Fall is in the air here in the Sierras. And for me, that means making a batch of this spiced fig jam. If you've never made jam before, this is a great one to start with - it's so perfect for fall. I've included excellent tips I learned in culinary school to guarantee success!
I used to participate in a blog exchange, and one month was assigned Karen at Lavender and Loveage. Karen splits her life between North Yorkshire in the UK, and SW France, where she has a cookery school near Bordeaux and Cognac. She was a regular contributor in Country Kitchen magazine, and writes for British and European publications as well as on-line travel, food, and tourism sites.
One of the first recipes on her site that caught my eye was this Spiced Fig Jam. And it made my whole house smell wonderful.
Ingredient Tips for Making Spiced Fig Jam
The original recipe calls for fresh California figs. There are 6 kinds of California figs, and I used Mission figs, sometimes labeled Black Mission figs. The darker colored figs do best in this jam with the spices called for in the recipe. If you don't see Black Mission Figs at your market, you can purchase them here. Brown Turkey figs will likely be fine, if they're more readily available to you.
I have not made this spiced fig jam using dried figs. Dried figs can often be substituted for fresh in many recipes as long as you rehydrate them in water, juice or wine. For a jam, however, the finished texture may be a little chunkier and tougher than working with fresh figs. I'll post back here with details if I try it!
Cardamom seeds are not the same as cardamom pods. When a recipe calls for cardamom seeds, it typically refers to the seeds of green cardamom pods. If you have the pods, lightly smash them using a mortar and pestle, and remove the seeds. I don't recommend substituting cardamom powder. (Click the below photos for more information on the products and order them, if you like.)
My favorite apples to use in this recipe are Honeycrisp, Braeburn or Pink Lady apples. Granny Smith apples should work well here too. Don't omit the apple. It adds crucial pectin, which is what helps a jam to set up.
General Tips for Making Any Jam
Sterilize
Always sterilize your jars and lids. Do this in the dishwasher, or bring a large pot of water to a boil and dip the jars in for 2 minutes. Submerge the lids for the same amount of time.
Cooking Jam
Use a large, wide-mouthed pot when making jam. This increases the surface area for cooking the jam. I use a large Creuset pot, which works wonderfully.
How to Know if Jam Has Set Up
The set temperature is the temperature when a jam begins to gel. This is generally 8˚F above boiling point. If you're making jam at sea level, this equates to a set temperature of approximately 220˚F. But it's always advised to test the jam before filling jars.
The 2 methods I use most often to determine if a jam is setting up are:
- Sheet / Spoon Test: Ladle some jam into a large metal spoon and raise it above the pot. Pour the jam back into the pot. If the jam has set up properly, once most of the jam has poured back into the pot, at least two large drops will form and join together at the tip of the spoon to form a sheet as they drop.
- Freezer Test: Chill a small plate in the freezer for at least 15 minutes. Ladle a little jam onto the chilled plate and return it to the freezer for 1 - 2 minutes to cool. Remove and tilt the plate. If the jam runs easily, it's not set up. If it moves very slowly - slower than molasses - it's ready.
Filling Jars with Jam
It's very important to keep the rims of the jars clean in order to get a good seal. If using a spoon to fill the jars, have a towel nearby to wipe the rims. A great tool I use is a Wide-Mouth Funnel with a Handle. It nests neatly in a jar, allowing you to quickly ladle in jam while keeping the jar rims clean.
Hot Water Bath
Always finish the canning process with a hot water bath to ensure a good seal. I use a canning pot with a temperature indicator and a canning rack.
The rack keeps the jars off the bottom of the pot, and has useful handles for removing the jars.
However, if you don't want to run out and purchase a lot of new equipment, you can use any deep, sturdy pot. For a rack, use one that comes with an electric pressure cooker (if you have one), purchase a rack separately, or do what we did in culinary school. Tie together some canning jar lids to form a tray of sorts, and place them at the bottom of a large pot. Fill the pot with water, bring it to a boil, and place the jars filled with jam on the *tray*.
Simmer at a low boil for 10 minutes and remove with tongs. If the jars are sealed properly, the center of the lid will not buckle when gently pressed with your finger. It should be taunt.
Making Jam at High Altitude
At sea level, water boils at 212˚F. But that changes as you increase your altitude, and this affects when your jam sets up. In fact, boiling temperatures drop 1˚F for each 500 feet of increased altitude above sea level.
I make this spiced fig jam at 7100 feet, which means my water boils at 198˚F. Since the set temperature is generally 8˚F higher than the boiling point, this means my jam sets up at 206˚F instead of the 220˚F required at sea level.
Ways to Use Spiced Fig Jam
Stir it into your morning yogurt
Add to oatmeal
Spread on biscuits (especially cheddar biscuits!!)
Serve as an appetizer with some sharp cheddar cheese and crackers
Baste it on roasting butternut or acorn squash
Add a dollop on pumpkin soup
And for the meat-eaters at the table, my husband says it's fabulous on top of pork chops.
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Spiced Fig Jam
Ingredients
- 900 g (32 ounces) fresh California figs, washed and diced (I used fresh Black Mission figs)
- 900 g (32 ounces) white cane sugar
- ½ tablespoon cardamom seeds
- 2 teaspoons ground ginger
- 1 teaspoon cinnamon
- ½ teaspoon ground nutmeg
- 1 cooking apple cored, peeled and diced
- 1 tablespoon lemon juice
- 300 mls (10 ounces) water
Instructions
- Place the figs, sugar and spices into a large non-metallic bowl. Stir to coat the figs well. Cover and leave on the counter for 6-8 hours or overnight.
