Fig Jam Recipe

Homemade jams and preserves hold a special place in culinary traditions around the world. They not only serve as delicious spreads for breakfast or snacks but also embody the essence of seasonal fruits, capturing their flavors at their peak. Making jam at home is an art that connects us with the bounty of nature, allowing us to savor the taste of summer long after the harvest season has passed. One such delightful creation is the Sweet Fig Delight Jam, a unique spread that celebrates the rich, complex flavors of figs.

Discover the joy of making your own Sweet Fig Delight Jam with this simple recipe that captures the rich flavors of fresh figs. Not only does it serve as a delicious spread for breakfast or desserts, but it also offers numerous health benefits, from aiding digestion to being a nutritious addition to your diet. With easy-to-follow instructions and helpful tips, you can enjoy this delightful jam year-round. Turn your kitchen into a haven of flavor and tradition!

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Ingredients

2 pounds fresh figs, stems removed and chopped

2 cups granulated sugar

1 tablespoon lemon juice

1 teaspoon vanilla extract

1/4 teaspoon ground cinnamon

1/4 teaspoon salt

1/4 cup water

Instructions

Prepare the Figs: In a large mixing bowl, combine chopped figs and granulated sugar. Allow this mixture to sit for about 1 hour, so the figs release their juices.

Cook the Mixture: Transfer the fig mixture to a heavy-bottomed saucepan. Add lemon juice, vanilla extract, ground cinnamon, salt, and water. Stir to combine.

Simmer: Bring the mixture to a boil over medium heat, stirring frequently. Once it starts boiling, reduce the heat to low and let it simmer uncovered for about 45-60 minutes. Stir occasionally, making sure it doesn't stick to the bottom of the pan.

Check Consistency: After simmering, check the consistency of the jam. To do this, place a small spoonful on a cold plate and let it sit for a minute. Run your finger through it; if it holds its shape and doesn’t run, it’s ready. If not, continue to simmer for another 10-15 minutes and test again.

Sterilize Jars: While the jam is cooking, sterilize your canning jars and lids by boiling them in water for 10 minutes.

Fill Jars: Once the jam reaches the desired consistency, carefully ladle it into the hot sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rim of the jars with a clean, damp cloth to ensure a good seal.

Seal and Process: Place the sterilized lids on the jars and screw on the metal bands until they’re fingertip-tight. For long-term storage, process the jars in a boiling water bath for 10 minutes.

Cool and Store: Remove the jars from the water bath and let them cool on a kitchen towel or wire rack. Once cooled, ensure that the lids are sealed by pressing the center of each lid—if it pops back, it needs to be refrigerated and used first. Store sealed jars in a cool, dark place.

Prep Time, Total Time, Servings: 15 minutes | 1 hour 15 minutes | Makes about 4 cups