Fig Jam Two Ways
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, Apricot, 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 regular 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…
– Pickled Red Onions
– Spicy Red Pepper Jelly
– Pickled Jalapeños
– 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
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Ingredients
FIG JAM
- 1 lb. Black Mission figs, washed, stems removed and quartered
- 1/2 cup granulated sugar, or more to taste
- 1/2 cup water
- 1/2 tbsp. freshly squeezed lemon juice tips & tricks
- 1/2 tsp. lemon zest
FIG BALSAMIC JAM
- 1 lb. Black Mission figs, washed, stems removed and quartered
- 2/3 cup granulated sugar
- 2 tbsp. dry red wine
- 1 tbsp. freshly squeezed lemon juice tips & tricks
- 1 tbsp. aged balsamic vinegar
- 1/8 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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Figs is one of my favorite Fruits,,,I was always afraid to make Figs Jam at Home ,,when i saw your recipe and read the instructions I realized how easy to make such delicious Jam,,Thank you very Much..
My pleasure and you’re welcome Zouhair! I agree… figs are a lovely fruit! If you never tried Fig Newton Cookies before, that a great recipe to use the Fig Jam in. Last Thursday, I posted my Brie en Croûte which uses Fig Balsamic Jam in it… simply divine! Thanks again and enjoy your weekend 😃