Fig Jam
Figs have two seasons—the first figs appear in late summer and the second batch shows up around mid-autumn. If you miss the first one, not to worry—the second is usually more prolific and the figs are even tastier. Don’t be put off by fresh figs with skins that are split and syrupy; those are the ones that taste the best. For jam making, I like black Mission figs, which are the most common variety, but this recipe will work with others as well. Figs are high in natural sugar, which means that the jam cooks relatively quickly.
Recipe information
Yield
makes 4 cups (1.25 kg)
Ingredients
Preparation
Step 1
Place the figs in a large pot or a Dutch oven and add the water. Cover and bring to a boil over medium-high heat, then decrease the heat to medium-low to maintain a gentle simmer. Cook until the figs are completely soft and tender, about 15 minutes.
Step 2
In a food processor fitted with the metal blade or in a blender, purée the figs and their cooking liquid (if using a blender, don’t fill the jar more than halfway, as the hot liquid might burst through the top when the blender is turned on). Or, pass the figs through a food mill.
Step 3
Return the purée to the pot. Stir in the sugar and lemon juice. Cook over medium heat until thickened, stirring constantly to prevent the mixture from burning on the bottom, until the jam is thick appears slightly jelled. (Because figs are low in pectin, the wrinkle test, page 256, won’t work with this jam.)
Step 4
Ladle the jam into clean jars. Cover tightly, let cool, and refrigerate.
Storage
Step 5
The jam will keep for at least 6 months in the refrigerator.
Variation
Step 6
Before ladling into jars, stir in 1/2 cup (80 g) coarsely chopped Soft-Candied Citrus Peel (page 253) made with lemons.
