Fig Jam Two Ways
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Decades ago, I started canning because I was craving some of my parents’ recipes like Sweet & Savory Ketchup, Bread & Butter Pickles 🥒, Homemade Sweet Relish, and others. I was only making savory recipes at first, as my parents never made sweet jams. When I began feeling comfortable with the canning process, I slowly ventured into sweet recipes.
 
My first “sweet” recipe was my Fig Jam Two Ways! I wanted to make my Duck Breasts 🦆 with a nice savory sauce, and the idea of making a fig balsamic for it sounded amazing! As I never made it before, I only used 1 pound in case it needed some tweaking… it was perfect the first time! Left with another pound, I decided to simply make a regular jam. Voilà! I broke into sweet jam making!
 
These Fig Jam Two Ways recipes are incredible! I love this fruit, and having the choice to go either sweet or savory is even more attractive. I love my Strawberry 🍓, Black & Blue, Raspberry, and Plum Jam in the morning, but this “sweet” one is a delicious change.
 
My Fig Newton Cookies filling can be substituted with the regular jam recipe – bonus! Use the balsamic one to make a nice glaze or a sauce for your protein. Sweet or savory goes very well as a topping for goat cheese 🧀 on crostini.
 
These two recipes are pretty much the same; they differ slightly with the ingredients and also the cooking time. The sweet jam takes 5 to 10 minutes longer to cook versus the savory one, which takes only 20 minutes. The processing time in a boiling water bath 💦 is 10 minutes, and the resting time is 12 hours for both. Each recipe yields 2 jars of 250 ml.
 
Fig Jam Two Ways are yummy and easy recipes to enjoy this fruit! With one sweet and one savory jam, you have a choice of condiments to pick from. This is a tasty change from your everyday regular jam…
Bon Appétit!🍽
 
Check out these other great and delicious canning recipes…😀
– Quick Pickled Mushrooms
– Pickled Red Onions
– Apricot Jam
– Spicy Red Pepper Jelly
– Pickled Jalapeños
– Citrus Marmalade
– Bourbon Maple Bacon Jam
– Pickled Beets
– Mango Chutney
and for even more canning recipes 🥒, click on this link… Recipe Category • Canning
 

 
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Fig Jam Two Ways

Fig Jam Two Ways

Fig Jam Two Ways is a delicious choice to enjoy this fruit! It's a tasty change from your everyday regular jam.
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Servings 2 -250 ml jars

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Prep Time 3 minutes
Cook Time 35 minutes
Passive Time 12 hours

Ingredients
  

FIG JAM

  • 1 lb. Black Mission figs, washed, stems removed and quartered
  • ½ cup granulated sugar, or more to taste
  • ½ cup water
  • ½ tbsp. freshly squeezed lemon juice tips & tricks
  • ½ tsp. lemon zest

FIG BALSAMIC JAM

  • 1 lb. Black Mission figs, washed, stems removed and quartered
  • ⅔ cup granulated sugar
  • 2 tbsp. dry red wine
  • 1 tbsp. freshly squeezed lemon juice tips & tricks
  • 1 tbsp. aged balsamic vinegar
  • ⅛ tsp. cayenne pepper

Directions
 

FIG JAM

  • In a medium pot over medium-high heat, add figs, sugar, water, lemon juice, and lemon zest; stir well.
  • When the mixture starts to simmer, reduce the heat to medium-low and cook until it thickens, about 25 to 30 minutes, stirring often.
  • While it’s cooking, crush the fruit using either the tip of a wooden spoon or a meat chopper.
  • When time is up, using an immersion blender, process until the consistency is somewhat smooth keeping some little chunks in it.
  • Remove from the heat and fill up the sterilized jars, leaving ½-inch head space at the top. Wipe the rims, apply the snap lids and screw bands.
  • Place the jars in a boiling water bath and when the water returns to a full boil, process the jars for 10 minutes.
  • Remove the jars and place them on a wire rack away from any draft to cool completely. After 12 hours, place them in a cool dark area for later use. Yields 2 -250 ml jars

FIG BALSAMIC JAM

  • In a medium pot over medium-high heat, add figs, sugar, red wine, lemon juice, balsamic vinegar, and cayenne pepper; stir well.
  • When the mixture starts to simmer, reduce the heat to medium-low and cook until it thickens, about 20 minutes, stirring often.
  • While it’s cooking, crush the fruit using either the tip of a wooden spoon or a meat chopper.
  • When time is up, using an immersion blender, process until the consistency is somewhat smooth keeping some little chunks in it.
  • Remove from the heat and ladle the jam into the sterilized jars, leaving ½-inch head space at the top. Wipe the rims, apply the snap lids and screw bands.
  • Place the jars in a boiling water bath and when the water returns to a full boil, process the jars for 10 minutes.
  • Remove the jars and place them on a wire rack away from any draft to cool completely. After 12 hours, place them in a cool dark area for later use. Yields 2 -250 ml jars

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