Fig Jam

This Fig Jam simmers fresh figs with cane sugar, lemon, vanilla, and a cinnamon stick into a thick, glossy spread with no pectin and no canning required.

Course Sauce

Cuisine American

Keyword Fig Jam

Prep Time 20

Cook Time 1

Total Time 1 20

Servings servings

Calories 106kcal

Author Jason Decker

Ingredients

2 pounds fresh figs
1 tsp lemon zest
Juice of 1 lemon
¾ cup cane sugar you can also use granulated sugar
1 tsp vanilla
¼ cup water
1 cinnamon stick

Instructions

Wash and cut the figs into quarters.
2 pounds fresh figs
Zest the lemon, then cut in half to press to juice.
1 tsp lemon zest, Juice of 1 lemon
In a saucepan, add the figs, sugar, lemon juice, lemon zest, vanilla, water, and cinnamon stick.
¾ cup cane sugar, 1 tsp vanilla, ¼ cup water, 1 cinnamon stick
Bring to a boil over medium-high heat, then reduce temperature to low and let it simmer for 50 minutes to an hour, until the liquid has evaporated.
Remove from heat, and remove the cinnamon stick.
If you want a chunky jam, press the fig with the back of a wooden spoon, but if you prefer a smooth texture use the blender or an immersion blender.

Notes

Use fresh fragrant figs for the best outcome.
This can be doubled.
You can use other extracts like orange, lemon, or almond.
If you want a smoother jam use a blender or immersion blender, for a thicker just smash with wooden spoon.
This can be frozen, see my tips above.
You can serve this on a variety of things like toast, bagels, as an ice cream topping, with crackers and cheese, etc.

Nutrition