Making Fig Jam

fig jam ingredients

This year’s fig output is rivaling the most bountiful zucchini harvest ever.  If like me you’re racing to scoop figs off the pavement before the summer sun turns your backyard into a fermentation zone it’s time to get on a ladder, pick everything that is nearly ripe and make some jam.  (Shoutout to Kate and friends for spending a couple of hours to clear the tree of fruit). Yes, I said nearly ripe.  By the time figs are ripe on the tree often they are so blown out that they are already fermenting.  Pick those too, but really go through your harvest and cull those that smell funky.

Inspiration for this particular method goes to Diana B on Food52.  I suspect she got inspiration from the fantastic Mes Confitures by Christine Ferber.  As always I didn’t check my pantry before I started so I just used what I had, some white sugar and some brown sugar, some honey hanging around from a trip to So. Australia’s Kangaroo Island and some pineapple sage in the garden.  Make choices based on what you have and what you like.

If you’ve never preserved jam before so you can keep it shelf stable here’s a primer from Ball.

Print Recipe
Fig Jam with Lemon and Pineapple Sage
Fig Jam with Lemon and Pineapple Sage
Course Condiment, Jam
Cuisine Preserving
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 24 hours
Servings
5 half pints
Ingredients
  • 2 lbs figs
  • 1-1/2 lemons well washed
  • 1/2 cup honey
  • 1 cup sugar
  • 1/2 cup brown sugar
  • Pinch salt
  • 6 small leaves pineapple sage
Course Condiment, Jam
Cuisine Preserving
Prep Time 15 minutes
Cook Time 15 minutes
Passive Time 24 hours
Servings
5 half pints
Ingredients
  • 2 lbs figs
  • 1-1/2 lemons well washed
  • 1/2 cup honey
  • 1 cup sugar
  • 1/2 cup brown sugar
  • Pinch salt
  • 6 small leaves pineapple sage
Instructions
  1. Wash figs. Put in pan that can hold them in one layer if possible. Pour boiling water over them. Let to stand for 10 minutes, then drain. Quarter the figs and place in a large preserving or other non-reactive pan.
    preserving figs
  2. Thinly slice the lemons and remove the seeds. Add the sliced lemons and the honey, sugar and sage to the figs.
  3. Bring the ingredients to a simmer, stirring to dissolve the sugar and honey. Pour the mixture into a non-reactive bowl, cover with parchment (it should touch the mixture) and refrigerate overnight.
    making fig jam
  4. After the night of maceration pour the mixture back into the preserving pan and bring to a full rolling boil. Boil hard for five minutes. Remove the pineapple sage or other herb.
    making fig jam
  5. Pour hot jam into sterilized jars and process for 10 minutes in a boiling water bath. Here is a primer or refresher on canning jams for shelf stable preservation
    making fig jam
Recipe Notes

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3 thoughts on “Making Fig Jam

  1. Oh how I envy those who have access to figs….My grandmother grew them here in Oklahoma. It was a rare then (and now) to have figs but they became a favorite of mine at an early age. So if the fig harvest gets to be too much for you, Evan…. You know where to find a willing harvester and able bodied sous chef.

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