Fig season is my favorite season, and I know I’m not the only one. After seeing the positive response on one of my fig filled breakfast plates, I knew there’d be a special place in your heart for fig jam. Originally I set out to make a fig tart, then noticed that one of the ingredients called for a homemade fig jam. And the rest was history.
While there’s no amount of figs that’ll ever be enough for me, I figured that fig jam would keep me covered for a few days at least. This recipe is simple to make, although it does require patience and planning in advance. The total prep and cook time will come out to around 6+ hours, but if you’re pressed for time you can cut the sitting time short. I recommend buying figs as fresh and ripe as possible to get the most out of this recipe. It will last up to 4 weeks in the fridge, but it rarely does. I love fig jam best smeared over toast in the morning, paired with any and all types of cheese, or stirred into fresh greek yogurt in the morning. 😉
- 1 ¼ pounds ripe figs, diced small (about 10 large figs)
- 2 cups sugar, divided
- 2 ½ Tbsp fresh lemon juice
- 2 tsp balsamic vinegar
- In a large bowl, place the figs and 1 cup of sugar. Mix well and cover with saran wrap. Refrigerate for one hour.
- Once cooled, pour the fig and sugar mixture into a small saucepan. Over medium heat, bring to a boil, and continue stirring. When mixture begins to boil, pour the contents back into the bowl and cover with saran wrap. Cool and refrigerate overnight.
- Place a clean plate in the fridge. Pour fig mixture back into the saucepan and bring back to a boil over medium heat, stirring. If you have a skimmer, skim the top of the mixture of excess foam. When mixture comes to a boil, stir in remaining 1 cup sugar, lemon juice and balsamic vinegar. Continue boiling and stirring for 10-12 minutes, or until mixture begins to thicken.
- To test for doneness, remove plate from refrigerator and place a spoonful of jam on it. Wait about 20 seconds and tilt the plate. If the jam runs slightly and slowly, it should be ready. If it's still on the liquid side, continue to boil as long as it doesn't become overly thick.
- Transfer to a bowl or mason jar. Cover and let cool, then refrigerate until ready to eat.