Easy Fig Jam
Homemade easy fig jam made with fresh figs, sugar and citrus, ginger, and a touch of vanilla.
Servings: 16 ounces
Equipment
- large heavy bottom pot
Ingredients
- 908 grams purple or green fresh figs stemmed and cut into 1/2-inch pieces
- 300 grams granulated sugar
- 120 grams fresh lemon juice
- 60 grams water
- Zest of one fresh lemon
- Zest of one fresh orange
- 1/2 teaspoon grated fresh ginger
- 1 teaspoon vanilla bean paste or 1 vanilla bean pod scraped
- 1 tablespoon dry sherry
Instructions
- Place a small plate in the freezer to chill, for testing jam doneness later.
- In a large saucepan, toss the fig pieces with the sugar to coat using a rubber spatula or wooden spoon. Let the figs rest for about 20 minutes until they become juicy.908 grams purple or green fresh figs, 300 grams granulated sugar
- Add the lemon juice, zest, water, sherry, vanilla and ginger. Stir to evenly distribute all the ingredients. Bring the fig mixture to a boil on medium heat and stir until the sugar is completely dissolved.120 grams fresh lemon juice, Zest of one fresh lemon, Zest of one fresh orange, 60 grams water, 1 tablespoon dry sherry, 1 teaspoon vanilla bean paste or 1 vanilla bean pod scraped, 1/2 teaspoon grated fresh ginger
- Lower the temperature to a simmer over low heat. Occasionally stir the figs until the fruit is soft and can be easily mashed with a wooden spoon. The mixture should thicken and the liquid should appear like a syrup, about 20-28 minutes of simmer time.
- Frozen plate test: Take the frozen plate out of the freezer, then spoon a little jam onto it once thickened, if it runs back together cook for 3 more minutes and test again, but if it stays separated it’s ready.
- Thermometer test: Insert a candy thermometer into the jam and remove from heat at 218–220ºF (103–104ºC), though trusting the plate test and your senses helps avoid overcooking and preserves fresh flavor.
- Turn off the heat and carefully spoon the hot fig jam into clean glass heat proof canning jars leaving about 1/4-inch space from the rim. Tightly close with a lid and invert the jars to cool to room temperature.
- Allow the jars to cool completely before storing them in the refrigerator. Jam will stay fresh in the fridge for up to 3 months.
Video
Notes
Sterilizing and Storage:
- If you’re making just a couple jars that will be eaten within the next week or so, I wouldn’t stress about intense sterilization. Just spoon the jam into the clean jars, let it cool and refrigerate.
- Inversion Method: After washing jars and lids on high in the dishwasher, fill them to the top with hot jam. Tightly close the canning lid and turn the jars upside down until cool. This method creates a contraction to seal the lid and the hot jam sterilizes any air left in the jar. Store at room temperature until opened. Jam should last several months.
- Oven method: Place the jars and lids (as long as there’s no rubber seal) on a baking sheet and heat at 180°C/350°F for 10–15 minutes.
- Dishwasher method: If your jars have rubber seals, run the jars, lids, and seals through a hot dishwasher cycle—the heat will do the sterilizing for you.
- Consult the National Center for Home Food Preservation for long term sterilization storage.