Fig Jam
Super easy Fig Jam Recipe made with fresh figs, granulated sugar, lemon juice and a spash of water, a fantastic small-batch jam without pectin and effort, but the result is an incredibly aromatic jam that can be enjoyed on its own, on toast, or as part as a charcuterie board. It pairs incredibly well with soft cheese like brie, goats cheese or camembert, and it works amazingly well in lots of fancy appetizers.
Servings: 3 small jars
Calories: 543kcal
Ingredients
- 900 g fresh figs ( 2 lb)
- 250 g granulated sugar ( 1 ¼ cup)
- juice from half a lemon
- 125 ml water ( ½ cup)
Instructions
- Cut the figs into quarter, and add them to a pan together with the sugar, lemon juice and water.
- Toss well to combine all the ingredients.
- Place the pan on a medium heat and leave it to simmer, stirring occasionally and mushing the figs, until the jam is soft and most of the liquid has been absorbed and the jam falls off the spoon in thick, heavy drops.
- The jam can take up to 50 minutes to be ready.
- Remove the jam from the pan, and transfer it to jars.
- Allow the jam to cool down completely before storing.
Video
Notes
For storing the fig jam, you have 2 options:
- you can either add it to jars, leave it to cool at room temperature until it cools down completely, then refrigerate
- or, if you make this fig jam for canning, add it to sterilised jars while it's still hot and, tighten the lids really well, then store in a cool place
Nutrition
Calories: 543kcal | Carbohydrates: 141g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 6mg | Potassium: 698mg | Fiber: 9g | Sugar: 132g | Vitamin A: 426IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 1mg