Figs are now in season. When I buy figs to eat or for a recipe, I purchase much more than I can eat. That is particularly the case when I buy figs from a store like Costco. When that happens, I find other ways to preserve them. This time, I purposefully purchased a larger quantity of figs to make this fresh fig jam.
I love this fresh fig jam recipe. This fig jam is an especially nice treat to have on hand. As always, this is a simple recipe that doesn’t require a large amount of time
Homemade Fresh Fig Jam Recipe
- 2 pound fresh ripe figs, washed, stemmed and cut in half
- ½ cup sugar
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoon salt
Place a small plate and spoon in the freezer. Sterilize 6 – 4 oz jars, lids and bands and set aside.
In a medium Le Creuset type saucepan, mix figs, salt, sugar, zest, and lemon juice until combined. Cook over medium-low heat, uncovered for about 20 minutes and check for doneness. Using the frozen plate and spoon, place a small amount of the jam on the chilled plate. Place the dish back in the refrigerator for 1 minute. Tilt the plate to check for jelling, if it stays put or hardly moves you’re good. One final test I do is to run my finger through the mixture, if it forms a firm line and crinkles a bit on the sides, it’s done. If neither happens, clean the plate and spoon and place them back in the freezer and repeat this process every few minutes until you’ve reached a proper level of jelling/thickness.
When the thickness you desire is achieved, remove the jam from the heat. Using a canning funnel, carefully spoon the jam into the clean, sterilized jars and allow to cool. Once cooled, label, date and store in the refrigerator up to a month or freeze for later use up to 12 months.
Notes: If you like your fig jam a little sweeter, add a bit more sugar. If you want a bit more tartness, you can add a bit more lemon. However, be careful not to add too much of either, the figs will carry the day all by themselves. You may need to mash the fruit a little, depending on the fig skins. I use small, heavy sided jars that can be found on line at many grocery stores and at Cost Plus/World Market.
I always make this jam in small batches and put it in small freezer safe jars. This makes for an excellent presentation. It is a superb addition to a cheese and wine course or breakfast with a good bread, homemade biscuits or scones. This jam never stays around very long. It is that popular. I usually hide some to ensure I have it around for the holidays.
When you find some great figs, purchase a larger amount of this decadent fruit and make this easy and delicious jam recipe.
Time to eat…
P.S. Take a moment to check out and purchase some of the tools I used for this “Fresh Fig Jam” below. 🙂