Wholesome Fig Jam Recipe

In the enchanting realm of homemade preserves, few delights can compete with the rich, luxurious flavor of fig jam. This spread, characterized by its unique sweetness and subtle complexity, transforms ordinary dishes into culinary masterpieces. Fig jam is not just a treat for breakfast on toast; it serves as a versatile ingredient that pairs beautifully with a wide array of foods. From complementing artisanal cheeses and charcuterie boards to enhancing savory dishes and desserts, fig jam showcases its adaptability in various culinary settings.

Discover the art of making delicious homemade fig jam and elevate your culinary creations! This rich spread is not just for breakfast; it complements cheeses, enhances savory dishes, and adds a sweet touch to desserts. Learn to select ripe figs, balance flavors with sugar and lemon, and find creative ways to incorporate fig jam into your meals. Enjoy the satisfaction of crafting your own preserves and savor the delightful taste that only homemade can offer!

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Ingredients

2 lbs fresh ripe figs, stems removed and quartered

1 cup granulated sugar

2 tablespoons lemon juice (about 1 lemon)

1 tablespoon lemon zest (from the same lemon)

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon (optional)

1/4 teaspoon salt

Instructions

Prepare the Figs: Start by washing the figs under cold water. Remove the stems and cut them into quarters or smaller pieces if desired.

Cook the Figs: In a large, heavy-bottomed saucepan, combine the quartered figs, granulated sugar, lemon juice, and salt. Stir well to mix everything together. Allow the mixture to sit for about 30 minutes, letting the figs release their juices.

Heat the Mixture: Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently. Reduce the heat to low and let it simmer, stirring occasionally, for about 30-40 minutes until the figs break down and the mixture thickens.

Add Flavor: Once the jam has reached a syrupy consistency, stir in the lemon zest, vanilla extract, and ground cinnamon (if using). Continue to cook for another 5-10 minutes, making sure to keep stirring, until the mixture slightly thickens more.

Check Consistency: To check if the jam is ready, place a spoonful on a plate and let it cool for a minute. Run your finger through it; if it holds its shape and doesn't immediately run back together, it's ready.

Prepare Jars: While the jam is cooking, prepare jars by washing them in hot soapy water and rinsing well. You can also sterilize them by placing them in a hot oven (around 200°F) for 10-15 minutes.

Transfer and Seal: Once the jam is done, carefully ladle it into the warm, sterilized jars, leaving about 1/4 inch of headspace. Wipe any residue from the rims with a clean cloth, and seal the jars tightly with their lids.

Cool and Store: Allow the jars to cool at room temperature. Once cooled, you can store them in the fridge for up to 3 weeks or process them in a water bath for long-term storage.

Prep Time, Total Time, Servings: 30 minutes | 1 hour | Makes about 4 cups