Introduction
Fig jam is a delightful spread with a unique, rich flavor. It’s perfect on toast, with cheese, or as a filling for pastries. Making your own fig jam is incredibly rewarding and allows you to control the sweetness and texture. Let’s dive into this simple recipe.
Ingredients:
- 2 pounds fresh figs, quartered
- 3 cups granulated sugar
- 1/4 cup lemon juice
- 1 tablespoon vanilla extract (optional)
- Pinch of salt
Equipment:
- Large, non-reactive saucepan
- Heat-safe bowl
- Jars with lids
- Canning funnel (optional)
Instructions:
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Prepare the Figs:
- Wash the figs and cut them into quarters. Remove any stems.
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Combine Ingredients:
- In a large, non-reactive saucepan, combine the fig quarters, sugar, lemon juice, vanilla extract (if using), and salt. Stir to coat the figs evenly.
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Cook the Jam:
- Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat to medium-low and continue to cook, stirring frequently, until the jam thickens and reaches your desired consistency. This may take about 30-45 minutes.
- To test for doneness, drop a small amount of jam onto a chilled plate. If it wrinkles slightly when pushed with a finger, it’s ready.
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Sterilize Jars (Optional):
- If you plan to can the jam, sterilize your jars and lids by boiling them in water for 5 minutes.
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Pot the Jam:
- Ladle the hot jam into clean, sterilized jars, leaving about 1/4 inch headspace.
- If canning, seal the jars according to your preferred canning method.
- For refrigerator storage, let the jam cool completely before sealing with lids.
Tips and Variations:
- For a chunkier jam, coarsely chop the figs.
- Add a pinch of cinnamon or cardamom for extra flavor.
- For a deeper color, add a splash of red wine or balsamic vinegar.
- Serve fig jam with grilled cheese, brie, or as a topping for ice cream.
Storage:
- Canned fig jam can be stored in a cool, dark place for up to a year.
- Refrigerated fig jam will keep for several months.
Enjoy your homemade fig jam!
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