How to Make Fig Jam
You can find fig jam in specialty stores selling unique foods, but making it yourself is a breeze if you find fresh figs. A few years ago, I honestly couldn’t even recognize fresh figs in pictures since I’d only seen dried ones. Nowadays, larger supermarkets often carry them. If you spot some, grab them! Making fig jam is super simple, and you’ll fall in love too!
For classic fig jam, you don’t need much: use 1 kg of fruit with 300 g of sugar, and that’s basically it! Cut the figs into eight pieces, put them in a pot suitable for jam-making, sprinkle the sugar on top, and start cooking. Watch carefully so it doesn’t burn! The figs will break down as they cook, but you can blend it with an immersion blender if you prefer a smoother texture. I personally like a bit of chunkiness to enjoy while eating. Cook for about 3-4 hours — if there’s too much liquid, skim some off. When done, pour the jam into sterilized jars, seal them, wrap in a towel, and let cool slowly.
You can also make fig jam with jam sugar—just follow the package instructions like with any other fruit. If you want to spice it up, cinnamon, ginger, and vanilla are your best bets.
What Goes Well with Fig Jam?
Fig jam is sweet, sticky, and has a subtle exotic twist. Of course, you can use it in baked goods or spread it on toast like any jam, but it truly shines paired with goat cheese. It might sound unusual at first, but the fresh tang of the cheese and the jam’s sweetness blend perfectly—whether in a sandwich or a salad, it’s a summery delight.
If you’re thinking desserts, dark chocolate is a great match for fig jam: the rich bitterness balances the jam’s sweetness beautifully. Also, try classic winter recipes with fig jam—pastries and pies will love this exciting twist. Plus, rum, walnuts, almonds, and red wine are all friends of fig jam. When these flavors come together in a recipe, you’re in for a treat. Don’t hesitate to experiment with your new favorite!
