Fresh Fig Jam Recipe

Fig Jam in jar with spoon filled with jam.

Perfect for a PB&J sandwich this homemade jam is sweet and delicious!

Course Jams and Jellies

Cuisine American

Prep Time 15

Cook Time 20

Boiling jars to seal - 10 minutes 10

Total Time 45

Servings servings

Calories 329kcal

Author Deb Clark

Cost $15

Ingredients

5 cups figs fresh figs
3`½ cups pure cane sugar
1 cup brown sugar
1 sure-jell low sugar pectin - pink box
¼ cup lemon
½ teaspoon cinnamon
⅛ teaspoon nutmeg
½ teaspoon vanilla
1 tablespoon butter optional

Instructions

Clean the figs, remove the stems - chop into ½ inch pieces. Add to a heavy bottom pot.
Add the lemon, cinnamon, nugmeg and butter to the pot.
Measure ¼ cup of the white sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the fig mixture and set it on the burner.
Turn on high and bring to a boil, stirring constantly.
When it comes to a hard boil (one that you cannot stir down) add the remaining sugar - the white and brown sugar.
Return it to a hard boil and boil exactly one minute.
Remove from the heat. With hot pan holders on immediately stir in the vanilla. It may bubble and spit a bit! Continue to stir until it is completely incorporated, about a minute.
Immediately ladle the hot jam into clean, sterilized glass mason jars.
Using a paper towel clean the top of the jar off completely. Add the lid and screw top. Screw the lid on tightly.
Process in a hot water bath for 10 minutes to seal.Remove from the hot water bath and place on a heat-proof surface. You'll hear the jars pop and you'll know they are sealed

Notes

**Figs have a high sugar content and you'll need to be stirring this the entire time it's doing or it will scorch. Don't get distracted!

**Although the video is for a different recipe - Christmas in July Pepper Jam - it walks you thru the process of making homemade jam and jelly. Give it a quick watch (less than 1 ½ minutes!) it gives you a good visual!

Nutrition