It is early October and the fig tree is providing its final juicy figs of the season. It is only fitting to preserve some in form of a jam, so homemade fig jam it is. Fig jam is super easy to make and it really keeps well throughout winter. It is perfect for crepes, pancakes, muffins, scones, peanut (or any other nut choice) butter sandwiches, or just spread on a warm butter toast.
This homemade fig jam is using mission figs. If you are using Adriatic figs, you will notice that they are not as dense and hence they release much more fruit juices while cooking. Due to this, the cooking time should be adjusted accordingly.
About the Figs
The large fig tree in the garden produces fruits twice per year. However, the first crop rarely leads to juicy and sweet figs in early summer due to somewhat unpredictable and harsh weather in late spring. The second crop, however, is always great, with large juicy figs. With longer and warmer days leading into fall, plenty of sunshine and warm temperature allow the figs to fully ripen. I usually pick some even in early November.
Figs are generally very perishable and should be consumed in a day or so after picking. The riper, the more perishable they are.
You can place them in the fridge for several days, again depending on their ripeness, but be sure to check for mold every day. If there is some mold, discard those figs, and use the good ones immediately.
Before consuming, rinse the figs under running water and trim the top of the stem, which is very hard. There is no need to peel the skin as it can also be consumed.
Figs are considered healthy food, but as with everything else should be eaten in moderation.
Recipes With the Fig Jam
One of my favorite ways of enjoying the fig jam is with warm crepes. But there are plenty of other equally satisfying options, such as this refreshing breakfast of chia pudding with figs and coconut yogurt, a simple toast with butter and jam, etc.
Homemade fig jam
Equipment & Tools
- Canning jars & lids (1500ml total)
INGREDIENTS
- 1650 g figs (fresh, stemmed and cut into ¼ pieces)
- 160 g cane sugar
- 1½ tsp vanilla paste (Nielsen-Massey)
- ½ tsp balsamic vinegar (aged)
- 2 tbsp lemon juice
- 1½ tbsp honey (field)
- 1½ tbs Port wine (sweet red wine)
INSTRUCTIONS
General prep
- Take a dessert plate and place it in a freezer. Wash the canning jars and the lids and place them in the oven to sterilize. Turn the oven on to 100°C (212°F) and let the jars dry completely.
Make the jam
- In a large, nonreactive saucepan, toss the fig pieces with the sugar and mix thoroughly. Let it stand for about 20 minutes, until the sugar is mostly dissolved and the figs are juicy.
- Add the vanilla paste, balsamic vinegar, and lemon juice and cook on medium heat, stirring every couple of minutes, for about 30 minutes or until the figs are soft and the liquid is ticker and leaves an indent on the spatula if scraped.
- Add honey and Port wine. Stir to combine.
- For a final check place a tablespoon of the jam on the plate from the freezer and spread in a thin layer. Taste the jam and check for structure. It should be dense and shiny.
Fill & Preserve
- Using jar lifter or baking gloves carefully remove a jar from the oven. They will be quite hot, so be careful not to burn yourself.Using a larger spoon carefully ladle some jam into the jar. Use jar funnel if you have one. If not try not to drop any jam on the jar rim. Fill the jar by leaving about 1 cm space from the top.Check that the rim of the jar is clean (no jam on it) and if not take a clean kitchen towel and wipe it clean and dry.Place the lid on top, close tightly. When you put the lid on, it should not touch the jam inside. Set aside. Repeat with other jars.
- Using a large stainless steel pot place a canning rack on the bottom. See note if you don't have a canning rack.Carefully place the filled jars on the canning rack. Add hot boiling water to the pot so that ⅘ of the jar's height is covered.Turn the heat on medium to achieve very slow simmer. Simmer for at least 10 minutes.Turn the heat off and let the jars cool a bit before taking them out. Approximately 15 minutes. After 15 minutes take the jars out on a cooling rack using the jar lifter and let them cool completely. With a cloth, wipe the water marks from the jar and store in a cool place.
NOTES
- If the jar lids have a rubber band which is separate from the lid, don’t put them in the oven along with the jars and lids.
- Before closing the lids fully, always check that you placed the lid correctly as any air circulation will not allow for the jam to be preserved correctly. This is especially important with the jar that has a rubber band separately from the lid (e.g. Weck jars).
- The jam is properly preserved if the top of the lid is convex or indented inward and pressing on it does nothing. If it is concave and when you press it, it indents inwards then you should reseal the jar and repeat the preserving process since the jar did not seal airtight. Or just consume this jar first.
- If you don’t have a canning rack for the pot, use kitchen cloth. It is important for the jars not to be directly on the heat source. Just fold the kitchen cloth so that it covers the bottom of the pot and it is folded at least 4 times. If it is too small for 4 folds then use two cloths. Make sure that when you place the jars they are leveled and not tilted to the side.
- Once you start to consume the jam and the jar is not sealed airtight anymore, it is best to keep it in the fridge.
