Fig Jam Recipe
"Dark or Light Figs Work Fine"
This fig jam recipe can be made with any fig - dark ("black") or light ("green" or "yellow").
Making a jam or jelly is amazingly simple. And since these guys have lot of natural sugar they firm up real nice for:
Since I said this was a fig jam recipe - I will walk you through the "jam" part of it. But you can modify for either the preserves or jelly.
If you have never cooked with figs before - don't be "afraid". They are sweet. Beautiful in color. And great raw or dried or in my Italian fig cookies. Now for this fig jam recipe you will need:
And if you have extra figs - give my Italian fig cookies recipe a try. (Thought I'd throw that in there again.) My kids thought they were "cherry cookies" the very first time I baked them. Figs are just are that bright, sweet, and flavorful!
Thanks for stopping by -
Italian Dessert Recipes Website Owner and Developer
Fig Jam Recipe
YIELD: 2 pints
* 4 cups of firm figs (any type)
* 4 cups of sugar (white)
* 2 tablespoons lemon juice
* Cut the figs. Depending on size you may want to quarter. If they are small just cut in half.
* Put the cut figs into a large saucepan
* Add 2 cups of the sugar
* Heat and boil hard for about 5 minutes, stirring constantly
* Add lemon juice and the rest of the sugar
* Boil hard stirring all the time until until the syrup is ready to gel (see below)
* Stir occasionally while cooling
* While cooling take out the skins with tongs(this makes it a jam, leave the skins in - this makes a preserve)
* When the jam has cooled - pour into STERILIZED jars
* Sometimes you may want to let this stand overnight before putting it into jars. (see below)
* After you have poured the jam into jars, place saran/cellophane on the top of the jam and screw on the lid
* Store in a cool dark place (or fridge)
NOTE: My grandma's friend said that this particular recipe is not good to double. I've never tried to see if she is wrong - so, if you wish to double, you are on your own.
What's the "gel" test?
My grandma's friend Mildred said to use a spoon and dip it in the boiling jam. Hold it up edgewise and when 2 heavy drops slide together at the edge of the spoon, "it's done." Too, you can put some of the boiling jam on a cold plate and do a taste test.
Why wait before the jars?
Sometimes in jam or jelly recipes the fruit will float when it's hot. And then when you put it in the jars have floating fruit in the top and syrup on the bottom. If you wait overnight the sugar plumps up. Each fig jam recipe you make will "plump" differently.
Wanting to make this into fig preserves?
Leave the skins in. Or take out the skins that look too much like big hunks.
Back to the top of the fig jam recipe.
Jam or Jelly RecipesApricot Jam Recipe
Blueberry Jam Recipe
Cherry Jam Recipe
Fig Jam Recipe
Gooseberry Jam Recipe
Orange Marmalade Recipe
Peach Jam Recipe
Pear Jam Recipe
Rhubarb Jam Recipe
Raspberry Jam Recipe
Memorial Day and Warmer Weather Treats!
It's finally warming up! In my neck of the woods we had SNOW on May 2nd. Now were on to the warm weather sweet treats!
I started celebrating by having a Sangria last night. Sangria is so easy to make - and the trick to making it spectacular is - following the super easy procedure. IF you need a brush up see:
How to Make Sangria
As for Memorial Day Goodies - I bake the LESS sticky stuff if I have to travel. And something that the kids can grab with their fingers as they cruise by the dessert table and run off to their next game. Cookies and brownies work the best for this!
The past month, these are my top five most viewed cookie recipes:
#1 Anisette Cookies
#2 Italian Wedding Cookie Recipe
#3 Pizzelle Recipe
#4 Ricotta Cheese Cookies
#5 Meringue Cookie Recipe
Have a fun filled Memorial Day!
Would you like to share this page? You know how to do it! Thanks for sharing the sugar love!
Recipes on this site are from family cookbooks, family traditions, or intentional adaptations from traditional recipes to add an Italian flair. If a recipe was adapted or used from another cook - it is mentioned on the recipe page and the recipe author is given credit.