Fig Jam
I have been having a serious love affair with figs. They are my kryptonite and I keep telling my husband not to buy them anymore….but then, of course, I am secretly happy when he brings them home anyway. Most of the time I just eat dried figs right out of the bag and I haven’t done much cooking with them. I did use them in these delicious bite-sized turnovers, but that’s it. If you’ve never tried dried figs, you don’t know what you’re missing. They may look like shriveled up old man testicles, but they are truly delicious.
Ugly, but delicious!
Do you watch Top Chef? Julie turned me on to it, and now I’m addicted. All of the chefs create amazing food that is so creative and fancypants. And the drama!! Oh my! Every episode seems to have a healthy dose of back stabbing and throwing each other under the bus. Anyway….one of the chefs used fig jam in something and it got me thinking. I’m loving figs, so of course I decided that I MUST make fig jam and find things to use it in. I’ve got a few ideas, so you can expect to see a recipe or two coming up that incorporates fig jam.
Fig Jam Ingredients
- 15 dried figs, stems removed
- 1/2 cup water
- 1/4 cup honey
- juice from half a lemon
- 1/2 teaspoon vanilla extract
What to do
This recipe is dead easy and takes no time at all. (You could also try changing it up and adding other spices like cinnamon or ginger)
- Dice up the dried figs and toss them in a sauce pan.
Chopped dried figs
- Add in all of your other ingredients, stir and bring to a boil over medium-high heat.
Boil, then simmer
- Turn down the heat after it starts to bubble and simmer for 10-15 minutes.
- Remove from heat and let cool for 5 minutes.
- Dump into a food processor and whiz until smooth.
Just needs a quick whiz
Wow, was this ever tasty…
Made this jar plus half of another jar
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Wow! I LOVE figs, gone make this VERY soon!
I really don’t like honey, but in an attempt to try and make myself, I made this jam. Omg it is SO good! Just making a second batch for my mum, as she’s a fig and honey fiend.
Definitely a winner, thank you!
PS forgot to say, easiest thing I’ve ever made, too! 🙂
Who knew making jam could be so quick and easy 😉 ?!?!
Hi Gill,
YAY! I’m so glad you liked it! I have since banned figs from my house and haven’t had them in months. I have no self control. None whatsoever….I eat one right after the other when they are in the house. When I made this jam, well, that just meant I needed to make a bunch of stuff I could spread it on because I wanted to eat it on everything 🙂
Wie lange ist den diese Konfitüre haltbar?
Ich weiss nicht genau…ich habe es sehr schnell gegessen 🙂 Eine woche??
Hi I love fig and ginger jam and your recipe sounds just what I was looking for but I would like to make a few jars to keep, but of course by the time you have blended the jam it is too cool to seal, is there a way around this. Could I re heat the jam and seal the jars????????
Hi Jean,
I don’t know much about canning and jarring. It seems to me like reheating it would work.
Absolutely delicious; this can be used at breakfast and also as a starter at dinner parties (really lovely)
Hi Sarah,
Glad you enjoyed it 🙂
How long can you keep the jam in the frig before it goes bad? PS, I added lemon zest, it gave it a little extra zing. Love this recipe!
Hi Alice,
Sorry for the delayed response (I was on vacation). Lemon zest sounds like a great addition 🙂 I would say it can keep for about a week.
Hi Lisa
Looks like a yummy recipe. Thank you. Just a few questions please:
– Why do you add the vanilla?
– Doesn’t it over-power the figs?
– Do you taste the vanilla in the finished jam?
Thank you.
Kind regards
Ravs
Hi Ravs,
I didn’t find that the vanilla overpowered it, but you could totally leave it out if you want 🙂 Enjoy!
Hi Lisa
Thank you. You’re the best!! Love the prompt reply. Heading to the supermarket now to buy the ingredients.
Have a good day.
Kind regards
Ravi