FIG JAM
Easy, sweet homemade fig jam—made with fresh figs, sugar, lemon, and vanilla. Perfect spread on toast, with cheese, or in desserts.
Servings: 24 servings
Calories: 65kcal
Ingredients
- 2 pounds brown or purple figs destem, cut into ½" pieces
- 1 cup granulated sugar
- ½ cup water
- 2 lemons, zested and juiced (about 2 Tablespoons zest, 4 Tablespoons juice)
- 1 Tablespoon vanilla paste
Instructions
- Place the figs, sugar, and the rest of the ingredients in a large nonreactive saucepan. Let sit for 30 minutes while the sugar draws the juice from the figs.
- Bring the mixture to a boil over medium high heat. Stir occasionally.
- Reduce the heat to a simmer for 40-60 minutes, uncovered, mashing the figs and stirring occasionally, until you can drag a path through the jam or a digital thermometer registers 220°F. (Note: With small batches like this the thermometer method isn't always the most accurate way to measure doneness.)
- Remove from the heat and let it cool before spooning into jars. If freezing, leave a ½" space for expansion.
Notes
STORE/FREEZE
Store the jam in the refrigerator for up to 3 weeks.
Freeze in the jars for up to 6 months. Thaw in the refrigerator prior to use.
Nutrition
Serving: 2Tablspoons | Calories: 65kcal | Carbohydrates: 17g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 100mg | Fiber: 1g | Sugar: 15g | Vitamin A: 56IU | Vitamin C: 6mg | Calcium: 16mg | Iron: 0.2mg
