Figs Jam

By DK on Aug 01, 2012
Fresh Fig Recipes | Easy homemade Jam Recipes
Figs have been flourishing in the aisles of my local Farmer's market. I haven't been as welcoming of Figs as it supposedly deserves, at least not until recently. The thing with "Good Habits" is that it always meticulously chooses (with 99% success rate, I tell ya!) the stuff which you don't like to do. Sigh! Anyways, with its standard motto of "Its good for you", I finally convinced myself to include it in my "I am reforming when I ...." list.
Fresh Fig Recipes | Easy homemade Jam Recipes
I assure you, I have progressed from keeping my face as if in pain, to being indifferent as far as consuming the fruit goes. To be honest, its not as bad as my mental vision (of self torture - no less) conjured it up to be. I can at times be such a drama queen. The dudes in my family love Figs and hence I judiciously buy them year after year. And this year I even helped in creating a dent to the numbers - not only by eating them raw but also by making this delicious (yes, I actually did use that word along with figs...I told you, I am reformed!) Jam or preserves if you will.
Fresh Fig Recipes | Easy homemade Jam Recipes
I have been making Jams for quite a number of years, but in last couple of years have restricted myself to making small quantities. The kind that probably would last me 10-15 days. The main reason being I like variety and opt to try jams with various seasonal ingredients. Secondly, low sugar Jams have less shelf life than their full sugar cousins. So my latest guest to the refrigerator is this Fig jam with some warming spices added to it.
Fresh Fig Recipes | Easy homemade Jam Recipes
In my opinion, this Jam is a cornucopia of flavors. The minute you put it in your mouth, you get a blast of sweetness from the honey and hint of cinnamon. It travels down your throat leaving a trail of warmth thanks to the ginger and with the lingering taste of figs in your mouth. All in all, it will brighten up your morning (noon, evening or (mid)night!)
References

from my kitchen notes

Basic Information
Prep Time: Under 15 min
Cook Time: Under 30 min
Serves: 2 people
Yield: Makes around 2 cups of Jam or 1 pint ( or two 1/2 pint) Jars.
Ingredients
  • 1 lb (abt 455 grams) ripe Figs
  • 1/4 cup Lemon juice, freshly squeezed
  • 1 tsp Lemon zest, or from 1 med-large lemon
  • 1/2 tsp ground Ginger, see Tips
  • 1 Cinnamon stick
  • 1/2 cup honey, see Tips
  • 1/2 cup Sugar
Tips
1. Honey: Using honey is a matter of taste. If you are not sure of your preference, I would suggest starting off with 1/4 cup and 3/4 cup sugar and taking it forward from there. Though you can use all honey, our taste defines that 1/2 cup is the perfect balance before it overpowers the taste of figs (and anything else we might add to it). Honey has a strong flavor and tends to take over both aroma and taste. Hence I stick to 1/2 cup. But you can use any other sweetener you like or go the traditional route and use all sugar instead. Honey and Sugar have almost same shelf life, but since this uses less sugar than traditional Jams, consume it within 10-15 days.

2. Ginger: You can also use 1/4 cup of chopped crystallized ginger instead of the ground ginger. Want to go for fresh ginger? Then use abt 1 tbsp grated ginger root plus sugar to taste instead.
Method
1
Wash the figs well.
Fresh Fig Recipes | Easy homemade Jam Recipes
2
Trim the stems.
Fresh Fig Recipes | Easy homemade Jam Recipes
3
Now add all the ingredients together in a heavy pan.
Fresh Fig Recipes | Easy homemade Jam Recipes
4
Place in on a stove top on low-medium heat
Fresh Fig Recipes | Easy homemade Jam Recipes
5
until the sugar dissolves.
Fresh Fig Recipes | Easy homemade Jam Recipes
6
Increase the heat to med-high until it comes to a boil
Fresh Fig Recipes | Easy homemade Jam Recipes
7
and starts thickening. Make sure to keep stirring on and off.
Fresh Fig Recipes | Easy homemade Jam Recipes
8
When the Jam starts reaching the setting stage, remove the cinnamon stick.
Fresh Fig Recipes | Easy homemade Jam Recipes
9
Check for doneness. I usually dip a chilled spoon into the boiling jam mixture. In the beginning, you would notice that syrup simply runs of the side of the spoon, but as the time passes it will start becoming heavier and would fall slowly as drops. You know its done when two drops form together and "sheets" off together from the spoon. Another test I do is by placing a plate in the freezer. When I am ready to test, I remove the plate and add few drops of the boiling jam mixture to the plate. I place it back in the freezer for few seconds. If the mixture gels, then the jam is ready.
Fresh Fig Recipes | Easy homemade Jam Recipes
10
When ready, remove the jam from the heat and set aside. Ladle the jam into 1 pint jars, let them cool and then store them in the refrigerator. If you planning for longer shelf life, then do the canning process as picturized here.
Fresh Fig Recipes | Easy homemade Jam Recipes
Enjoy it with your toast, oatmeal, on top of a baguette and anywhere your fancy takes you :) Fresh Fig Recipes | Easy homemade Jam Recipes
4 members have made this recipe!
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47 Responses to “Figs Jam”
  1. I call my fig tree my Giving Tree. Every year, it gives me more than I can eat even after sharing with a red cardinal family. I usually make fig preserves with a fabulous French recipe I found online. But this year, I found your recipe and tried it also. Yum! Ginger and lemon zest are perfect match with figs. The warning about sugar amount was very helpful. The fig season is over in my region, but I will definitely remember your recipe next year. Thank you for sharing the wonderful recipe.

