Fig jam has been a staple in many kitchens for centuries, and for good reason. Its sweet and tangy flavors make it the perfect spread for toast, oatmeal, and even cheese plates. And now, with just a few simple ingredients and some ripe figs, you can create your own homemade version that will surely impress your taste buds.
First things first, let’s talk about the star ingredient – the fig. Figs are loaded with vitamins and minerals, making them a great addition to any diet. They are also naturally sweet, which means you won’t need to add a lot of sugar to your jam. Plus, figs are in season during the summer and fall months, which makes it the perfect time to whip up a batch of fig jam.
Now, you may be wondering, “What can I do with this delicious homemade fig jam?” The answer is – so many things! Of course, you can spread it on toast, bagels, or English muffins for a tasty breakfast. You can also swirl it into yogurt or oatmeal for a sweet and tangy kick. It’s great for flatbread pizza, and grilled cheese, But don’t stop there! Fig jam also makes for a great glaze for roasted meats or a topping for baked brie. The possibilities are endless.
Homemade Fig Jam
Ingredients
- 2 pounds Ripe figs, stemmed and diced
- 3/4 cups Sugar Or pure maple syrup. You can also use a combination of sugar and maple syrup.
- 1/4 cup Fresh squeezed orange juice Or lemon juice
- 2-3 one-inch-thick strips of orange or lemon peel (or a combination), making sure to avoid the white
- 1 tsp Pure vanilla extract
- 1/2 cup Water
Instructions
- In a large, nonreactive saucepan, toss the fig pieces with the sugar, orange juice, water, citrus peels, and vanilla. Bring to a boil, stirring until the sugar is completely dissolved.
- Simmer the fig jam over medium-low heat, stirring occasionally and mashing the fig pieces, until the fruit is soft and jammy, 35 to 45 minutes.
- Discard the citrus peels and spoon the jam into three 10-oz jars, leaving ¼ inch of space at the top. Let cool to room temperature. Store the jam in the refrigerator for up to 3 months.