This time of year one of my favorite in-season fruits is the fig.
Figs are quite common in my region of Spain. Native to the area, fig trees can even been seen growing wild upon the mountain. We planted a fig tree in our garden, but, alas, haven’t gotten much fruit from it yet. In fact, we have only eaten one fig from it, which the entire family split, at the end of last summer. Our tree does start to form tiny figs twice a year, but ends up dropping most of them before they fully mature. Hopefully, as the tree grows, it will start to bear more and more fruit. Meanwhile, a trip to the farmer’s market is the best place to get ahold of some figs.
How To Make Fig Jam in a Mason Jar
My favorite way to eat them is fresh from the tree or market. Being a seasonal fruit, though, I like to try to preserve some for other times of the year if I can. I often make purees of them, which I freeze for using in desserts and/or smoothies. Those purees also served as a great baby food, that my son just happened to love! Another way to have figs last a little bit longer, though, is to make a fig jam with them. Fig jam tastes great paired with yogurt or cheese; it also pairs well with cookies or crackers. Best of all, it is very simple to make.
You Will Need:
- 2 lbs. Figs
- ¼ c. Sugar
- Juice from ½ Lemon
- Dash of Cinnamon
Let’s get started!
Cut the figs into quarters.
Place them in a pan with your sugar. I used an unrefined whole cane sugar, but you can use whatever sugar you have on hand.
Cook over low heat while stirring the fig and sugar mixture. I decided to make a purée with the figs, using a handheld blender, but it isn’t necessary. They tend to break down quite a bit, even if you skip using the blender, but you may end up with more of a chutney texture.
As you heat your mixture, you will notice that the color will darken, and the mixture will thicken and get smoother. Continue heating and stirring until the fig mixture starts to separate from the sides of the pan. When you reach that point, if you use your spatula to clear off a small area at the bottom of your pan, the jam should be thick enough that it doesn’t cover the cleared area again.
Add in your lemon juice and cinnamon, to taste. Pour your fig jam into small jars for storing. Allow to cool, and then refrigerate. Serve and enjoy!
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