Canning Fig Jam is the perfect way to capture the sweet, rich flavor of ripe figs and enjoy them all year long. This homemade jam recipe combines fresh figs, sugar, lemon juice, and optional spices for a luscious spread with a golden-amber hue and irresistible texture. Whether you’re spreading it on toast, pairing it with cheese, or adding it to baked goods, this easy fig jam is a pantry essential.
With simple canning steps, you’ll create jars of sunshine that last for months. Try this delightful preserve today and bring a taste of Mediterranean orchards to your kitchen!
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What is Canning Fig Jam?
Canning Fig Jam is a delectable fruit preserve made by cooking fresh figs with sugar, lemon juice, and sometimes a touch of spices like cinnamon or ginger. The mixture is cooked down until it thickens to a spreadable consistency, then safely preserved through the canning process, creating a shelf-stable product that can be enjoyed long after fig season has passed.
This age-old method of food preservation allows you to enjoy the sweet, complex flavors of figs whenever you desire. The result is a beautiful amber-colored jam with a uniquely satisfying texture and a taste that sings of sun-drenched orchards. The best part is, it’s easier than you think! Gather your figs, your canning supplies, and let’s create a jar full of sunshine. Ready to experience the magic of homemade fig jam? Try this recipe today and taste the Mediterranean difference!
Key Ingredients for Canning Fig Jam:
- Fresh Figs (3 pounds): Choose ripe but firm figs. Brown Turkey, Black Mission, or Kadota figs are all excellent choices. Wash them well and remove the stems. You can roughly chop them for a smoother jam or leave them halved or quartered for a more textured preserve.
- Granulated Sugar (3 cups): Sugar not only sweetens the jam but also acts as a preservative and helps to thicken it.
- Lemon Juice (1/4 cup): Freshly squeezed lemon juice adds a bright acidity that balances the sweetness and helps to activate the pectin in the figs, crucial for setting the jam. Bottled lemon juice can be used in a pinch, but fresh is always preferred.
- Water (1/2 cup): Water helps to get the cooking process started and prevents the figs from sticking to the bottom of the pot.
- Optional Spices (1/2 teaspoon): Enhance the flavor profile with spices like ground cinnamon, ginger, or cloves. Use sparingly to avoid overpowering the fig flavor.
- Pectin (Optional 1 box): If you want ensure perfect consistency of jam, you can use pectin.
How to Make Canning Fig Jam:
This canning fig jam recipe is surprisingly easy to make, offering a satisfying reward for your effort. The simplicity of the process, combined with the rich, complex flavor of figs, makes it a delightful project for both beginner and experienced canners.
This recipe takes about 1.5 hours from start to finish, including preparation and processing time. Enjoy the creamy, rich texture of fig jam!
Step-by-Step Instructions:
- Prepare the Figs: Wash the figs thoroughly and remove the stems. Chop the figs into smaller pieces if you prefer a smoother jam. For a more rustic texture, leave them halved or quartered.
- Combine Ingredients: In a large, heavy-bottomed pot, combine the chopped figs, sugar, lemon juice, water, and any optional spices.
- Cook the Mixture: Place the pot over medium heat and bring the mixture to a gentle boil, stirring constantly to prevent sticking.
- Simmer and Thicken: Once boiling, reduce the heat to low and simmer, stirring occasionally, for approximately 45-60 minutes, or until the jam thickens to your desired consistency. To test for doneness, place a small spoonful of jam on a cold plate and refrigerate for a minute. If it wrinkles when you push it with your finger, it’s ready.
- Prepare Canning Jars: While the jam is simmering, prepare your canning jars. Wash the jars, lids, and bands in hot, soapy water and rinse thoroughly. Sterilize the jars by placing them in a boiling water bath for 10 minutes. Keep the jars hot until ready to fill.
- Fill the Jars: Carefully ladle the hot jam into the sterilized jars, leaving 1/4 inch of headspace. Wipe the rims of the jars clean with a damp cloth.
