Homemade Fig Jam
My Mom’s fig jam is a family recipe I have loved and enjoyed for many years. She is always so creative in the kitchen and simply couldn’t resist the fresh figs this summer in Greece. She made two batches on two different days! The recipe is super simple and the jam can be stored in the pantry for up to a year. It can also be made with berries, peaches, pears or other fruit of your choice.
Homemade Fig Jam
Yields 4 Large Jars
INGREDIENTS
- 30-40 ripe figs
- 3 cups water
- 2 cups coconut sugar or monkfruit
- Juice of half lemon
DIRECTIONS
- STEP 1. Bring water and sugar to a boil. Cook for 10 minutes.
- STEP 2. Wash the figs and cut the top off. Poke them with a fork so they can absorb the juices. Add figs and cook for 20 minutes, until the sauce starts to thicken. Add the lemon juice and cook for another minute.
- STEP 3. Turn off heat and remove any foam from top.
- STEP 4. Store in clean, glass jars and close. Flip over so the jar can seal from the heat. It can be stored in pantry for up to a year. Enjoy!
Tools/Products Used For This Recipe:
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My figs are large! How many pounds would I need? Also, don’t I need to give the jars a water bath in order for the jam to keep one year?
Buonissima! I just made this with some vanilla extract and a few raspberries tossed in since we had some going off as well. The little jars of marmellatte are now on their tops waiting to seal, and me and Mia moglie (my wife) already lost ourselves in dreamy tastings from the pot.
Easy recipe, vegan, and very natural ingredients! Grazie!