Fig Jam

This is perfect to serve as a starter on toast points or crackers with a spoon of soft goat cheese.

  • 3 pounds fresh figs, rinsed, stems removed
  • 1 cup sugar
  • Juice of 1 fresh lemon
  • 1 cinnamon stick
  • 2 tablespoons port wine (opt)
  • 2- 8-ounce canning jars
  1. Cut the figs in large dice and transfer to a 3-quart pot. Stir in the sugar, the lemon, cinnamon stick and port wine, if using.  Bring to a boil over medium- high heat, cooking for about 25 minutes then reduce to medium. Simmer, reducing excess liquid until you can draw a line across the bottom of the pot with a wooden spoon and has the consistency of jam.  It will thicken as it cools.
  2. Pack in sterile jars, cover, and refrigerate.  For longer storage, use the standard canning process.
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