- Seal the Jars: Place the lids on the jars and screw on the bands finger-tight.
- Process in a Boiling Water Bath: Place the filled jars in a boiling water bath canner. Ensure the jars are completely submerged in water, with at least 1 inch of water covering the tops of the jars. Bring the water to a rolling boil and process for 10 minutes (adjust processing time according to your altitude; consult a canning guide for specific recommendations).
- Cool and Check Seals: Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound, indicating that the lids have sealed properly. After 12-24 hours, check the seals by pressing down on the center of each lid. If the lid doesn’t flex, it’s sealed. If a lid flexes, it is not sealed and should be refrigerated and consumed immediately or reprocessed with a new lid.
- Store: Store the sealed jars of fig jam in a cool, dark, and dry place. Properly sealed and stored, the jam can last for up to 1-2 years.
Why You’ll Love This Recipe
This Canning Fig Jam recipe is a true labor of love, resulting in a homemade preserve that’s far superior to anything you’ll find on store shelves. The main highlight is the incredible flavor – the unique sweetness and subtle earthy notes of figs are amplified by the lemon juice and optional spices, creating a taste sensation that’s both complex and comforting. Another great reason is the cost savings. Buying gourmet fig jam can be expensive, but making it at home is significantly more affordable, especially if you have access to fresh figs.
The possibilities for customization are endless! You can experiment with different spices, add a splash of balsamic vinegar for extra depth, or even incorporate a handful of chopped nuts for added texture. This is a blank canvas for your culinary creativity! For an alternative option, consider trying a balsamic fig chutney, a similar preserve but with a bolder, more savory flavor profile. Whether you choose jam or chutney, capturing the essence of figs in a jar is a rewarding experience. Ready to create your own jar of sunshine? Start canning your own fig jam!
What to Serve Canning Fig Jam With:
Canning Fig Jam is incredibly versatile and pairs well with a variety of foods.
- Cheese Board: A classic pairing! Serve it with creamy cheeses like brie, goat cheese, or mascarpone, as well as sharper cheeses like cheddar or parmesan.
- Toast and Pastries: Spread it on toast, scones, croissants, or bagels for a delicious breakfast or snack.
- Grilled Meats: Use it as a glaze for grilled chicken, pork, or lamb. The sweetness of the jam complements the savory flavors of the meat.
- Pizza Topping: Adds a unique sweet and savory element to homemade pizzas.
- Yogurt or Oatmeal: Swirl it into yogurt or oatmeal for a flavorful and healthy breakfast option.
Top Tips for Perfecting Canning Fig Jam:
- Use Ripe Figs: The riper the figs, the sweeter and more flavorful your jam will be.
- Don’t Overcook: Overcooking can result in a tough, rubbery jam. Simmer gently and test for doneness regularly.
- Adjust Sugar to Taste: The amount of sugar can be adjusted to your liking, depending on the sweetness of the figs and your personal preference.
- Use a Heavy-Bottomed Pot: This will help prevent the jam from sticking and burning.
- Stir Regularly: Stirring helps to distribute the heat evenly and prevent sticking.
- Add a Splash of Balsamic Vinegar: For a more complex flavor, add a tablespoon or two of balsamic vinegar to the jam while it’s simmering.
- Consider using a candy thermometer: Ensure that the temperature reaches the gel stage, around 220 degree F.
5 Facts about Canning Fig Jam:
- Figs are a good source of fiber, potassium, and other essential nutrients.
- Fig cultivation dates back to ancient times, with evidence suggesting they were grown as early as 5000 BC.
- Canning is a safe and effective way to preserve food for long-term storage.
- The high sugar content in jam acts as a natural preservative, inhibiting the growth of bacteria and mold.
- Homemade fig jam makes a thoughtful and unique gift for friends and family.
