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Fig jam

Author
Cookinero 8 Apr 2025
6800
Fig jam

In Rus', jam was a delicacy made from honey and berries. Today, honey is replaced by sugar, and along with berries, fruits, vegetables, and even flowers are used. Amber-brown fig jam has an original taste. To prepare a fig dessert for the winter, you should choose light, medium-sized fruits. Dark figs have a tougher skin, so you will have to cut it off. Making fig jam at home is easy. It takes several hours, but the process itself is not difficult.

How to cook Fig jam

Step 1

Fig jam

Prepare the figs. Cut off the ends of the figs (not completely) with manicure or small kitchen scissors. Cut the bases crosswise by about 5–6 mm. Stick a clove bud into 4 figs.

Step 2

Fig jam

Cook the fig jam. In a saucepan with a thick bottom, mix the balsamic vinegar, lemon juice, and water. Add sugar and lemons, bring to a boil, and skim off the foam. Cook on low heat for 10 minutes. Add the figs and stir. Bring to a boil, reduce heat to low, cook for 3 minutes, remove from heat, and cool completely for 3-4 hours. Stir and repeat the procedure three more times (4 in total). Place the finished jam in sterilized jars and close with lids.

Fig jam - FAQ About Ingredients, Baking Time and Storage

Yes, you can use apple cider vinegar or red wine vinegar as a substitute for balsamic vinegar, though the flavor profile will be slightly different.
Properly stored in sterilized jars, fig jam can last up to 3 months in the refrigerator. Ensure the lids are tightly sealed.
You can reduce the sugar or use a sugar substitute like stevia or erythritol, but this may affect the jam's texture and shelf life.
Yes, fig jam freezes well. Store it in airtight containers or freezer-safe jars for up to 6 months. Thaw in the fridge before use.
Fig jam pairs wonderfully with cheese boards, toast, yogurt, or as a glaze for meats like pork or chicken.
Absolutely! The cloves add a spicy note, but you can omit them or replace with a pinch of cinnamon or cardamom for a different flavor.
Halve all the ingredients for a smaller yield. Cooking times may slightly vary, so monitor the jam's consistency closely.
Wash jars and lids in hot soapy water, then boil them in water for 10 minutes or run them through a dishwasher cycle before filling.

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