fig jam

The photogenic tart will make you look like a pastry chef, though it's no more difficult than baking a pie. A sweet tart crust is layered with almond cream, fig jam (homemade is nice, but store-bought works well, too) and fresh figs. The key to success is superb figs. They can’t be so jammy that they collapse when you cut them into quarters or sixths. But they should be sweet and ripe. The dough recipe below makes two crusts, one for now and one for later (store extra dough, well-wrapped, in the freezer).

Fresh Fig Tart

unsalted butter

fine sea salt

confectioners’ sugar, sifted

almond flour, sifted

vanilla extract

egg,

all-purpose flour

almond flour

confectioners' sugar

cornstarch

cake flour flour

unsalted

almond extract

dark rum

figs

Powdered sugar,

Prepare the crust: In a stand mixer fitted with paddle attachment, cream butter and sea salt on medium speed for about 1 minute. Scrape down sides of bowl and paddle with a rubber spatula and add confectioners’ sugar. Combine with butter at low speed. Once incorporated, scrape down bowl and paddle. Add almond flour and vanilla extract and combine at low speed.

Gradually add egg and a quarter of the flour (scant 1/2 cup or 55 grams). Beat at low speed until just incorporated. Scrape down bowl and paddle. Gradually add remaining flour and mix just until dough comes together, stopping from time to time to scrape in any mixture adhering to sides and bottom of bowl. Do not overbeat. Dough should be soft to the touch.

Separate dough into two equal portions. Gently press each portion into a 1/2-inch-thick rectangle. Double-wrap airtight in plastic wrap. Refrigerate one dough portion for at least 4 hours, preferably overnight; chill or freeze the second portion for another use.

Very lightly butter a 9-inch tart pan with a removable bottom. (You should not be able to see the butter.) On a lightly floured surface, roll out dough to a 10 1/2-inch circle, 1/4 inch thick. Dust work surface and dough often, and work quickly so dough remains cold. Gently roll dough over lightly dusted rolling pin and transfer to pan, gently easing it in and trimming the top edge. Chill uncovered for at least 1 hour, preferably longer.

Prepare the tart: Heat oven to 325 degrees. Sift together almond flour, confectioners’ sugar, cornstarch and flour into a medium bowl.

Place butter, salt and vanilla and almond extracts in a stand mixer fitted with the paddle and beat 1 minute at medium speed. Scrape down bowl and paddle, and add almond flour mixture. Beat at medium speed for 1 minute, until incorporated. Stop, scrape down bowl and paddle, then turn on machine and gradually add egg. Add rum and beat at medium speed until egg and rum are incorporated.

Remove tart shell from refrigerator and place on a baking sheet. Using a fork, pierce rows across surface of crust, about 1 inch apart. Scrape almond cream onto crust and, using a small offset or rubber spatula, spread evenly over crust.

Place in oven and bake 40 minutes, until crust and almond cream are golden brown and the tip of a knife comes out clean when inserted into cream. Remove from oven and let cool for 40 minutes on a rack.

Using a small spatula, spread fig jam over surface of tart in an even layer.

Remove stems from figs. Cut small and medium figs into quarters, large figs into sixths or eights. Arrange in concentric circles, starting with the rim, with the stem end down. Slices should angle upwards. If not serving right away, refrigerate. Dust with powdered sugar just before serving.

An easy goat cheese appetizer, baked with fig jam and pecans.

Baked Goat Cheese with Fig Jam

log fresh goat cheese

olive oil

thyme

pecans

flaky salt

Preheat oven to 375 degrees F.

Freeze your goat cheese for 15 minutes.

Unwrap from packaging. Cut into 1/2 inch thick rounds and add to a small cast iron skillet or small baking pan.

Drizzle olive oil on top of goat cheese.

Add spoonfuls of fig jam to open pockets.

Sprinkle with chopped pecans and fresh thyme. Bake for 15-18 minute until bubbling and warmed through. Sprinkle flaky salt on top. Serve with crackers or bread.

Homemade fig jam! There is an enhanced figgie flavor from the dried figs, the hint of lemon and the crunchy seeds of this sweet treat! Spread it on a fresh hot biscuit or toast for breakfast.  Add a dollop to bruschetta with soft creamy goat cheese or smear a thick layer on a hot turkey panini sandwich.   Yum!

Fig Jam

water

lemon juice

sugar

salt

vanilla

one-cup Mason jars

Add the figs to a Dutch oven or...

Add the figs to a Dutch oven or large saucepan. Add water and bring to boil. Remove from heat, cover and let stand until figs are plumped. Using a slotted spoon, remove figs and reserve liquid.  When the figs have cooled enough to handle remove and discard their stems with kitchen scissors or a sharp knife.  Chop the figs and set aside.

Add the lemon juice, sugar and reserved liquid...

Add the lemon juice, sugar and reserved liquid to the Dutch oven and bring to a boil; reduce heat and simmer for 15-20 minutes until slightly thickened.  Add the chopped figs and pinch of salt, bring to a boil then reduce heat to low and simmer for 15-20 minutes, until thickened.   Remove from the heat and stir in the vanilla.

Ladle hot fig mixture into hot sterilized pint...

Ladle hot fig mixture into hot sterilized pint or ½ pint jars, leaving ¼ inch headspace. Cover and seal jars according to instructions. Then, process for 15 minutes in a boiling water bath.

