Figs are in season now!! They come in plenty but the season is short. There is nothing better than homemade jam. And this is an easy fig jam recipe. Try it once and you will always be looking forward to making your next batch soon. And don’t be intimidated by the thought of making jam. You don’t have to make big batches. You don’t have to can every jam you make. Personally, I make one maybe two jars of each fruit. If you make different fruits as I then one jar of each is plenty. So, I never make large batches of jam and I never bother canning. I make small batches of many different flavors during the year. So my kids always have a variety from basic strawberry, peaches, apricot, mixed berries. See all my jam recipes here
Why make this jam?
No-fail method – This recipe is simple and easy. And if you’ve never made homemade jam you will definitely start now. No-canning – This homemade recipe is without the fuss of canning. Just pour the jam into sterilized jars and save them in the fridge or freezer. However, I have also given you the detailed process for canning. No pectin – Ideally, you can make jam with just two ingredients: fruit and sugar. Most fruits have natural acidity and pectin in abundance. And yet, adding lemon juice helps break down on the skin. Low-sugar – Figs are naturally soft and sweet. Therefore, you don’t need to add a lot of sugar to this jam. I like my jams fruity rather than sugary sweet. Smooth jam – if you want a smoother jam blend the figs in an immersion blender.
Step-by-step: Homemade fig jam recipe
Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam. In a heavy bottom pan or saucepan, combine the figs, sugar, salt, and lemon juice. Also add any or all of the optional ingredients (orange juice, cinnamon, ginger, star anise).Pro tip – The cinnamon and star anise can be removed at any time depending on how strong you want the flavors to be. Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high.Pro tip – Boiling the jam is important as it releases pectin from the skin and seed in fruits.
Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit – so you have a smoother jam-like consistency.Pro tip – Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserving as it cooks. However, mashing will give smoother consistency like jam. Continue to simmer for about 20 to 30 minutes more. Stir often with a wooden spoon so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.Pro tip – The cooking time will depend on the quantity of the jam as well as the heat applied to it. It’s ok to cook a little longer but there must be a simmer for the fruit to release pectin.
Testing the jam
Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate.Pro tip – The cold plate will help cool the jam almost instantly and give you a good indication if the jam is ready. Set aside for 2 to 3 minutes. Then, test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles it means the jam is ready. And if not, let the jam cook a couple of minutes more and test again.Pro tip – You may need to test the jam on a ceramic plate more than once or a couple of times depending on how early you start checking. Alternatively, you can use a candy thermometer – the jam should reach 105 C / 221 F.Pro tip – I find the thermometer to be the easiest and fool-proof method to check for doneness. Optional – Just when you are ready to take the jam off the heat add a teaspoon of butter and stir well. Butter helps dissolve foam that accumulates on top of the jam.Pro tip – You don’t need more than 1 teaspoon of butter to help with the foam. It will also give you that glossy shine. Pour the jam into warm sterilized jars leaving 1/4 inch headspace from the top. Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets. Place a piece of wax paper on the top before you place the lid on tightly. Clean the rim of the jar with a clean paper towel. Top the lid.Alternatively, use the lid with screw-on rings that come with the canning jars. This seals the jar.
The canning process (if you plan to can the jam)
Sterilizing the jars
Sterilize 4 x 8 oz (250 g) jars by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 F / 140 C.Pro tip – I find the dishwasher does a good job of cleaning and the oven dries any excess moisture in the bottles. Note – Leave them in the oven until you are ready to use them (you can turn the oven off). Don’t forget to wash and sterilize the bottle lids as well.
Canning
Place a rack in the bottom of a large pot or water canners. Fill half the pot with water. Bring the water bath in the stock pot to a boil on high heat. Lower the pint jars over the rack or boiling water canner leaving enough space between the jars.Pro tip – The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water. Bring the water to a boil again. Cover the pot and process/simmer for 15 minutes. Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely.Pro tip – The hot jars are very delicate so make sure to use tongs when taking them out and place them on soft towels to prevent them from breaking.
Storage
If canning, the canned jam will stay in a cool dry place in the pantry for up to a year or even longer. When not canned, the jam will stay at room temperature for a month or more in good weather. You can also keep the jam in the fridge for 3 to 6 months. Label the jar with the name and date so you know what is in and when you made it.
Creative ways to serve fig jam
Fig and Cheese Board: Serve fig jam alongside a selection of cheeses like brie, camembert, or goat cheese. It pairs beautifully with the creamy texture and adds a sweet contrast. Fig Jam Glaze: Use fig jam as a glaze for meats such as pork tenderloin, chicken, or duck. Simply brush the jam over the meat before roasting or grilling for a sweet and savory flavor. Fig Jam Crostini: Spread fig jam on toasted baguette slices and top with goat cheese and a drizzle of honey for a delicious appetizer or snack. Fig Jam Salad Dressing: Whisk together fig jam, balsamic vinegar, olive oil, and Dijon mustard for a sweet and tangy salad dressing. Fig Jam Thumbprint Cookies: Make thumbprint cookies by pressing your thumb into cookie dough balls and filling the indentation with fig jam before baking. Fig Jam and Prosciutto Pizza: Spread fig jam on pizza dough, top with mozzarella cheese, prosciutto, and arugula for a gourmet pizza. Fig Jam Marinade: Use fig jam as a base for a marinade for chicken, pork, or lamb. Add ingredients like soy sauce, garlic, and ginger for added flavor. Fig Jam and Yogurt Parfait: Layer fig jam with Greek yogurt and granola for a delicious and nutritious breakfast or snack.
Frequently asked questions
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Similarly, the sweetness of the jam will depend on how sweet the fruit is. So, make sure to taste the fruit if it is not sweet adjust the sugar by a few tablespoons or more.
