easy fig jame

My easy go-to method for making Fig Jam. Perfect for when you have a large crop of homegrown figs to use up. It requires no pectin or canning and is ready in less than 40 minutes. Making jam doesn&#39;t have to be complicated!

Easy Fig Jam

2lb (907 grams) fresh figs (, (19-20 medium figs))

sugar

lemon (, zest &juice)

cinnamon (, optional)

vanilla

Dice the figs into small pieces. Use a potato peeler or sharp knife to strip some zest from about half of the lemon (or grate it). Then cut the lemon in half and juice it. Add the figs, lemon juice, lemon zest, sugar, and cinnamon stick to a large non-reactive heavy-bottomed pan.

Put the lid on the pan then turn the heat to medium-high and bring to a boil. The lid will trap the steam to create some liquid to get things going. Once it&#39;s at a rolling boil take the lid off and set a timer for 2 minutes. Keep it boiling very vigorously for those 2 minutes (important), then turn the heat down to a gently bubbling simmer.

Simmer for 30 to 40 minutes with the lid off, stirring every 10 minutes or so (not with a metal spoon), ​​so it doesn’t stick. It’s important that it keeps simmering so the pectin is released from the fig skin.

While this is happening put a plate in the freexer.

If you want to break the fruit down a bit more you can mash it with a potato masher. The cooking time will depend on the material of the pan used, the width of the pan, and the heat applied to it but I recommend testing the jam at about 30 minutes. It will still be very runny but the color should have darkened. See my pictures in the post above for reference.

Take the jam off the heat. Remove the plate from the freezer and spoon a small amount of hot jam onto it. Leave for a couple of minutes, then swipe your finger through the middle of the jam on the plate. If it&#39;s ready a clean track that does not fill back in will be created (see my picture in the post above). If it&#39;s not quite ready put the pan back on the heat, a plate in the freezer, simmer for another five minutes then test again.

If the strips of lemon have not dissolved fish them out and remove the cinnamon stick. Add the vanilla and stir through then spoon the jam into clean jars and store in the refrigerator for up to 3 weeks, or the freezer for up to a year (be sure to use freezer-safe jars).

If you sterilize the jars the jam will last for 3 months in the fridge. To do this either use the sterilize function on your dishwasher or wash the jars in hot soapy water, rinse them in hot water to be sure any soap residue is gone, then place them on a metal baking tray in a 350°F (175 °C) oven for 10 minutes. Remove them from the oven and fill the jars with the jam immediately while they are still hot, being careful not to burn yourself. Seal them tightly with a lid, let them cool, then refrigerate.

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Easy Fig Jam

The most viewed easy fig jame recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine