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Fig Jam

User Rating 4 Star Rating (1 Review)

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Fig jam
Pascal Preti/Stockbyte/Getty Images
This is a delicious jam to make with fresh figs.

Ingredients:

  • 3 pounds fresh figs, washed, stems removed
  • 2 cups granulated sugar
  • Juice and finely grated zest of 1 lemon

Preparation:

In a large saucepan, combine the figs, sugar, and lemon juice and zest. Bring to a simmer over medium low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally. Remove the cover and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep from scorching.

For a good gel, test a small amount on a very cold saucer: Put the saucer in the freezer for a few minutes, put a little of the fig mixture on it, then return to the freezer for 1 minute. When a good gel stage is reached, the surface of the fruit mixture will wrinkle slightly when pushed with a finger.

While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil; reduce heat and keep jars in the water.

Put water in a saucepan and bring to a simmer, reduce heat to low and add the jar lids. Keep in the hot water until ready to use. Do not boil.

Fill the jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe jar rims and threads with a wet paper towel. Place lids on jars using tongs or a jar magnet then screw on the rings. Place on a rack in the hot water in the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring to a boil jars for 10 minutes.

Makes 4 half-pint jars.

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User Reviews

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 4 out of 5
Yummy and Easy to Make, Member mkatdesign

I made this jam yesterday with fresh figs (three varities) from a local farm. I used 33 figs because a lady at the farm told me that there were approx 11 figs/lb. I ended up cooking it of 1-1/2 hours because it would not thicken and then I used an immersion blender to break up the last large pieces of fig. After all of that I was finally able to get a good gel test using the prescribed freezer method. My yeild was five 1/2 pts. It tastes amazing.

38 out of 41 people found this helpful.

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