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!Print
Summer Spiced Fig Jam (Stovetop)
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 pints (2qts) 1x
- Category: Side
- Method: Preserves
3 lbs. fresh figs, washed with stems trimmed and quartered (1.5kg)
7 cups of sugar (1.4kg)
5 whole cloves
2 sticks whole cinnamon
½ cup fresh lemon or lime juice (120ml)
2 lemon or lime peels (optional)
1 envelope liquid pectin for jam (3fl oz/89 ml)
Place 1/2 of the prepared figs in a heavy enameled pot. Add 2-3 cups of the sugar. Add another layer of figs and then the remaining sugar. Place the cloves in a tea ball or make a sachet using cheese cloth. Add the tea ball (sachet) and whole cinnamon to the pot. Add the lemon juice and the optional lemon or lime peels.
Place the pot on the stove and bring the mixture to a boil. Using a potato masher, crush the figs as they cook. Allow the jam to boil for 1 minute. Add the pectin and continue to cook and crush the fruit for another minute. Remove from the heat and allow to cool completely.* Remove the spices and lemon or lime peel. Store in the refrigerator.
*This recipe can also be canned by water-bath processing, whereas you would fill clean glass jars with the hot jam before sealing and processing.
- Serving Size: 1 tbsp.