Fig Jam: How to Make this Easy Homemade Jam

The first time I had fig jam, it was at a vineyard or Quinta in the Douro Valley of Portugal. I wasn’t well versed in figs at the time and had never heard of fig jam, but it was sooooo good. I bought and brought it home and I haven’t looked back since.

Fig jam goes with everything. You name it, breakfast on toast or crostini, hors d’oeuvres with a charcuterie board, or even on a burger. It is so versatile and delicious, you will want to put it on everything.

And because I cannot run to Portugal every time I need more fig jam, you know I had to come up with my own recipe. Full disclosure, it’s not as good as the Portuguese version, but it’s a good runner up. My version is a bit sweeter, but pairs perfectly with brie or camembert cheese. Give this a try and let me know what you think!

Makes about 1 & 1/2 cups and can be stored in an airtight jar for about 3 months if it lasts that long.

Ingredients:

1/2 lb. of figs, tops removed and chopped

1.5 cups of sugar

Juice of 1/2 lemon

Water as needed

Instructions:

1. In a non reactive sauce pan, combine figs and sugar and stir. Allow that to sit for about 10 minutes, stirring occasionally. The mixture will be juicy as the figs macerate.
2. Add the lemon juice and simmer the mixture over low heat, stirring occasionally. Add water as needed, but the mixture should become thickened and coat the back of the spoon in about 10 minutes,
3. Remove from heat and allow to cool. Once it is cool, strain the mixture to remove any fig skins that have not cooked down. Pour fig jam into a jar and store in the fridge.

Enjoy this on Juicy Lucy burger with Camembert cheese!