Fig spiced jam is a delightful preserve that combines the natural sweetness of ripe figs with warm, aromatic spices. It’s a versatile spread perfect for breakfast, cheese platters, or gifting during the holiday season. Making your own jam allows you to customize the flavor and enjoy a fresh, preservative-free treat all year round.
Ingredients
- 2 pounds fresh ripe figs, roughly chopped
- 1 cup granulated sugar
- 1/4 cup fresh lemon juice (about 2 lemons)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon vanilla extract (optional)
- 1/4 teaspoon salt
Instructions
- Prepare your jars by sterilizing them: wash with hot soapy water, rinse thoroughly, and dry in a warm oven at 225°F (107°C) for 10 minutes or until completely dry.
- Place the chopped figs into a large, heavy-bottomed saucepan. Add the sugar, lemon juice, ground cinnamon, ginger, cloves, vanilla extract (if using), and salt.
- Cook over medium heat, stirring frequently to prevent sticking, until the mixture begins to boil. Reduce the heat to low and simmer gently, stirring occasionally, for about 45-50 minutes. The jam should thicken and reach a temperature of 220°F (105°C) on a candy or instant-read thermometer.
- To test the jam’s readiness, place a small spoonful on a chilled plate. If it gels and holds shape after a minute, it’s done. If not, continue simmering and test again every 5 minutes.
- Remove the jam from heat. If you prefer a smoother texture, you can use an immersion blender to blend the jam to your desired consistency, but a chunky texture is traditional and flavorful.
- Pour the hot jam into the prepared sterilized jars, leaving about 1/4 inch headspace. Wipe the rims clean with a damp cloth, then seal with sterilized lids and rings.
- Process the jars in a boiling water bath for 10 minutes to ensure proper sealing and preservation. Remove and let cool completely at room temperature. You should hear the lids pop as they seal.
- Label the jars with the date and store in a cool, dark place for up to a year. Once opened, refrigerate and consume within 3 weeks.
Tips
- Substitutions: Use honey or maple syrup instead of sugar for a natural sweetener, but adjust quantities accordingly as they are sweeter than sugar.
- Texture preference: For a smoother jam, blend the mixture with an immersion blender before jarring. For a chunkier texture, leave it as is.
- Storage: Properly processed, this jam can last up to a year in a pantry. Once opened, keep refrigerated and consume within 3 weeks.
- Common mistakes: Overcooking can lead to a very firm jam; undercooking results in a runny preserve. Use a thermometer and test the set to avoid both.
Serving Suggestions
Spread this fig spiced jam on warm toast, croissants, or scones for a flavorful breakfast. It pairs beautifully with creamy cheeses like brie or goat cheese on a cheese platter. Use it as a filling for thumbprint cookies or swirl into yogurt or oatmeal for added sweetness and spice. It’s also excellent as a topping for pancakes or waffles, especially during fall and winter months when warm spices feel especially comforting.
Variations
For a different twist, try adding chopped toasted nuts (like walnuts or pecans) into the jam during the last 10 minutes of cooking for added texture. You can also infuse the jam with a splash of bourbon or brandy for a sophisticated flavor. To make a spicier version, increase the ginger or add a pinch of cayenne pepper. For a more floral aroma, include a few drops of rose water or orange blossom water.
Storage and Reheating
Properly canned fig spiced jam can last up to 12 months when stored in a cool, dark pantry. Make sure to check the seals before storing long-term; a popped lid indicates a failed seal. Once opened, keep the jar refrigerated and consume within 3 weeks for optimal freshness. To reheat, simply scoop out the desired amount and warm gently in the microwave or on the stovetop. Stir well and serve warm or at room temperature. If you notice any mold, off smell, or change in color or texture, discard the jam to prevent spoilage.
Frequently Asked Questions
Can I use dried figs instead of fresh?
Yes, but dried figs are more concentrated and sweeter. Rehydrate them in warm water for about 30 minutes before chopping and using in the recipe. You may need to reduce the sugar slightly since dried figs are sweeter than fresh.
How do I know when the jam is done cooking?
The jam is ready when it reaches 220°F (105°C) on a candy or instant-read thermometer and gels when tested on a chilled plate. The mixture should thicken and hold its shape when cooled slightly, indicating proper set.
Can I double the recipe?
Yes, you can double or triple the recipe, but ensure you use a large enough pot and adjust cooking times as needed. Be mindful to process the jars properly to ensure safe preservation.
Is it necessary to process the jars in a water bath?
Yes, processing in a boiling water bath ensures the jars are sealed properly and the jam is safe for long-term storage. Skipping this step increases the risk of spoilage and contamination.
Can I reduce the sugar content?
Reducing sugar will affect the set and shelf life of the jam. If you prefer less sweet jam, try using natural sweeteners like honey or maple syrup and cook until the mixture reaches a jam-like consistency, but be aware it may not preserve as long.
What is the best way to sterilize jars?
You can sterilize jars by washing them in hot, soapy water, rinsing thoroughly, and then placing them in a preheated oven at 225°F (107°C) for 10 minutes. Alternatively, boil the jars in water for 10 minutes. Make sure they are completely dry before filling to prevent contamination.
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