Description
This homemade fig jam recipe is a delightful way to preserve the natural sweetness of fresh figs. Combining fresh figs with honey, coconut sugar, and a hint of vanilla creates a luscious, spreadable jam perfect for toast, biscuits, or crackers. The jam is simmered gently on the stovetop until thickened, preserving the fresh flavor and texture of the fruit.
Ingredients
Scale
Ingredients
- 1 lb. fresh figs
- ¼ cup water
- ¼ cup honey (or maple syrup)
- ¼ cup coconut sugar (or regular sugar)
- 1 Tbsp. lemon juice
- Pinch of salt
- 1 tsp. vanilla extract
Instructions
- Prepare Figs: Wash the fresh figs thoroughly and trim off the stems to prepare them for blending.
- Puree the Figs: Place the figs and ¼ cup water into a large Nutribullet cup or a large food processor. Pulse several times until the figs are mostly smooth but still contain some small chunks for texture.
- Combine Ingredients: Transfer the pureed figs to a medium-sized skillet over medium-high heat. Add honey, coconut sugar, lemon juice, and a pinch of salt to the skillet.
- Bring to a Boil: Stir the mixture constantly and bring it to a boil. Continue boiling for 2 minutes to help the sugars dissolve and slightly thicken the mixture.
- Simmer the Jam: Reduce the heat to medium-low and let the fig mixture simmer gently for 10-15 minutes, stirring occasionally, until the figs have reduced by about half and the jam has thickened.
- Add Vanilla: In the last 1-2 minutes of simmering, stir in the teaspoon of vanilla extract to infuse the jam with a warm, aromatic flavor.
- Cool and Store: Remove the skillet from heat and allow the fig jam to cool. Once cooled, transfer the jam to smaller 4-ounce or 8-ounce mason jars for storage.
- Serve: Enjoy the fig jam spread on toast, biscuits, or gluten-free crackers paired with goat cheese for a delicious treat.
Notes
- Fresh figs are best used for this recipe, but if unavailable, frozen figs can work as a substitute.
- The jam can be sweetened with honey, maple syrup, or regular sugar based on your preference.
- Store the jam in airtight jars in the refrigerator for up to 2 weeks.
- For a smoother jam, blend the figs completely before cooking.
- This recipe yields approximately 16 servings, suitable for small jars and gifting.
