Description
This French Fig Jam recipe transforms fresh figs into a luscious, sweet preserve perfect for spreading on toast, pairing with cheese, or adding depth to desserts. Using simple ingredients like ripe figs, sugar, and lemon juice, the jam is simmered to a perfect set, capturing the vibrant, natural flavor of figs in a rich, sticky texture.
Ingredients
Units
Scale
Fruits
- 2 pounds fresh figs
Other Ingredients
- 26.5 ounces sugar
- 1 lemon, juiced
Instructions
- Prepare figs: Wash the figs thoroughly and pat them dry to remove excess moisture. This ensures the jam cooks properly without excess water.
- Chill a plate and sterilize jars: Place a small plate in the freezer to test the jam’s setting later. Clean and sterilize your jam jars and lids by boiling or using a dishwasher with a sterilize function.
- Cut and mix: Quarter the figs and put them into a large pot suitable for jam making. Pour the sugar over the figs, then add the freshly squeezed lemon juice. Mix thoroughly to combine all ingredients evenly.
- Cook the jam: Place the pot on medium heat and bring the mixture to a rolling boil. Once boiling, reduce the heat to a simmer. Stir occasionally to prevent sticking and allow the figs to break down, releasing their natural pectin and flavors.
- Test for setting: Continue simmering until the jam reaches a setting point. Use a candy thermometer to check for 105°C (220°F) or place a drop of jam on the chilled plate; tilt the plate gently to see if the jam wrinkles and does not run. If it holds, the jam is set.
- Jar the jam: Carefully pour the hot jam into the sterilized jars, filling them up to the rim to avoid any trapped air. Optionally, drop a small amount of rum or alcohol on the jar lids to kill any remaining germs before sealing tightly.
- Create vacuum seal: Wipe the jars externally to remove spills, close lids securely, and quickly invert the jars upside down. Leave them inverted for about 24 hours to ensure a proper vacuum seal as the jam cools.
- Label and store: After 24 hours, turn the jars upright, label them with the jam name and date. Store unopened jars in a cool, dry place. Once opened, keep refrigerated to maintain freshness.
Notes
- Use very ripe figs for the best natural sweetness and rich flavor.
- Sterilizing jars is critical to prevent spoilage.
- The lemon juice adds acidity to help with setting and preserves the vibrant color.
- Testing jam setting with a cold plate is a traditional and reliable method.
- The alcohol step is an optional safety measure for increased shelf stability.
- Store jam in a cool, dry place to maintain quality and shelf life.
Nutrition
- Serving Size: 1 jar (approx. 8 oz)
- Calories: 280
- Sugar: 60g
- Sodium: 5mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
