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–+ -250 ml jars
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5 from 1 vote

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.
Prep Time3 minutes
Cook Time35 minutes
Passive Time12 hours
Servings: 2 -250 ml jars
Author: Francine Lizotte
Course: Breakfast & Brunch, Condiments
Cuisine: International
Keyword Canning, Dairy Free, Easy Recipe, Fruits, Gluten Free, Jams, Low Sodium/No Sodium, Vegan & Vegetarian

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