![Fig Jam Recipe](https://www.foodandwine.com/thmb/aEpiCwWZf0pbauI0Upv-UMETA5I=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/FAW-recipes-fig-jam-hero-54b9e0abc0c946b29065ed8e5f5f1f92.jpg)
Julia Hartbeck
Figs are a delightful fruit of the gods. If you've ever been lucky enough to enjoy a perfectly sweet, ripe fig fresh off the tree, warmed from the sun, and oozing with sticky juice, you know precisely what we're talking about. If that fig tree happens to be in your backyard, you are especially lucky! All the more reason to preserve the magic in jars of fig jam. Fresh figs from California are generally available from the middle of May through November, with a brief interlude in between; Black Mission figs are ready first, then come the green varieties.
This fig jam recipe yields about three cups. Of course, you could easily run through all of it on your morning toast, but there are so many other ways to experience the flavor. Fig jam is party-ready, making for an excellent addition to any charcuterie board or cheese plate. Given its affinity for cheese, you'll definitely want to spread some on your next grilled cheese sandwich. Speaking of sandwiches, you could also use your jam in these indulgent Toasted Chocolate-Hazelnut Sandwiches, which are particularly awesome for brunch. We could go on with the ideas, but we won't keep you ... you've got jam to make.
Ingredients
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2 pounds green or purple figs, stemmed and cut into 1/2-inch pieces
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1 1/2 cups sugar
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1/4 cup plus 2 tablespoons fresh lemon juice
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1/2 cup water
Directions
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Gather the ingredients.
Julia Hartbeck
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In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy.
Julia Hartbeck
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Add the lemon juice and water and bring to a boil, stirring until the sugar is completely dissolved.
Julia Hartbeck
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Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.
Julia Hartbeck
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Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top.
Julia Hartbeck
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Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
Julia Hartbeck