The Best Quick Homemade Fig Jam Recipe | Foodal (2024)

FAQs

What is the difference between fig jam and fig preserves? ›

Fig jam is generally cooked for a shorter period of time, allowing the figs to soften and break down to a smoother consistency. Fig preserves, on the other hand, are cooked for a longer duration to maintain the shape and texture of the figs while infusing them with the syrup or preserving liquid.

Fresh figs are usually eaten raw. They taste best eaten straight off the tree, ideally still warm from the sun. The entire fig is edible, from the thin skin to the red or purplish flesh and the myriad tiny seeds, but they can be peeled if you wish.

Figs that are too ripe (insides oozing out), make for a bitter jam.

Add pectin.

Whisk a tablespoon of powdered pectin (preferably the no-sugar-needed variety) into the pot of cooking jam. Test for thickness and add another tablespoon if needed. Learn More About Pectin: What's the Deal with Pectin?

Freezing Figs

Wash ripe figs thoroughly, remove stems, peel if desired, leave whole or cut in half. Freeze with or without sugar syrup. Freeze figs firm-ripe and whole for making preserves later.

Low cooking temperature: The temperature to which you cook jam significantly impacts its thickness. If the jam doesn't reach a high enough temperature, the pectin or other gelling agents won't set. If the temperature is too high, it will be too sticky and gummy. Ideal jam sets when taken to 220 degrees Fahrenheit.

The Best Figs for Fig Preserves

Fresh, ripe figs are best for making fig preserves. This includes mild green figs or black mission figs, which offer slightly different flavor profiles. Look for figs that are ripe but somewhat firm and not mushy.

What cheese goes best with fig jam? ›

Fig jam pairs exceptionally well with a diverse range of cheeses, creating delightful flavor combinations. Creamy and soft cheeses like Brie and Camembert provide a luscious base that complements the sweet and fruity notes of fig jam.

Soaking figs in water overnight softens them. It is said to boost their fiber content. This makes them easy to digest and amplifies their health benefits on digestion. We just mentioned that figs are rich in dietary fiber.

Freezing fresh figs prolongs their shelf life significantly. However, frozen figs will not have the same texture or be as full of flavor as fresh figs kept in the refrigerator and eaten within a couple of days. You may also not want to use them in the same way as fresh figs that haven't been frozen and thawed.

Red Currant Salad with Figs

Nothing quite screams the ultimate summer salad recipe than one that incorporates all the wonderful summer fruits. Brown Turkey figs, red currants and blackberries, all beautifully combined to make a super simple savoury salad.

Preserves are the closest thing to consuming whole fruit. They contain chunks of the actual fruit, making them richer in fiber and nutrients. As with jam, though, the sugar content can vary based on the brand or recipe. In terms of health benefits, preserves generally come out on top due to their whole fruit content.

Date Jam or Dates

Date jam is a delicious alternative to fig jam that's easy to find at most stores. It has a similar sweetness and can be used in all the same ways. To make date jam at home, simply combine dates, sugar (optional), water, and lemon juice in a saucepan and cook over low heat until thickened.

15 Ways to Enjoy Fig Preserves

Combine with rosemary and balsamic vinegar and use as a glaze for chicken, pork, or kebabs. Swirl into a cheesecake batter for a fig cheesecake. Spread it on toast, English muffins, or biscuits instead of jelly. Mix with softened cream cheese as a crepe filling.

Try it with cheddar cheese on a cracker or in a grilled cheese sandwich. Serve it as as appetizer on top of any creamy cheese, such as a Brie, Camembert, Stilton or Gorgonzola. For an appetizer, top warmed focaccia with dollops of goat cheese, fig jam, a sprinkle of fresh thyme and a few grindings of black pepper.