With Homegrown Figs
There’s nothing quite as jammy as the satisfaction of your own fig jam crafted from fig you grew yourself in a British Summer.
Serve without elaborating, and let your dining companion ask you where this sweet, honey-like jam is from. Only then tell them that you are part of an elite club of fig riggers, with special licence to make illegally good jam.
Whether you’re spreading it on toast, pairing it with cheese, or using it as a glaze, this fig jam will quickly become a staple in your kitchen.
It’s also a great recipe if you have over-ripened figs left over!
For this recipe we are using a Brown Turkey fig, which is the most common fig grown for fruit in the UK, but it could be Little Miss Figgy or a common Garden Fig.
Ingredients:
- 900 grams fresh figs, stems removed and chopped
- 300 grams granulated sugar
- 60ml lemon juice (freshly squeezed)
- Zest of 1 lemon (optional)
- 2.5 ml vanilla extract (optional)
- 1.25 grams ground cinnamon (optional)
Instructions:
Preparation:
Prep Time: 15 minutes
Wash your homegrown figs thoroughly, remove the stems, and chop them into small pieces.
Tip: The riper the figs, the sweeter your jam will be.
Combine Ingredients:
In a large pot, combine the chopped figs, sugar, and lemon juice.
If desired, add the lemon zest, vanilla extract, and ground cinnamon to enhance the flavour.
Cook the Jam:
Cook Time: 45-60 minutes
Place the pot over medium heat, stirring frequently until the sugar is dissolved.
Increase the heat slightly and bring the mixture to a boil, stirring constantly to prevent sticking or burning.
Simmer:
Reduce the heat to low and let the jam simmer for about 45-60 minutes. Stir occasionally to prevent it from sticking to the pot.
As the figs cook down, they will release their juices, thickening the jam.
Use a potato masher or a fork to break down the fig pieces, creating a smoother texture.
Check for Doneness:
To test if the jam is ready, place a small spoonful on a chilled plate and let it cool. If it wrinkles when you push it with your finger, the jam is done.
If it’s still runny, continue cooking for another 5-10 minutes and test again.
Jar the Jam:
Once the jam has reached the desired consistency, remove it from heat and let it cool slightly.
Pour the jam into sterilized jars, leaving about 5 mm of space at the top. Wipe the rims clean and seal with lids.
Storage:
If you plan to use the jam immediately, allow it to cool completely before refrigerating.
For longer storage, process the jars in a boiling water bath for 10 minutes. Let them cool, and store in a cool, dark place for up to a year.
Serving Size:
Yield: Makes approximately 3-4 jars (250 ml each)
Total Time: 1 hour 15 minutes – 1 hour 30 minutes
This homemade fig jam recipe is a wonderful way to savour the fruits of your labour, quite literally. Using figs straight from your garden, you can create a delicious spread that captures the essence of summer. Perfect on toast, in desserts, or as a cheese pairing, this jam is sure to impress. With a few simple steps and minimal ingredients, you’ll have a jar of fig jam that tastes like it was made in the heart of nature.
Order Your Fig Trees:
To experience the joy of making fig jam from your own garden, consider planting fig trees. Growing your own figs ensures the freshest ingredients and adds a personal touch to your homemade jams. Order your fig trees today and start your journey to delicious, homegrown preserves!