Put a saucer in the freezer so you can check the consistency of the jam later on.
Wash the figs well under running water. Cut the stems off and cut each fig in half. Transfer to a food processor and puree.
Pour the mixture into a large-bottomed pot. Add sugar, lemon and water. Stir. Cook on high for about 10 minutes, stirring constantly.
Reduce the heat to low and simmer for at least 30 minutes, stirring from time to time (at the beginning you might need to stir more frequently than towards the end – you want to avoid the jam “spitting”).
If you are not sure that the thickness of the jam is to your liking, take the saucer out from the freezer and spoon some jam on. Cool a bit or place back in the freezer for 1-2 minutes. Check with your finger or spoon to see if thick enough. If not runny and you like it, turn off the heat otherwise continue cooking.
For fridge: Pour jam into sterilized jars and seal with a lid. Cool completely before storing it in the fridge.
For pantry: Pour jam into sterilized jars and seal with a lid. Can in water bath for 15 minutes, take out and let cool completely before storing in the pantry.
Notes
Any variety – the riper the better.
Either brown or white sugar will work. ½ pound is about 1 heaped cup.
You should get about 6-7 tablespoons of lemon juice out of your lemon.
Please take the cooking time as a guide only. You can cook it longer for a thicker jam or shorter for a thinner jam, if you like. Remember, it will thicken more once cooled completely.
Always sterilize your jars and lids before using them. When pouring hot jam into glasses, use warm glasses to avoid possible breaking due to temperature difference.
Course: Condiment
Cuisine: American
Keyword: Fig Jam Recipe, How to make fig jam
Nutrition Facts
Fig Jam
Serving Size
1 tbsp
Amount per Serving
Calories
98
% Daily Value*
Fat
1
g
2
%
Saturated Fat
1
g
6
%
Sodium
5
mg
0
%
Potassium
160
mg
5
%
Carbohydrates
25
g
8
%
Fiber
2
g
8
%
Sugar
23
g
26
%
Protein
1
g
2
%
Vitamin A
81
IU
2
%
Vitamin C
5
mg
6
%
Calcium
33
mg
3
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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