Homemade fig jam is the best. You can taste the freshness and there is nothing better than some shining on your charcuterie board in the summer. This is not a true canning recipe posted below - this is a quick and easy recipe for jam to use right away! I make this and put it in the fridge to enjoy for a couple weeks!
Ingredients:
1 lb fresh figs (make sure in season for best results)
1/2 cup sugar
1/4 cup water
1 tsp vanilla
1/2 squeezed lemon
pinch salt
red pepper flakes IF you want a kick - I made one jar with and one jar without
Directions:
1. First, remove the stems from the figs and discard. Then add the figs into a blender (I used a nutri-bullet) and mix until all ground up and smooth (unless you want it a little chunkier).
2. Take the fig paste and put into a heavy bottomed-medium sauce pan. Add the water, sugar, vanilla and lemon juice and bring to a boil. Once boiling, reduce to medium heat. Continue to boil and stir until it gets to a thick consistency and shiny - it will take about 10-15 minutes. You will be able to tell when it slides off as larger chunks off your spatula and is thick and jam-like.
3. Once finished, remove from heat and let cool slightly.
4. Once cooled, add it to the jars. I do two or three smaller jars - this yields about 1.5 cups of jam. Don't screw the lid on tight until it has cooled in the jar. Like I had mentioned - this isn't a true canning method - if you wanted to do that you'd need to heat the jars and lids like traditional canning for sterilization. I love this recipe for the simplicity for quick fresh fig jam! Lasts about 2 weeks - must be refrigerated in its entirety.
Serve with your favorite cheeses and crackers - it's delicious!
xoxo
Chef Em
Comments