Silky Smooth Sumptuous Fig Jam Recipe: Sweet Perfection
A rich, glossy small-batch fig jam made with fresh figs, sugar, and lemon for a silky, sweet spread.
Equipment
- 1 medium heavy-bottomed saucepan
- 1 Wooden spoon or heatproof spoon
- 1 knife
- 1 cutting board
- 1 measuring cups and spoons
- 1 clean glass jars for storing
- 1 immersion blender optional for smoother texture
Ingredients
For the fig jam
- 2 pounds fresh ripe figs stems trimmed and chopped
- 1 1/2 cups granulated sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1/4 teaspoon fine sea salt
- 2 tablespoons water
Instructions
- Wash the figs, trim the stems, and chop the figs into small pieces.
- Place the chopped figs, sugar, lemon juice, lemon zest, salt, and water in a medium heavy-bottomed saucepan. Stir to combine and let sit for 5 minutes.
- Set the saucepan over medium heat and bring the mixture to a gentle simmer, stirring often until the sugar dissolves.
- Reduce the heat to medium-low and cook for 30 to 35 minutes, stirring regularly, until the figs break down and the jam becomes thick and glossy.
- Use the back of a spoon or a potato masher to break up larger fig pieces as the jam cooks.
- For a smoother texture, carefully pulse the jam a few times with an immersion blender near the end of cooking, if desired.
- Test the jam by placing a small spoonful on a chilled plate. If it wrinkles slightly when pushed and does not run quickly, it is ready.
- Remove from the heat and let the jam cool for 5 to 10 minutes.
- Spoon the jam into clean jars, cool completely, seal, and refrigerate. For shelf-stable storage, use proper tested canning methods.
Notes
Use ripe, sweet figs for the best flavor. Stir more frequently near the end of cooking to prevent scorching. The jam thickens as it cools. Refrigerate for up to 3 weeks or freeze for longer storage.