  2. Anna

    Great jam, thank you. I made it this morning, without the cinnamon and with 1 part honey to 3 parts sugar and its totally delicious. My mum is now planning to make some this afternoon. She has a fig tree and was looking for fresh inspiration. Best wishes to you.

  3. :wink: A great Figs Jam recipe. Never made fig jam before tonight. I made it your way. I just did add a little juice from an orange because I did not have enough lemon juice. My jam came out delicious. I made a jar for a friend who gave me the figs and one for me. Thanks for your recipe.

  4. :wink: Followed your instructions but doubled everything.
    What a great jam,I don’t think it will be around for more than a week. I have been making all sort of recipes for years
    and at the young age of 75 hope to continue.Have lived in India and Burma and my special cook for fun is Curry.
    Now live in Spain,make a mean Paella. Regards Bill.

  5. I just made this recipe, adding more ginger since I love it. Fantastic recipe. Excellent flavor. Thank you!

  6. Susie

    Can the cooled jam be put into the freezer without any preserving process being done first?
    Thanks!

  7. Susie

    :?: Would you be so kind as to answer this question: after the jam has cooled and is in the jar, can it be immediately placed into the freezer for later use without any preserving process being done first?
    Many thanks, Susie

  8. Brenda

    I made this jam and included small pieces of the lemon in addition to the zest and juice. I also grated fresh ginger. Not sure it will make it the freezer but know I’ll make it every year. Thanks, This recipe is truly a winner. This is the only recipe I found not using pectin or Sure jel.

  9. dana

    I did your recipe, and I was very happy following all the tips and finding them really working… after pouring the mixture into my jars to cool, i noticed that I forgot the squeezed lemon juice, is it a big deal? what does it add to the recipe?… thanks

  10. Elven W

    This was delicious as well as easy to make. Made no changes.

  11. D

    I made jam for the very first time in my life using this recipe! I had 4lbs of figs so I had to quadruple the recipe which means I had to share it with my parents, Aunt and Uncles. Major hit!

  12. judy

    :wink: Ihave never worked with figs, but it looks like in the picture you did not take the skin off ….is that right?

  13. Chhavi

    It looks like a lovely recipe!!! Q, can I use dried figs??? Thankyou in advance!

  14. Judy

    I have just made this jam and it is brilliant! I did add about a cup of water and cooked it longer but other than that I followed the recipe ( I used both fresh ginger and crystallized ginger ) I tested for setting with a thermometer and when it reached 105C it was done! (BTW I used a tea infuser spoon and put in the pips from the lemon to add extra pectin)
    We just ate the remains of the jam leftover from filling the jars on crackers with cheese for lunch and my husband said it was wonderful and the aftertaste was superb! He doesn’t usually comment! :-) Many thanks for this recipe it will be a favourite again next year when figs are in season.

  15. SM.

    I’ve just made this jam. Doubled the recipe and used 1/2 cup honey and 1and 1/2 cups sugar. used fresh ginger. And the jam is hot!! But fabulous. Thanks DK.

    Thank you so much for the feedback :) –DK

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