Zio Remo’s fig trees produced TONS of figs this year, so he’s given me lots over the summer. But, as much as I love them, there’s only so many fresh figs you can eat in one day (for me at least!) Enter this fig jam. It’s a great way to use up those fresh summer figs if they’re about to go bad. Because I couldn’t bare to throw them away. Mine were very ripe when I got them so I had to act fast. Now, I have homemade fig jam at my fingertips, and I’m definitely not mad about the situation 🙂
Fig Jam- What’s in it?
Well, fresh figs obviously! And sugar of course. It adds extra sweetness to the jam. I also added some lemon juice, salt and vanilla bean. The vanilla works really well with the figs, and adds a lot of boldness and depth to the jam. I think it’s one of the key ingredients! If you don’t like vanilla though, you can definitely omit it and the jam would still turn out just fine.
Fig Jam- Which Figs to Use?
I used adriatic figs (the ones with a green skin and pink inside). I would say that these are the most common figs that grow in Vancouver, and the ones that Zio Remo happens to grow. When I go to Italy, I eat adriatic figs too (which makes sense, becomes they originated in the Mediterranean!).
I suppose you could use black mission figs for the jam too, or any other variety of fresh figs that you can get your hands on. I don’t really think it matters which variety of figs you use, as long as you’re using fresh ones!
Do I need to Remove the Skins from the Figs?
I did not, as you can see in the process shots below, mostly because I am lazy. And once everything cooks down, you won’t even notice the skins in the jam. My friend Maria Claudia told me that when she makes fig jam, she does remove the skins. So really, it’s up to you!!
How Can I use my Fig Jam?
You can use your fig jam in so many ways! You may end up being more creative than me, but here a few I can think of:
- On your morning toast, paired with butter or peanut butter
- On a pizza, to add a sweet element, like the fig jam I added to this fig and prosciutto pizza
- Use fig jam on a crostata, just sub fig jam for the strawberry lemon jam used in the recipe
- Add the fig jam to a charcuterie board. My fav combo is brie on a cracker, topped with this fig jam. Perfection!
How to Make Fig Jam – Step By Step
Wash your figs, cut off the stem and the ostiole (bottom), and cut them into quarters (photo 1).
Place in a large nonreactive saucepan and add sugar , and stir (photos 2 and 3). Do not turn on the heat yet. Let the figs marinate in the sugar for about 30 minutes so they release their juices.
Add lemon juice, the seeds of one vanilla bean and the whole vanilla bean to the mixture (photos 4 and 5).
Turn on the heat and bring to a boil (photo 6).
Turn heat to medium-low and bring mixture to a simmer Using a potato masher, mash up the figs so the skins integrate better into the jam (photo 7).
Simmer jam for about 45 minutes or until it reaches a thick jam-like consistency (photo 8).
Remove from heat, add to your glass containers/jars, and cool (photo 9). Once cooled, place in the refrigerator for up to 3 months.
More Recipes Using Figs You Might Like:
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How to Make Fig Jam
This fig jam packs a whole lot of flavor in a small jar! Made with adriatic figs, this jam combines fresh figs, lemon juice, vanilla bean and sugar. Be sure to make it and top your favorite morning toast with it!
- 3 pounds fresh figs
- 1.5 cups sugar
- 1/3 cup lemon uice
- 1/2 tsp salt
- 1 vanilla bean
Start by removing the stem and the ostiole from the fig. Then cut them into quarters.
Off heat, place figs in a large (nonreactive) saucepan and add sugar. Stir sugar and figs together. Let the figs marinate off the heat for 30 minutes so they release their juices.
Turn on the heat to medium, and add the lemon juice, salt, and the seeds of a vanilla bean plus the whole vanilla bean to the mixture.
Bring the mixture to a boil.
Once boiling, reduce the heat to medium-low and bring to a simmer.
Mash the figs with a potato masher so that everything, especially the skins, incorporates together well.
Simmer mixture, stirring often for approximately 45 minutes, or until it reaches a jam-like consistency.
Turn off the heat and add the jam to jars.
Let the jam cool. Once it cools, place in the fridge for up to 3 months.
This recipe is based off a Food and Wine fig jam recipe.