Sep 26, 2017

Homemade Fig Jam

I love figs! I especially love fig jam with cheese.  My friend Gina from Skinnytaste gave me some fresh figs so I decided to try my hand at some fig jam.  It came out delicious! 😋😊  It reminds me of a guava paste and pairs beautifully with cheese, any kind of cheese.   Serve this as part of your next charcuterie dish with some Manchego cheese and some rice crackers and your guest will thank you!

I used a mix of a couple of different figs and it was perfect.  Tis the "new wood" season for figs from now through October so take advantage.

Homemade Fig Jam 

  • 1 lb 3 oz (530g)
  • 1.25 cups of water
  • 1/4 tsp salt
  • 1/4 cup lemon juice, squeezed
  • 3 tbsp maple syrup
  • 1/4 tsp cinnamon

Clean the figs thoroughly with a small brush and cut them in quarters.  I take an extra step to ensure the figs are not infested.  I know that sounds nasty but the fibers in the figs look like maggots and so I like to make sure they are not 😁 Fill a small clear bowl with cold water and place a couple of the figs at a time in the cold water, facing down.  If nothing crawls out, you're good 😜 Trust me, you don't want to skip this step.

In a heavy bottom pan bring the water and the figs and cook for 35-40 min on low, medium heat. Remove from heat and add the rest of the ingredients and cook an additional 20 minutes.  Remove from heat ad puree with an immersion blender.

Pour into a jar and refrigerate

Yields: Serving size: 16 tbsp,  Serving size: 1 tbsp,  Smart points: 2,  Calories: 35.3,  Total fat: .1g, Saturated fat: 0,  Cholesterol: 0,  Sodium: 37.4mg,  Carbs: 9.2g,  Fiber: 1g,  Sugar: 7.8g,  Protein: .3g  

1 comment:

  1. Wow! i could not believe i can manage to make myself jam, thanks to this post as it guided me during the entire process and my final product came out a success.