Description
This French Fig Jam is a luscious, homemade preserve made from ripe fresh figs, blended with sugar, honey, lemon, and a hint of cinnamon. Slow-simmered to perfection on the stovetop, it captures the natural sweetness and rich flavor of figs, making it a perfect spread for toast, cheese boards, or desserts.
Ingredients
Scale
Fruit and Flavorings
- 2 pounds ripe fresh figs, washed, stems removed, and quartered
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1/4 teaspoon ground cinnamon
Sweeteners and Seasoning
- 1 cup granulated sugar
- 1/4 cup honey
- 1/4 teaspoon salt
Instructions
- Prepare the Figs: Wash the figs thoroughly under cold water, pat them dry with a kitchen towel, remove the stems, and cut each fig into quarters to prepare them for cooking.
- Combine Ingredients: In a large saucepan, place the quartered figs along with granulated sugar, honey, fresh lemon juice, lemon zest, ground cinnamon, and salt to start building the jam base.
- Dissolve Sugar: Stir the mixture over low heat until the sugar is completely dissolved, ensuring all ingredients are evenly combined and the figs begin to release their juices.
- Boil Gently: Increase the heat to medium-high to bring the mixture to a gentle boil. Stir frequently to prevent sticking and allow the flavors to meld together.
- Simmer to Thicken: Reduce the heat to low and let the jam simmer uncovered for 45 to 60 minutes. Stir occasionally and monitor to avoid sticking or burning while the jam thickens.
- Test Consistency: After 45 minutes, place a spoonful of the jam on a chilled plate and push it with your finger; if it wrinkles, the jam is ready. If not, continue simmering briefly and test again.
- Cool Slightly: Remove the saucepan from heat and allow the jam to cool for about 10 minutes before packing.
- Jar the Jam: Carefully ladle the warm jam into sterilized jars, leaving about 1/2 inch of headspace. Wipe the rims clean, seal with lids, and let the jars cool to room temperature.
- Store Properly: Store the jam in the refrigerator for up to three months, or process the jars in a water bath for 10 minutes to enable shelf storage at room temperature for up to one year.
Notes
- Use ripe but firm figs for the best texture and flavor.
- Stir frequently during simmering to prevent the jam from burning on the bottom of the pan.
- Adjust sweetness by altering the amount of sugar and honey to your taste.
- The lemon juice and zest add brightness and help with the preservation and gel formation.
- Water bath canning requires sterilized jars and proper technique to ensure safe long-term storage.