Storing and Reheating Tips:
- Storing: Properly sealed jars of fig jam can be stored in a cool, dark, and dry place for up to 1-2 years. Once opened, refrigerate the jam and consume it within a few weeks.
- Reheating: Fig jam doesn’t typically need to be reheated. However, if you want to warm it slightly, simply place a small amount in a microwave-safe bowl and heat for a few seconds.
- Freezing: Freezing opened fig jam is possible to extend its shelf life, though it may slightly alter the texture. Place the jam in a freezer-safe container, leaving some headspace for expansion, and freeze for up to 6 months.
Final Thoughts:
Canning Fig Jam is a rewarding culinary experience that brings the taste of the Mediterranean to your table. With its simple ingredients and straightforward process, this recipe is perfect for both novice and experienced canners. Whether you enjoy it on toast, cheese, or as a glaze for meats, homemade fig jam is a delicious and versatile treat that will delight your taste buds.
So, gather your figs, get your canning supplies ready, and start creating your own jar of sunshine today!
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Canning Fig Jam FAQs:
- Can I use frozen figs? While fresh figs are preferred, frozen figs can be used. Thaw them completely before using and drain off any excess liquid.
- Do I need to peel the figs? No, peeling the figs is not necessary. The skins soften during cooking and add to the texture of the jam.
- Why didn’t my jam set? Several factors can affect the setting of jam, including insufficient pectin, too much water, or not cooking the jam long enough. To troubleshoot, add a small amount of pectin or lemon juice and cook the jam for a longer period.
- Can I use honey or maple syrup instead of sugar? Yes, but keep in mind that honey and maple syrup have different flavors and consistencies than sugar, which may affect the taste and texture of the jam.
- Is it safe to can if I don’t hear the popping sound? No. The popping sound indicates that the jar has properly sealed due to the vacuum. If you don’t hear the pop, the jar is not sealed and should be reprocessed with a new lid or stored in the refrigerator and consumed with 2 weeks.
Canning Fig Jam
- Total Time: 1 hour 30 minutes
- Yield: 6–7 half-pint jars 1x
- Diet: Vegetarian
Description
Canning Fig Jam is a delectable fruit preserve made by cooking fresh figs with sugar, lemon juice, and sometimes spices. This classic preserve captures the sweet, complex flavors of figs in a beautiful amber-colored jam that can be enjoyed all year long.
Ingredients
- 3 pounds fresh figs (washed, stems removed, chopped or halved)
- 3 cups granulated sugar
- 1/4 cup lemon juice (freshly squeezed preferred)
- 1/2 cup water
- 1/2 teaspoon optional spices (cinnamon, ginger, or cloves)
- 1 box optional pectin
Instructions
- Wash figs thoroughly and remove stems. Chop or halve for desired texture.
- In a large heavy-bottomed pot, combine figs, sugar, lemon juice, water, and optional spices.
- Place pot over medium heat, bring mixture to a gentle boil, stirring constantly.
- Reduce heat to low and simmer 45–60 minutes, stirring occasionally, until thickened. Test by placing a spoonful on a cold plate—if it wrinkles when pushed, it’s ready.
- While jam simmers, wash jars, lids, and bands. Sterilize jars in boiling water bath for 10 minutes, keeping jars hot until ready to fill.
- Ladle hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe rims clean.
- Place lids and screw on bands finger-tight.
- Process jars in a boiling water bath for 10 minutes (adjust for altitude as needed).
- Remove jars with a lifter and cool on a towel-lined surface. Listen for popping sounds as jars seal.
- After 12–24 hours, check seals by pressing lid centers. Store sealed jars in a cool, dark, dry place up to 1–2 years.
Notes
For best results, choose ripe but firm figs such as Brown Turkey, Black Mission, or Kadota. Adjust sugar and spices to taste. If a jar doesn’t seal, refrigerate and consume promptly or reprocess with a new lid.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Preserves
- Method: Canning
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 45
- Sugar: 11g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg