Fig Citrus Jam Recipe
This easy homemade jam recipe makes a delicious spread that's great on toast or muffins or can be used in your favorite cookies.
Servings 20 servings
Calories 244kcal
Ingredients
- 4 ½ cups fresh figs chopped*
- 1 ½ cups orange juice
- ¼ cup lemon juice
- 3 oranges
- 3 ½ cups pure cane sugar divided
- 1 box low sugar pectin
- 1 cup brown sugar
- 3 tablespoons orange zest divided
- ½ teaspoon vanilla
Instructions
- Wash the figs, remove the stems, and chop them into small pieces. Measure 4 ½ cups of chopped figs and set aside.
- Finely zest the oranges, avoiding the bitter white pith. Measure 3 tablespoons of zest and reserve 1 tablespoon to add toward the end of cooking.
- In a small bowl, mix ¼ cup of granulated sugar with the pectin, set aside
- In a large, heavy-bottomed saucepan, combine the chopped figs, orange and lemon juice and 2 tablespoons orange zest. Stir in the powdered pectin sugar mixture until thoroughly combined.
- Place the pan over high heat, stirring constantly. Bring the mixture to a full rolling boil that cannot be stirred down.
- Add the remaining sugar, both the granulated and brown sugars all at once. Continue stirring until the sugar dissolves completely. Return the mixture to a full rolling boil. Set a timer and boil for exactly 1 minute, stirring constantly. Remove from the heat.
- Stir in the vanilla extract and reserved teaspoon of orange zest. Skim off any foam if necessary.
- Ladle the hot jam into clean, sterilized canning jars. Leaving about ¼ inch of headspace.
- Wipe the tops of the jars with a clean damp cloth. Add the lid and screw on the ring. Process in a hot water bath for 10 minutes to seal the jars.
Nutrition
Calories: 244kcal | Carbohydrates: 63g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 9mg | Potassium: 217mg | Fiber: 2g | Sugar: 58g | Vitamin A: 161IU | Vitamin C: 23mg | Calcium: 40mg | Iron: 0.4mg
