Jam made from fresh figs with a little bit of sugar and water cooked over low heat on a stovetop. This fresh fig jam is delicious with crackers and on toast.
Figs are one of those fruits that you either love or well, not. They’re also pretty pricy at the market.
Luckily, there’s a fig tree in the front yard several houses down from my grandma’s house. The owner of that tree doesn’t like to eat the figs so he lets us pick as many as we want.
Have you ever gone fig picking? I swear, it’s the worse task ever. Ripe figs smashed on the ground after they’ve fallen off the branches. Sticky sap coming out from the stems of the figs. It’s a mess. You have to wear shoes you don’t mind getting dirty because the bottom of the shoes is going to get sticky. Like, sticking to the cement kind of sticky. Yuck.
But figs have a unique flavor that you can’t find with any other fruit.
With so many ripe figs, it’s hard to eat them all. The simplest way to use all those figs? To make jams out of them.
This jam recipe is super easy to follow. There are really only 3 ingredients that you need: figs, water, and sugar.
First, cut the figs into fourths. You can remove the skin from the figs if you prefer your jam to be smooth. If you leave the skins on, the result will be more preserve-like. The skin of the fig doesn’t break down easily so it’ll remain a bit chunky. Personally, I like mine to have more whole pieces so I left the skin on.
Place the sliced figs into a small to medium sized pot and add just a little bit of water. I feel without the water the pot might burn so I add just a little bit to get the figs to start cooking. Stir the pot to make sure they cook evenly. After about 5 minutes, add the sugar and stir well to incorporate them.
Cook the figs over low to medium heat, making sure to remember to stir every few minutes.
The figs will slowly start to break down and become jam-like.
After about 30 minutes, check the figs to see if the consistency is to your liking.
Allow the jam to cool to room temperature before placing it into a air tight container.
Refrigerate the jam for up to two weeks.
Serve the jam with crackers or with toast.
It’s really perfect as a snack or breakfast.
- 12-18 large figs
- 2 tablespoons water
- 2 tablespoons granulated sugar
- Slice the figs into fourths. Remove the skin from the figs if you prefer the jam to be smooth. Leave the skin of the figs if you prefer a more preserve-like consistency.
- Place the figs into a small to medium pot. Add water to prevent the figs from becoming burnt at the bottom. Cook the figs at a low to medium heat.
- After about 5 minutes, add the granulated sugar and stir to evenly incorporate the sugar.
- Cook the figs at a low to medium heat, stirring every once in awhile to prevent the figs from becoming burnt at the bottom.
- Around 30 minutes, the figs should have a jam-like consistency.
- Remove the jam from heat and allow them to cool to room temperature. Then store the jam in an air tight container, best in a jar. Refrigerate the jam for up to two weeks.
- Serve the jam with crackers or toast.