Fig jam isn’t something you normally see when you stroll down the peanut butter and jelly aisle at the grocery store. In fact, I am pretty sure I have never actually had fig jam in my entire life. Other than Fig Newtons I don’t know that I have ever even eaten a fig! Ok, maybe once as an appetizer at a friend’s house? I have certainly never bought them myself because, quite honestly, I have never come across one at the grocery store. But, I was at the farmer’s market last weekend and low and behold there was a guy there selling figs! If you have a ton of figs, check out The Complete Book of Home Preserving to find out how to preserve them for use all year round.
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The Fig Tree Battle
My husband has been trying to convince me to put in a few fruit trees for years. One of the fruits he comes back to time and time again is the fig. Did you know that figs were one of the first plants cultivated by humans? How crazy is that? And apparently growing figs here in Georgia is relatively easy. After my incredible luck with this fig jam recipe, I am seriously considering letting my husband have a go at growing our own. Of course, with a few fig trees in the yard, I would probably get more fig jam than I could use in a lifetime but I bet I would have some seriously happy neighbors! Isn’t the inside of the fig beautiful?
Other Easy Fruit Recipes to Try
- Frosted Grapes Recipe for Healthy Snacking
- Apple Rhubarb Crisp Recipe
- This Southern Peach Cobbler Recipe
I Don’t Know How to Can!
So, the thing that turns me off from making most jam is the whole pectin and canning thing. I have tried it once or twice with very little luck. I know some people think it is incredibly easy but I am not one of them! This fig jam is not canned! You just cook the figs down on the stove for an hour with some water, sugar and a bit of lemon juice. Mash with a potato masher to make it a tad bit less lumpy and let cool. That is it! Then just chill and use wherever you want a bit of fig jam! I will be making an appetizer with it this weekend so make sure you stop back by next week for the recipe! But, even if you don’t want to get very creative with your fig jam it tastes delicious on a plain old English muffin!
Easy Fig Jam Recipe
Turning the Clock Back
Yields 2 cups
This fig jam is sweet and easy to make with no canning required!
10 minPrep Time
1 hrCook Time
1 hr, 10 Total Time
Save RecipeIngredients
- 1/2 cup water
- 3/4 cup sugar
- 1/2 cup lemon juice
- 16 ounces (1 pound) figs, cut into wedges
Instructions
- Into a medium sauce pan place the water and sugar
- Heat over medium high heat until sugar is dissolved
- Add figs and lemon juice
- Bring to a boil
- Reduce heat to a simmer and cook one hour, partially covered
- Mash with a potato masher if you prefer a slightly less chunky fig jam
- Let cool and store in a glass jar in the refrigerator for up to 2 weeks
Calories
Fat
Carbs
Protein
Inspired by WeeklyBite.com
Diane is a professional blogger and nationally certified pharmacy technician with two teens, one husband and more pets than she will admit to. She has a BS in Microbiology but left her career in science to become a stay at home mom. Years of playing with LEGO and coloring with crayons had her craving a more grown up purpose to her life and she began blogging full time. She currently deals with emotional teens, suburban politics, and middle aged metabolism while sharing her opinions in an honest and down to earth fashion on her blog.
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