Fig Jam with Lemon and Pineapple Sage

This will be a loose mixture perfect for spooning over ice cream or simple cakes.

making fig jam

after final boiling


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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
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