Summer Spiced Fig Jam (Stovetop)

We have several fig trees here at the ranch, so summertime is an avalanche of sweet figs. Thankfully the fig harvest coordinates with the lime tree harvest, so I can make Summer Spiced Fig Jam. I’d like to believe that I am some sort of domestic goddess when I make fruit jam, but really the process couldn’t be easier.

I have two techniques when making Summer Spiced Fig Jam – the stovetop method and the microwave method. Each method has its pros and cons:

•         Stovetop method – pros are that you can make a large batch quickly, cons is that you have to turn on the stove in hot summertime weather.
•          Microwave method – pros are that you can make a small batch and keep the kitchen cool by using the microwave and not the stove, cons are that the cooking time is longer and you have to stir an unwieldy bowl of boiling jam every few minutes.

The recipe I am posting here is the stovetop method, although I have posted the microwave recipe in the past. Yet, in my social media prowess, the microwave version of Summer Spiced Fig Jam recipe post disappeared. I will post again soon

Using whole spices for making jam is always my preference because of the depth of flavor they add. However, fishing out the whole cloves from the jam can be messy. I use a tea ball for using whole spices which makes it easier to remove them once the jam is cooked. You can also use a small square of cheese cloth and tie the spices into a small bundle. Either way the rich flavor of spices will be robust.

Hang on to this recipe as you can use Summer Spiced Fig Jam in glazes for grilled pork or chicken. But I’ll admit the way I usually enjoy this jam is piled high on home-made whole wheat bread toast with Irish butter. So very good!