This easy fig jam recipe is sweet and delicious with a hint of honey, vanilla and orange blossom water! It's perfect to spread on toast, or to be served with party appetizers, or cheese platters! EASY - This recipe is easy for beginners. Canning is optional. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions
3lbsfresh figsperfectly ripe or even over-ripe will be fine
9.4ozgranulated white sugar1 ⅓ cups (see notes)
¼cupfresh lemon juice
1zest of orangeoptional
2tsporange blossom wateroptional
Wash and dry the figs.
Cut off the stems, and quarter all the figs. Place cut figs in a large bowl.
Add the sugar, honey, salt, lemon juice, orange zest, vanilla and orange blossom water and stir to combine well. Cover the bowl with plastic wrap and let it rest overnight (8 - 12 hours, or up to 24 hours). Also place some teaspoons and tablespoons in the freezer as well. These will be used to test the jam consistency later.
When you’re ready to make the jam, place the softened figs in a large saucepan.
Use a stick blender or a food mill to crush half or all of the fig mixture (leave some chunks for a chunky consistency). The more you blend the mixture, the smoother the final jam consistency.
Cook the fig mixture over medium-high heat, stirring occasionally, to prevent it from sticking to the bottom. Bring the jam to a boil.
When the Jam is boiling, lower the heat to medium, and stir more frequently until the jam is really thickened.
To check if the fig jam is at the right consistency, place a little of the jam on one of the chilled spoons. Place the spoon back in the freezer for a few seconds to cool down the jam, and then check the consistency of the cooled down jam. If the jam has a spreadable consistency, then it's ready.
If it’s still too runny, continue cooking the jam and test the consistency after a few minutes with a different chilled spoon.
When the jam is cooked to the right consistency, place the hot jam in clean, sterilized, hot jam jars. Close the jars with the sterilized lids, and allow the jam to cool to room temperature.
Store in the fridge for 2 weeks, or in the freezer for longer.
Sugar - If you don’t want to use honey, you can use all sugar instead. Replace the indicated sugar and honey amounts in the recipe with 2 ¼ cups of granulated sugar (1 lb / 450 g).Storing - Since this jam doesn’t have as much sugar as regular jam, it doesn’t last as long. I prefer storing my fig jam in the freezer to make it last longer (about 1 month).