- Sterilize the jars and lids you plan to use. There are a few ways to do this, but I bring a large pot of water to a boil and dip the jars in for 2 minutes, and then the lids for the same amount of time. Dry on a towel.
- Spill the figs and spiced sugar into a preserving pan or large wide-mouthed pot (I use a large Creuset, which works very well). Add the diced apple, lemon juice and water, and stir over a low heat until the sugar has dissolved.
- Bring the mixture to the boil and cook rapidly for 15 - 20 minutes or until the fruit is soft and setting point is reached. For the first 10 minutes, only ocassional stirring is needed. The final 5 - 10 minutes, however, will require stirring every couple of minutes to prevent the fruit from hardening onto the bottom of the pot. Set point is typically reached 8˚F higher than the boiling temperature. At sea level, boiling point is reached around 212˚F, so set temperature should be around 220˚F. If you live in high altitudes like I do part of the year, the boiling point lowers 1˚F for every 500 feet above sea level. I find this is more art than science, however, and recommend you not scrupulously follow the gauge of a thermometer. A better way is either to dip a large metal spoon into the boiling jam, and raise it. If two drops coming off of it come together to form a single drop or stream of jam, it's ready. Another way to determine if the jam is set is to place a small plate in the freezer for at least 15 minutes. Spoon a little jam onto the plate, and return it to the freezer for 1 minute. Remove and tilt the plate. If the jam easily runs, it's not set. If it moves slowly, it's ready.
- When the fruit is softened and set, mash with a potato masher several times.
- Carefully ladle the jam into the jars almost to the top. Be sure to leave a little head room at the top. Wipe the rim of the jars clean of any drips, and tightly screw on the lids. If they seal, the jam should last for at least 6 months. I place the jars filled with jam into a pot of boiling water for 10 minutes to seal. If you use the hot water bath method, be sure to have a grate on the bottom. I tie together several lids to create my own grate.
- Label and store in a cool, dark place for 2 - 3 weeks to allow the flavors to develop.
Notes
More recipes with figs!
Spiced Persimmon Cookies with Dried Figs
Roasted Butternut Squash with Quinoa, Apple and Fig Stuffing
Karen
Thank you for your kind words Susan and for making my jam look so luscious! It's a perennial favourite in our house, especially at Christmas and new year. Karen
SallyBR
I really should try to make jams at home sometime as my husband loves jam! I never tried, they intimidate me
this version with fig seems awesome, though!
Karen
How wonderful that you made jam! What a wonderful post Susan. Figs are so plentiful for such a short period of time. Love Karen's blog!
Sid @ Sid's Sea Palm Cooking
That looks so good, and as it just so happens, I know where there's a fig tree which has ripe fruit. I'll have to see if the bears left any. Or I could buy some, and make this. I really don't feel like getting into a territorial dispute with a bear. BTW, when I used to can and preserve a lot, I would run the jars in the dishwasher on the hottest cycle to sterilize them, and then use them hot out of the DW. Never had an issue with sealing the lids that way.
Anna
I can almost smell it! Your jam looks absolutely wonderful.
I really enjoyed having your blog this month. There are so many recipes I want to try!
Bakingfanatic
A beautiful jam. I cannot wait to make a batch and then devour!
Amy | Amy's Cooking Adventures
So perfect for fall!
Dorothy at Shockingly Delicious
Holy moly that looks good! Figs are in RIGHTTHISMINUTE, so I am getting some.
Emily @ Life on Food
This jam sounds marvelous. I love the sneak peak of you using some on a yogurt parfait. Yum!
cheri
I love figs and this jam looks amazing Susan. Two weeks ago we were in Seattle at Pikes Market and I picked up the most delicious figs.
Mountain life sounds pretty wonderful to me, even the brisk weather, brrrrrr. Have a great week.
MeCooks
This is a great recipe, worth trying at home 🙂
mjskitchen
Great spices for one of my favorite fruits! Love this fig jam!
The Wimpy Vegetarian
And it keeps getting better and better, MJ. This one is a keeper - I have a little on some toast or stirred into my yogurt every morning, and last week I added some to a skillet after cooking my husband's pork chops in it and used it as a sauce over his chops. He LOVED it.
Michelle
Hi Susan, A friend of mine just gifted me some beautiful figs from her backyard fig tree. I was searching for fig jams and came across your recipe! I'm excited to make it. It sounds like a lovely pairing with cheese for the fall. You may or may not remember me, I met you once at a food blogging conference in Sacramento. I'm happy to see you are still blogging. I always love your veggie recipes. All the best to you.
Fiona
This is excellent. Used a bit less sugar and added some chopped preserved ginger. Thanks for the idea my fig trees are in full swing and I was despairing about what to do with them all. In winter will try your husband's idea to have it with roast pork.
Katharine Pike
I tried this recipe for the first time yesterday and I've just gone to gather more figs to make a double recipe today. It was my very, very first time cooking preserves and saving anything to a jar. It was a very exciting and a very rewarding experience using this recipe! Re-reading your whole blog this morning, I noticed that you do say to boil the finished jars for 10 minutes. In the printed recipe instructions, it says boil for only 5. I didnt get the expected suction with boiling for just 5 min. yesterday, so I researched the web and luckily put them back in for 10 and got a good seal. Thanks for sharing this wonderful recipe. I can't wait to give away some jars of delicious preserves. I feel so proud! Yay!!!!! On another note, I Never enjoy eating a spoonful of jelly/jam/preserves right out of the jar and I am really enjoying the experience with this one. Maybe because I made it? I think more because the flavors are just delightful.
The Wimpy Vegetarian
Yay!!!!! I'm so excited for you too!!! Big huge congrats! And thanks for letting me know the discrepancy in the sealing instructions. I've made the change for the future!