Spiced Fig Jam (Printer-Friendly)

Aromatic fig preserve infused with cinnamon, cloves, and allspice, ideal for spreads and gift giving.

# What You'll Need:

→ Fruit

01 - 2.2 lbs fresh ripe figs, stems removed, roughly chopped
02 - 1 large lemon, zested and juiced

→ Sweetener

03 - 2 ½ cups granulated sugar

→ Spices

04 - 1 cinnamon stick
05 - ½ teaspoon ground allspice
06 - ¼ teaspoon ground cloves
07 - ¼ teaspoon ground nutmeg

→ Optional

08 - 1 vanilla bean, split or 1 teaspoon vanilla extract

# How to Make It:

01 - Place chopped figs, lemon zest and juice, and sugar in a large heavy-bottomed saucepan and stir to combine.
02 - Incorporate the cinnamon stick, allspice, cloves, nutmeg, and vanilla bean or extract if using.
03 - Allow the mixture to sit for 10 minutes to enable the figs to release their juices.
04 - Bring the mixture to a gentle boil over medium heat, stirring occasionally.
05 - Reduce heat and simmer uncovered, stirring frequently, for 35 to 45 minutes until thickened to a jam-like consistency.
06 - Discard the cinnamon stick and vanilla bean from the mixture.
07 - Use a potato masher or immersion blender to achieve the desired texture—chunky or smooth.
08 - Transfer the hot jam into sterilized jars, seal, and allow to cool. Refrigerate after opening.

# Expert Advice:

01 -
  • It tastes like you've been preserving figs for years, but it comes together in under an hour—that beautiful kitchen magic that feels effortless.
  • The warming spices transform simple fruit into something that feels special enough to gift or serve alongside good cheese at dinner, yet humble enough for morning toast.
  • Once you master this, you'll find yourself making it year after year, knowing exactly what magic awaits in those jars sitting on your shelf.
02 -
  • The jam will thicken considerably as it cools—what looks too loose in the pot will be perfect on toast once it's chilled. This lesson took me a ruined batch to learn, but it changed everything.
  • Sterilizing your jars matters. Hot water for 10 minutes, or run them through a dishwasher on the hottest setting just before filling. Cool jars will cause the hot jam to crack the glass, and that's heartbreaking.
  • If you want your jam to last beyond a few weeks in the fridge, proper water-bath canning is your answer—but that's a different technique. Without it, keep these jars refrigerated and use within a month.
03 -
  • Never use a non-stick pan for jam—you need the direct heat contact that stainless steel or copper provides. Non-stick will prevent proper caramelization and that gorgeous color won't develop.
  • If your jam hasn't set after cooling, don't despair. You can always re-cook it, or simply enjoy it as a thinner preserve. It'll still taste incredible poured over cheese or ice cream.

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