Simple Fig Jam Recipe

Once your fig and sugar mixture has had time to rest and macerate, it’s time to cook it down into a luscious jam. Begin by transferring your mixture into a large, heavy-bottomed pot. This type of pot helps distribute heat evenly and minimizes the risk of burning, which can ruin your jam.

Embark on a sweet culinary adventure with homemade fig jam! This delightful spread balances the rich sweetness of fresh figs with zesty lemon and optional cinnamon, making it a versatile condiment for breakfast, cheese platters, or baking. Learn how to select the best figs and create a perfect consistency while infusing your personal touch. Experience the joy of preserving fruits and savoring unique flavors with every jar you make. Start your fig jam journey today!

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Ingredients

1 pound fresh figs, stems removed and quartered

1 cup granulated sugar

1 tablespoon lemon juice (freshly squeezed)

1/4 teaspoon cinnamon (optional)

1/4 cup water

Instructions

Prepare the Figs: Rinse the figs under cold water and remove the stems. Cut the figs into quarters and place them in a large mixing bowl.

Combine Ingredients: Add the granulated sugar, lemon juice, and water to the bowl with the figs. If you like a hint of spice, sprinkle in the cinnamon.

Cook the Mixture: Transfer the fig mixture into a medium-sized saucepan. Cook over medium heat, stirring occasionally, until the sugar has dissolved and the mixture begins to bubble.

Simmer: Lower the heat and let the mixture simmer gently for about 30-40 minutes. Stir frequently to prevent sticking, and mash the figs slightly with a spoon to break them down as they cook.

Check Consistency: After 30 minutes, test the consistency by spooning a small amount onto a chilled plate. If it holds together without running, it’s ready. If not, continue cooking for an additional 5-10 minutes and test again.

Jar the Jam: Once the jam reaches your desired thickness, remove it from the heat. Allow it to cool for 10 minutes before ladling it into clean, sterile jars. Wipe the rims with a clean cloth to ensure a good seal.

Seal and Store: Seal the jars with lids and let them cool completely at room temperature. Store in the refrigerator for up to 3 weeks or process in a water bath for longer shelf life.

Prep Time: 10 minutes | Total Time: 50 minutes | Servings: About 2 cups