Fig Jam
Fig Jam or preserves have become one of my favorite additions to a charcuterie board. I love it spread on pizza and topped with arugula and prosciutto. I love it with grilled cheese. If you are like me, then you must try this easy recipe when fresh figs are available!
With a few simple ingredients, you can have jars of this homemade fig jam in your fridge. There is no canning involved which is an added bonus!
Combine the fig pieces with all of the remaining ingredients and bring to a boil, stirring until the sugar is dissolved.
Simmer the fig jam over medium-low heat for 35-45 minutes, mashing the pieces until the fruit is soft and jammy.
Discard the citrus peels and spoon the jam into 10-ounce containers. Close the lids and let cool to room temperature.
Store the fig jam in the refrigerator for up to 3 months. The jam makes a lovely gift, too!
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Fig Jam
Makes: 3 & 1/2 cups
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Ingredients
- 2 pounds ripe figs, stemmed and diced
- 1 & 1/2 cups sugar
- 1/4 cup plus 2 tbsp fresh lemon juice
- 1/2 cup water
- 4 one-inch-thick strips of orange or lemon peel (or a combination), making sure to avoid the white pith
Instructions
In a large, nonreactive saucepan, toss the fig pieces with the sugar, lemon juice, water, and citrus peels. Bring to a boil, stirring until the sugar is completely dissolved.
Simmer the fig jam over medium-low heat, stirring occasionally and mashing the fig pieces, until the fruit is soft and jammy, 35 to 45 minutes.
Discard the citrus peels and spoon the jam into three 10-oz jars, leaving ¼ inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
Recipe by Once Upon a Chef
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