Southern Fig Jam Recipe

A partially opened jar of fig jam with seeds visible, accompanied by a spoon with some jam on it.

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Prepare this simple and delicious Southern fig jam recipe in less than an hour with just a quick mix of fresh figs, sugar, citrus peel, and lemon juice!

Prep Time10

Cook Time40

Total Time50

Course: Jam

Cuisine: American, Southern

Diet: Gluten Free, Vegan

Servings: servings

Author: Jenny DeRemer

Ingredients

For the Fig Jam

2 pounds ripe figs green and/or purple; washed, stemmed, and halved
1½ cups granulated sugar
⅔ cup lemon juice fresh
½ cup water
2 3-4-inch strips citrus peels either tangerine, clementine, orange, Meyer lemon, pink grapefruit, or kumquat

Optional Add-Ins for Flavoring

1 tablespoon fresh rosemary minced
1 tablespoon fresh thyme minced
1 cinnamon stick
1 teaspoon vanilla extract
1 vanilla bean split
¼ cup white port
½ teaspoon ground cardamom

US Customary - Metric

Instructions

To wash figs, gently rinse them under cool water and pat them dry with a soft towel. All in all, your prep time is about 10 minutes. Add the figs to a large, nonreactive saucepan.
Add the granulated sugar, lemon juice, water, and citrus peels from the variety of citrus you wish to use. (Use a vegetable peeler to get the strips of peel; avoid any white pith. If using pink grapefruit, use only 1 strip of peel.) If using an additional ingredient to customize your jam, add it now--with the exception of fresh herbs--which are added once the jam is finished cooking.
Bring everything to a boil, stirring constantly to dissolve the sugar and avoid the fruit scorching. Reduce heat to medium low. Simmer the jam, stirring the contents of the pot occasionally with a wooden spoon, until the fruit is jammy and very soft, about 40-45 minutes.
Remove the saucepan from the heat. Remove the citrus peels and any add-ins immediately. Allow the jam to cool slightly before spooning it into jars with tight-fitting lids. Leave ½-inch room at the top of each jar before securing the lids. Let jars cool to room temperature before placing into the fridge for up to 3 months.

Notes

Use a wide, shallow pan. The increased surface area versus a deep pan allows the jam to cook down faster and helps to achieve the perfect consistency without overcooking the fruit.
A teaspoon of vanilla extract or a vanilla bean pod during cooking makes this amazing. This adds a subtle depth of flavor that complements the sweetness of the figs and citrus. In terms of citrus where vanilla is concerned, go tangelo, clementine, or orange.
Foam forms on the surface as your jam cooks. Skimming it off as you stir can help clarify your jam, making it look more appealing and reducing sugary waste that solidifies on the wall of the pan.
Use a candy thermometer to check the jam’s temperature; it should reach 220°F (104°C), which is the point at which the mixture will set properly once cooled.
Want a smooth or chunky jam? For a chunkier texture, lightly crush large fig pieces with a fork or potato masher during the simmer. For a smoother consistency, blend in a food processor or use an immersion blender after the simmer.

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