Yields: About 6 cups

Serves: 36 (2 tablespoons each)

This simple homemade fig preserves recipe contains only five ingredients. But the flavor is undeniably delicious. Whip up a batch today!

Homemade Fig Preserves

lemon zest (optional)

nutmeg (optional)

In a large pot, combine the figs and sugar. Let them sit for about 2 hours.

Add the lemon juice and stir to combine.

Heat the pot over medium high heat until it comes to a boil.

Cook down until the figs become very soft and the syrup begins to thicken, about 10-20 minutes.

Remove the pan from the heat. Add the lemon zest and nutmeg, if desired.

Preserves will continue to thicken for 24-48 hours.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1682611049/vkts7yivnbmarkqbuzs8.mp4

Fig Preserves

Simple, easy, homemade Fig Jam recipe made with fresh figs and jaggery (can be made with sugar as well).

Fig Jam Recipe

cinnamon ((cinnamon powder))

Rinse the fresh figs well, let them dry naturally or dry with a kitchen towel. Make sure there is no moisture or water droplets on the figs. They should be thoroughly dry.

Trim the upper stalks and chop the figs.

In a thick bottomed pan, add the chopped figs and water.

On a low to medium-low heat, cook the figs.

After 4 to 5 minutes, add the jaggery powder or sugar.

Continue to cook the fig mixture on low heat for about 35 to 40 minutes or as needed, stirring frequently. Mash the figs while you stir them. Keep in mind that the cooking time of the jam will vary with the kind of pan, size of pan and the heat intensity.

If the mixture looks dry to you, then add some tablespoon or about ¼ cup hot water.

Check for doneness of the jam by doing any of the below tests. 1. Take a spoonful of fig jam on a cold plate and let it cool. If it sets on cooling and there is no water separation, this means the jam is done.2. Or take the fig jam in a spoon and allow it to fall. If the jam falls in the form of sheet, it is done and ready to be bottled.

Lastly, add the ground cinnamon and lemon juice. Mix well.

Remove the pan from the stove-top and place on the kitchen countertop.

Cover the pan loosely with a kitchen towel and allow the jam to cool at room temperature.

When the Fig Jam is completely cooled, pour into a sterilized clean glass jar.

Keep the jam in refrigerator. The fig jam keeps well for about a month in the refrigerator.

Small-Batch Fig Jam is the easiest way to make homemade fig jam recipe!  There&#39;s no pectin, refined sugar or canning requirements, and it&#39;s a great way to enjoy fresh figs!

Small-Batch Fig Jam

coconut sugar (or sub with granulated sugar)

honey

lemon (juiced)

Cook jam

Place the figs, sugar, honey, and lemon juice in a large sauce pan and heat over medium heat, stirring to combine.  Cook until the sugar melts, then bring to a boil.

Reduce heat to medium low and cook until thickened, about 45 minutes. Be sure to stir the fig jam often to prevent it from burning, especially as the mixture thickens.

Cool

Remove from heat and stir in the vanilla.  Cool completely then transfer to jars and refrigerate.  Enjoy!

I have made this recipe countless times. I dont use coconut sugar. I use vanilla sugar if i have it on hand otherwise i sub out more honey. I also use key lime juice instead of lemon juice. Gives it a little zing. Its so beautiful, i love seeing it through the jars, it just screams accomplishment 😊

I have a fig bush in my yard and it is producing like crazy. It always does. (Brown Turkey Fig). I have frozen many and will continue to do so until this years crop is all harvested. I hope I can make this jam once the figs have been frozen. 
It will make way more then we can useso some of it will be gifted. Trans so much for this lively recipe. 

I just made a batch. I don’t usually use honey, but I was low on sugar and found a little jar of honey in the cupboard. This was delicious. I made 2 batches , one with sugar and one half honey half sugar, (I don’t have coconut sugar) I really like This one with honey. It’s not as sweet and the flavor of the figs really comes through. It is delicious!And so easy!

Wow! This recipe is wonderful, and the honey adds so much flavor (I used raw)! I just made my second batch, after a neighbor offered up figs from her tree, and I needed to make some fig things. I used 4 oz mini quilted jars, And each batch made 8 jars plus some extra for us to eat now :) I did can them to use for holiday gifts. They will pair beautifully with charcuterie!

https://www.youtube.com/watch?v=Q0Kx5Jrzjws

Small-Batch Fig Honey Jam is a 5-ingredient homemade jam with no refined sugar, pectin, or canning requirements!

https://flavorthemoments.com/small-batch-fig-honey-jam

Small-Batch Fig Honey Jam

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))

lemon (, zest &juice)

cinnamon (, optional)

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.

Top 7 fig jam recipes from across the web

The most viewed fig jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Fresh Fig Tart

Baked Goat Cheese with Fig Jam

Fig Jam

Homemade Fig Preserves

Fig Jam Recipe

Small-Batch Fig Jam

Easy Fig Jam

Top 7 fig jam recipes from across the web

The most viewed fig jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Fresh Fig Tart

Baked Goat Cheese with Fig Jam

Fig Jam

Homemade Fig Preserves

Fig Jam Recipe

Small-Batch Fig Jam

Easy Fig Jam

The most viewed fig jam recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine