Fig Jam

Tried this today for the first time and it's amazing! I only had one pound of figs on hand, but the recipe works well when you half it, too. I did use slightly less sugar, just for my own preference, and it is still very sweet.

can you freeze the finished product to give as gifts 6 months later?

No water needed if you let the figs macerate with the sugar. I cut the sugar down to 1 1/3 cup and had great flavor though cooking time increased. Used a hand blender to get rid of lumps but this also helped thicken the jam. Delicious!!

It seems a lot of people had a problem with the cooking time. Jam recipes should only use cooking times as guidelines. There's so much variation in water content of fruit, conductivity of the pan, and stove heat that it's impossible to gage doneness by time. There are lots of methods to test for doneness. Once you've made jam enough, you can tell by sight. It always takes me 30-40 minutes, often more for 4 pounds of fruit. Macerating the fruit overnight before cooking can cut the cooking time.

I followed the recipe exactly .... added 1 T Vanilla and 1.5 teaspoons Xanthan Gum Powder. The liquid amount was perfect... came out just exactly as predicted... and delicious.

Can i sub out sugar and use Truvia or Stevia instead?

Question: Is there any reason why this cannot be canned and stored in a cabinet like all of my other jams?

Add a tiny bit of cinnamon and a dash of port

Stupid Question? Do you use the skin of the fig?

I did my jam like it is and the only thing I changed was the amount of sugar I used half of what the recipe called for and it came out Great. Thank you for the recipe. I give it a 10 out of 10

Followed recipe as written, allowing to simmer until thick (Time probably depends on variety and ripeness). Simple and delicious. I will probably freeze some of the jars as I did not can them (water process).

A neighbor has a fig tree, so I decided to try this recipe. This is my first try at making Fig Jam and it came out excellent. I subbed the wine for the water as per suggestion and it was delicious! I took it to work and everyone loved it! I will definitely make this again!

I have a question, not a review yet. Do you think that some of this can be frozen? I want to keep it longer than 3 months.

Let me start off by saying that my fig tree does not always produce 2 lbs at one time. So I was doing this recipe on the fly with what I had on hand. I had no lemons so I used limes. Water sounded boring and without flavor, so I used a white sangria. Its summer, right. Loved this recipe, so simple. Next time reduce the liquid to 1/3, 1/4 cup because like other comments it takes about 30 minutes (Austin, TX) to get the liquid reduced.

when she says to let them figs and sugar sit...does that mean on the stove with heat?/

Too much liquid. It never thickened. Maybe my figs were too fresh. 5 stars for how recipe looks and sounds, 1 star for the result. So I will go with 2.5. EDIT: Have to upgrade it somewhat, because it thickened after longer simmer. I believe the recipe should be modified for longer simmer. My jam turned very good. Upgrade to 4 stars. When the recipe is fixed for longer simmer, will give 5 stars. What bothers me with this site is, there are 2379 ratings, but only one comment, mine. Who is doing ratings?

I had a pound of ripe figs begging to be used, and jam sounded like the perfect way to make them last. I halved the recipe and it turned out perfectly. The only thing I'll do differently next time is dice the figs into even smaller pieces. Instead of using half-pint jars, I used the smaller 4 oz. jars, filling three completely and a fourth nearly so. I froze three of the jars for later.  This was fast and easy to make, and so delicious, with that rich, sweet, figgy flavor. It set up really well--no pectin needed! Perfect spooned over brie, Boursin, or creamy goat cheese on crackers.