Fig Apple Jam
Fig and apple jam cooked with brown sugar, cinnamon, and orange zest. This jam is perfect stirred into your morning yogurt, on biscuits, or a grilled cheese sandwich. Note: this jam is suitable for canning using a hot water bath method, but is only enough for 1 - 2 jars. One serving is 1 tablespoon.
Prep Time30 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 30 minutes mins
Course: Breakfast / Brunch, Lunch, Preserves
Cuisine: American
Keyword: Fig apple jam
Servings: 20
Calories: 58.4kcal
Author: Susan Pridmore
- 13 ounces fresh figs I used Brown Turkey, but Black Mission will work great too
- 1 Granny Smith apple
- 1 tablespoon lemon juice
- 4 ounces brown sugar or make your own
- 4 ounces agave nectar or granulated sugar
- 1 teaspoon packed orange zest about 1 medium-sized orange
- ½ teaspoon vanilla extract
- 1 cinnamon stick
- pinch kosher salt
Cut the figs in half, or in quarters it they're really big. Place them in a pot.
Peel and core the apple, and chop into ½” cubes. Place in the pot with the figs.
Add the lemon juice, brown sugar, agave nectar, zest, vanilla extract, cinnamon stick and salt to the pot, and heat over medium-low heat. Stir with a wooden spoon until the brown sugar liquifies.
Reduce the heat to low, and simmer for 30 minutes, occasionally stirring with a metal spoon. Remove cinnamon stick and simmer for another 30 minutes. (Or leave the cinnamon stick in if you prefer more cinnamon flavor.) Ladle into jars and cool. When cool, put the lids on the jars, and store in the refrigerator.
Recipe makes about 1 ¼ cups, or 20 tablespoons.
Calories: 58.4kcal | Carbohydrates: 14.9g | Protein: 0.2g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.01g | Sodium: 2.1mg | Potassium: 61.9mg | Fiber: 0.9g | Sugar: 13.3g | Vitamin A: 31.6IU | Vitamin C: 2mg | Calcium: 13.6mg | Iron: 0.1mg