After not being able to find fresh figs when I was making my Strawberry Fig Jam and having to resort to using dried figs, I am now finding an abundance of fresh figs. Simple jams are easy to make and I decided to make a batch of fig jam. I’m looking forward to enjoying this fig jam in the winter. I think it would be perfect with muffins, sourdough bread or with cream cheese.
This fig jam is made without added pectin; the figs themselves help make the jam thick.
Simple Jams: Fig Jam
5 pounds of fresh figs
4 cups sugar
¾ cups water
¼ cup lemon juice
Before beginning prepare your figs by completely covering the figs with boiling water. Let stand for ten minutes. Drain, stem and chop the figs. Measure 2 quarts of chopped figs.
To prepare the jam combine the figs, sugar, and water in a large saucepan. Bring the mixture slowly to a boil, stirring until the sugar dissolves. Cook rapidly to the gelling point. As the mixture thickens, stir frequently to prevent sticking. This may take 30-60 minutes. Add the lemon juice and cook for one more minutes. Remove from the heat. Skim foam if necessary. Ladle jam into hot jars, leaving ¼ inch headspace. Adjust your two-piece tops and process for 15 minutes in a boiling water canner. Makes about 5 pints, or moe if you have more figs!
Strawberry Fig Jam may still be my favorite jam but this plain fig jam tastes amazing. I’m already thinking of the various ways I can use this jam in the winter. Maybe try making a jam filled cookie?
Have you made fig jam before? How have you used it? I’m thinking it will be pretty tasty over my sourdough bread.