Fig Jam

It’s fig season – the best season – in California right now, which means I finally got to fulfill my dream of making fig jam. Fig jam is awesome because it goes with everything – since figs aren’t naturally super sweet, the resulting jam is very versatile. It also has the added benefit of making you feel fancy. We’ve had it with ice cream, yoghurt, cheese, on toast, in a PB&J, in a panini with brie…

I adapted the recipe from here, mostly because we also have rosemary and meyer lemons in the garden so no supermarket required. I doubled the recipe and added rum (because, uh, rum). You could probably substitute the rosemary for cinnamon and make something more fall-themed.

FIG JAM
(makes 3 9oz jars)

5 cups chopped fresh figs
2 cups sugar
1/3 cup dark rum
3 cups water
2 meyer lemons juiced + zested
2 sprigs fresh rosemary
1 pinch salt

Combine fresh figs with sugar and lemon zest and let sit for 45min.

While that’s sitting, you can start prepping the jars. If you are like me and are using old jam/salsa jars for this project, start by removing the old paper labels. Soak the jars in warm water and scrub ’em off. Then wash the jars and lids with warm water and soap.

Add the rum, lemon juice, rosemary and salt to the fig mixture. Stir and let sit for another 15 minutes. Why? Why not.

Add the water, then cook over low heat for 45min – 1hour depending on how thick you like your jam. If it gets too thick, add a little more water.

While the jam is cooking, sterilize your jars. Put your clean jars (no lids!) in a pot of water and then bring to a boil. Pretend they are potatoes. Once the water is boiling, boil for 15 minutes then turn off the heat. Add the lids. Something about not messing with any kind of sealing mumbo jumbo the lids might have on them. You can leave them in the water for up to an hour while waiting for your jam, but any longer than that and you should boil them again.

When you are at minute 45, decide what kind of texture of jam you like: chunky? Less chunky? I gave mine a quick whizz with the immersion blender, but left probably half of the fruit still in pieces. If you don’t have an immersion blender you can use a regular blender, or just cut your fruit into smaller pieces before you start.

Remove jars from water. Add jam. Add lid. Let cool. Add adorable Pinterest-worthy label. Give to friends. Receive your well-deserved “oohs” and “aahs“.

I’m hearing that the jam will last at least several months in the fridge.