting and shelf life. Figs are naturally sweet.
- Do I have to peel the figs? No, the skins of fresh figs are thin and soften during cooking, adding flavor and texture to your fig jam.