My F&W
quick save (...)
Fig Jam
© Frances Janisch

Fig Jam

  • ACTIVE: 30 MIN
  • TOTAL TIME: 45 MIN Plus cooling
  • SERVINGS: Makes three 1/2-pint jars
  • MAKE-AHEAD
  1. 2 pounds green or purple figs, stemmed and cut into 1/2-inch pieces
  2. 1 1/2 cups sugar
  3. 1/4 cup plus 2 tablespoons fresh lemon juice
  4. 1/2 cup water
  1. In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy.
  2. Add the lemon juice and water and bring to a boil, stirring until the sugar is completely dissolved. Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.
  3. Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
Notes Variation: Substitute 1/2 cup of white port for the water and add one 4-inch sprig of rosemary with the lemon juice; discard the rosemary before jarring.
YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Congratulations to Mei Lin, winner of Top Chef Season 12.

    Join celebrity chefs, renowned winemakers and epicurean insiders at the culinary world's most spectacular weekend, the FOOD & WINE Classic in Aspen, June 19-21.