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A jar filled with fig jam, with a spoon.
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4.68 from 28 votes

Spiced Fig Jam

This fig jam recipe is made with fresh ripe figs and spiced with the warm spices of cardamom, cinnamon, ginger and nutmeg for a perfect fall treat. Instructions are included for water bath canning.
Prep Time10 minutes
Cook Time20 minutes
macerating the figs6 hours
Total Time30 minutes
Course: Condiment
Cuisine: Any
Keyword: Fig jam, spiced fig jam
Servings: 5 6-ounce jars
Calories: 134.3kcal
Author: Susan Pridmore

Equipment

  • Large non-metallic bowl for macerating the figs with the sugar and spices
  • 5 6-ounce jars
  • Unlined copper pan for canning, or large wide-mouthed pot with a heavy bottom for making the jam, see the post for details
  • Candy thermometer or other thermometer that goes to 220˚F
  • potato masher for mashing the cooked fruit
  • Wide-mouthed funnel for canning see the post for details
  • Ladle
  • Canning pot see the post for details
  • Canning rack see the post for details

Ingredients

  • 32 ounces fresh ripe figs, washed and quartered (I use fresh Black Mission figs)
  • 32 ounces white cane sugar
  • ½ tablespoon cardamom seeds
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 1 Granny Smith apple cored, peeled and diced
  • 1 tablespoon jarred lemon juice
  • 10 ounces water

Instructions

  • Macerate the figs. Place the figs, sugar and spices into a large non-metallic bowl. Stir to coat the figs well. Cover.
    For optimal flavor, leave on the counter for 6-8 hours or overnight. Otherwise, go to step 4 with adding the figs and sugar mixture to the pot you plan to use for making jam.
  • Sterilize the jars. Bring a large pot of water to a boil and submerge the jars, lids and jar rings in the boiling water for 10 minutes. Remove, using tongs, and dry on a towel.
  • Make jam. Add the figs, sugar and spices into an unlined copper pan designed for cooking jam, or a large wide-mouthed pot that's heavy bottomed. I use a Le Creuset pot with great success.
    Add the diced apple, lemon juice and water. Stir over medium heat until the sugar has dissolved.
  • Bring the jam to its set point temperature. Once the sugar is dissolved, bring the mixture to a boil over medium-high heat and cook rapidly for 15 - 20 minutes or until the fruit is soft and the set point temperature is reached. Use a candy thermometer or other thermometer that goes to 220˚F.
    The set point temperature is typically 8 degrees F over boiling point. At sea level, the set point temperature is 220˚F. See the high altitude notes in the post for how to determine the set temperature at higher altitudes.
    For the first 10 minutes, stir only occasionally, or as needed to prevent the fruit from sticking to the bottom of the pot.
    The final 5 - 10 minutes requires stirring more often to prevent the fruit from hardening onto the bottom of the pot.
  • Test the jam. Once the jam hits the set point temperature, use one of the following two methods to confirm that the jam has set up.
    (1) Dip a large metal spoon into the boiling jam, and lift it from the pot. If two drops come off of the spoon and come together to form a single drop or stream of jam, it's ready.
    (2) 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.
  • Mash the fruit. Mash the fruit using a potato masher several times, or until it reaches the consistency you want. Alternatively, you can use a stick blender and whirl it a few times.
  • Fill the jars. Seat a canning funnel on a jar, and ladle the jam into the jar almost to the top. Be sure to leave a little head room at the top. Wipe the rim of the jar clean of any drips, and tightly screw on the lids.
    Repeat with the remaining jars.
  • Water Bath Canning. To safely can the jam for an extended period of time, it's recommended to water bath can the jam. To do this, bring enough water to cover the jars to a boil in a canning pot or large pot. The jars should rest on a rack and not touch the bottom of the pot. See the post for recommendations under the Equipment Notes section.
    Keep in the boiling water for 5 - 10 minutes at sea level. Check the High Altitude section in the post for times at higher altitudes.
    Remove from the pot and allow to cool on the counter. The jars are sealed when the lids don't buckle when lightly pressed.

Nutrition

Serving: 6ounces | Calories: 134.3kcal | Carbohydrates: 34.8g | Protein: 1.4g | Fat: 0.5g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.1g | Sodium: 1.8mg | Potassium: 420.9mg | Fiber: 5.3g | Sugar: 29.6g | Vitamin A: 257.6IU | Vitamin C: 3.6mg | Calcium: 63.5mg | Iron: 0.7mg