Fig jam captures the rich, honeyed flavor of ripe figs in a sweet, spreadable preserve that’s perfect year-round. Canning fig jam not only extends its shelf life but also locks in the fresh taste, making it a delightful addition to breakfasts, desserts, and cheese boards. This recipe balances figs with citrus and just enough sugar to highlight their natural sweetness.
Ingredients
- 3 pounds fresh ripe figs (about 8 cups chopped, stems removed)
- 2 ½ cups granulated sugar
- 1 lemon, juiced (about 3 tablespoons)
- 1 orange, juiced (about ¼ cup)
- 1 teaspoon freshly grated lemon zest
- 1 teaspoon freshly grated orange zest
- ½ teaspoon ground cinnamon (optional)
- 1/8 teaspoon salt
- 1 package (1.75 oz) fruit pectin (such as Sure-Jell)
Instructions
- Prepare jars and lids: Sterilize four 8-ounce canning jars and their lids by boiling them in water for 10 minutes. Keep jars warm until ready to fill.
- Wash and chop figs: Rinse figs gently under cold water, remove stems, and chop coarsely. You can peel figs if desired for a smoother texture, but it’s not necessary.
- Combine fruit and citrus: In a large non-reactive pot, combine chopped figs, lemon juice, orange juice, lemon zest, orange zest, and salt. Stir to combine.
- Add sugar and pectin: Stir in the granulated sugar and sprinkle the fruit pectin evenly over the mixture. Let it sit for 10 minutes to allow the pectin to dissolve.
- Cook the jam: Bring the mixture to a full rolling boil over medium-high heat, stirring constantly. Once boiling, reduce heat slightly and boil hard for 1 minute while stirring continuously. If using cinnamon, stir it in at this stage.
- Test for gel: To test if the jam will set, place a small spoonful on a chilled plate and let it sit for a minute. Push the edge with your finger—if it wrinkles and holds shape, it’s ready. If not, boil for another minute and test again.
- Fill jars: Ladle the hot jam into the warm sterilized jars, leaving about ¼ inch headspace at the top. Wipe rims with a clean damp cloth to remove residue.
- Seal jars: Place the sterilized lids on jars and screw on the bands fingertip-tight (do not overtighten).
- Process jars in boiling water bath: Submerge jars in a boiling water canner, ensuring they are covered by at least 1-2 inches of water. Process for 10 minutes (adjusting for altitude if needed).
- Cool and store: Remove jars and place on a towel to cool undisturbed for 12-24 hours. Check seals—lids should not flex up and down when pressed. Store sealed jars in a cool, dark place.
Tips
- Choosing figs: Use fresh, ripe figs that are soft to the touch but not mushy. Black Mission or Kadota figs work well for jam.
- Peeling figs: If you prefer a smoother jam, blanch figs briefly in boiling water and slip off skins before chopping.
- Adjusting sweetness: If you prefer less sugar, reduce to 2 cups but note this may affect the jam’s shelf stability and set.
- Water bath safety: Fig jam is high acid due to citrus and pectin, so water bath canning is safe. Always follow USDA guidelines for processing times and jar sterilization.
Serving Suggestions
Fig jam is incredibly versatile. Spread it on toast, English muffins, or croissants for a sweet breakfast treat. It pairs beautifully with creamy cheeses like brie, goat cheese, or sharp cheddar on a charcuterie board. Use it as a glaze for roasted meats such as pork or chicken, or swirl into yogurt or oatmeal for natural sweetness. It also makes a delicious filling for thumbprint cookies or thumbprint bars.
Variations
Customize your fig jam by experimenting with spices and flavorings. Add a splash of vanilla extract or a pinch of ground ginger for warmth. For a boozy twist, stir in a tablespoon of bourbon or port wine after cooking (before canning, if you plan to consume quickly). You can also combine figs with other fruits like pears or apples to create a mixed fruit preserve. For a spicier version, add finely chopped fresh ginger or a pinch of cayenne pepper.
Storage and Reheating
Properly canned fig jam stored in sterilized, sealed jars will keep for up to one year in a cool, dark pantry. Once opened, refrigerate and consume within 3-4 weeks. If you have leftover jam that wasn’t canned, store it in the refrigerator and use within two weeks. Reheating jam is generally not necessary; just bring to room temperature before serving to enhance flavor and spreadability. If reheating for recipes, warm gently on the stove over low heat, stirring frequently to prevent scorching.
Frequently Asked Questions
Can I use dried figs to make fig jam?
While fresh figs provide the best texture and flavor for jam, dried figs can be used if rehydrated first. Soak dried figs in warm water for several hours or overnight, then drain and proceed with the recipe. However, expect a thicker, less juicy jam.
Do I need to peel figs before making jam?
Peeling figs is optional. The skin is edible and contains nutrients, but it can add a slightly chewy texture. For a smoother jam, you may blanch and peel them, but many prefer to keep the skins for a rustic feel.
Why is pectin important in fig jam?
Figs have some natural pectin, but not always enough to achieve a good set. Adding commercial pectin ensures your jam gels properly and has a spreadable consistency. Without pectin, the jam may remain runny or require longer cooking, which can darken the fruit.
How long should I process fig jam in a water bath canner?
Process jars for 10 minutes at a full boil, adjusting for altitude as needed. This ensures the jam is safely preserved by killing bacteria and sealing jars properly.
Can I freeze fig jam instead of canning?
Yes, fig jam freezes well and keeps its flavor and texture. Use freezer-safe containers, leaving headspace for expansion. Frozen jam lasts up to 6 months. Thaw in the refrigerator before use.
What if my jam doesn’t set?
If your jam remains runny, it may need more pectin or longer cooking time. You can reboil it with a bit more pectin, then re-can or refrigerate for immediate use. Avoid overcooking, which can alter flavor and color.
Fig jam is a delightful way to preserve the fleeting season of fresh figs and enjoy their unique flavor year-round. With its simple ingredients and straightforward canning method, this recipe empowers home cooks to create a truly special preserve that enhances countless dishes. Whether spread on toast or paired with cheese, fig jam is a sweet taste of summer anytime.
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