Making your own fig jam from dried figs is a delightful way to enjoy this sweet and rich spread. Not only is it simple to prepare, but it also allows you to control the sweetness and tanginess according to your preference. If you’re looking for an easy recipe that delivers great flavor, you’re in the right place. You might also enjoy other simple recipes, such as 3-ingredient easy sloppy joe.
Why Make This Recipe
Fig jam is so versatile that it can be enjoyed in many ways. You can use it on toast, in desserts, or even with cheese. Making fig jam from dried figs ensures that you have a delicious treat ready whenever you need it. Plus, it’s a fantastic way to preserve this sweet fruit, allowing you to savor it all year long.
How to Make Easy Fig Jam
Ingredients
- 12 ounces dried figs, stem removed
- 1 ½ cups granulated sugar
- 6 tablespoons balsamic vinegar
- 2 cups water
- 1 ½ teaspoon fresh lemon juice
Directions
- Chop each fig into rustic pieces.
- Combine figs, sugar, water, balsamic vinegar, and lemon juice in a medium-large saucepan over medium heat.
- Bring to a boil, then reduce to a steady, rolling simmer. Cook for 10 minutes, stirring occasionally.
- Once the figs have cooked, add them to a blender and pulse until the large pieces have been chopped up, while still keeping some texture.
- Cook for another 5-10 minutes until the jam thickens to your desired state. It will thicken more as it cools.
- While the jam is cooking, wash enough jars (to hold 24 ounces of jam) in hot, soapy water and rinse well. Set aside.
- If the jam isn’t tangy enough for your taste, simply add a little more balsamic vinegar (about a tablespoon) until you reach the desired flavor.
- Transfer the jam to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.
How to Serve Easy Fig Jam
You can serve your fig jam in several ways. It’s excellent on toast, scones, or pancakes. You can also use it as a filling for pastries or paired with cheese for a delightful appetizer. Its sweet and tangy taste can elevate any dish.
How to Store Easy Fig Jam
Store your fig jam in the refrigerator if you plan to use it within two weeks. For longer storage, consider freezing it in airtight containers. This way, you can enjoy your homemade fig jam throughout the year.
Tips to Make Easy Fig Jam
- Ensure that your dried figs are fresh for the best flavor.
- If you enjoy more texture, blend the jam less for chunky consistency.
- Try experimenting with spices like cinnamon or nutmeg for a unique twist.
Variation
You can add different types of dried fruits like apricots or raisins to this recipe for a mixed fruit jam. Each fruit will bring a unique flavor and enhance the taste of the fig jam.
FAQs
Can I use fresh figs instead of dried figs?
Yes, you can use fresh figs, but the cooking time may vary. Fresh figs contain more water, so adjust the sugar and cooking process accordingly.
How long does fig jam last?
Fig jam can last in the refrigerator for up to 2 weeks. If frozen, it can last for 2-3 months.
Can I use less sugar in the recipe?
Yes, feel free to reduce the sugar to suit your taste. Keep in mind that sugar acts both as a sweetener and a preservative, so if you use less, the shelf life may decrease.
Print
Easy Fig Jam
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 24 ounces 1x
- Category: Condiment
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This fig jam made from dried figs is sweet, rich, and incredibly simple to prepare, allowing you to enjoy its flavor year-round.
Ingredients
- 12 ounces dried figs, stem removed
- 1½ cups granulated sugar
- 6 tablespoons balsamic vinegar
- 2 cups water
- 1½ teaspoons fresh lemon juice
Instructions
- Chop each fig into rustic pieces.
- Combine figs, sugar, water, balsamic vinegar, and lemon juice in a medium-large saucepan over medium heat.
- Bring to a boil, then reduce to a steady, rolling simmer. Cook for 10 minutes, stirring occasionally.
- Once the figs have cooked, add them to a blender and pulse until the large pieces have been chopped up, while still keeping some texture.
- Cook for another 5-10 minutes until the jam thickens to your desired state. It will thicken more as it cools.
- Wash enough jars (to hold 24 ounces of jam) in hot, soapy water and rinse well. Set aside.
- If the jam isn’t tangy enough for your taste, simply add a little more balsamic vinegar (about a tablespoon) until you reach the desired flavor.
- Transfer the jam to jars with tight-fitting lids. Refrigerate for up to 2 weeks or freeze for 2-3 months.
Notes
Feel free to reduce the sugar or add spices like cinnamon for a unique twist.
Nutrition
- Serving Size: 1 tablespoon
- Calories: 80
- Sugar: 20g
- Sodium: 1mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
