once upon a chef fig jam Fig jam

I stumbled upon something absolutely delightful the other day, and I just had to share it with you all. I’ve always loved fig jam, but never thought to make it myself. It seemed so…intimidating? But after seeing this recipe, I realized it’s actually quite straightforward! The result is a deeply flavorful, slightly sweet, and utterly addictive jam that’s perfect on toast, crackers with cheese, or even as a glaze for roasted meats. Seriously, the possibilities are endless!

Fig Jam

This recipe yields a vibrant and flavorful fig jam, perfect for spreading on toast, serving with cheese, or adding a touch of sweetness to your favorite dishes. The warm spices complement the natural sweetness of the figs, creating a truly irresistible treat.

### Ingredients:

• 1 pound fresh figs, stemmed and quartered
• 1 cup granulated sugar
• 1/4 cup water
• 2 tablespoons lemon juice
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground cloves (optional)

Instructions:

1. Prepare the Figs: Wash and stem the fresh figs. Quarter them and place them in a medium saucepan.
2. Combine Ingredients: Add the sugar, water, lemon juice, cinnamon, and cloves (if using) to the saucepan with the figs. Stir well to combine.
3. Cook the Jam: Bring the mixture to a boil over medium-high heat, stirring frequently to prevent sticking. Once boiling, reduce the heat to medium-low and simmer, stirring occasionally, for about 30-45 minutes, or until the jam has thickened and reached your desired consistency. You can test the consistency by placing a small spoonful of jam on a cold plate and chilling it in the freezer for a minute or two. If it wrinkles when you push it with your finger, it’s ready.
4. Process (Optional): If you want to store the jam for longer periods, you can process it in a boiling water bath. Prepare your jars and lids according to canning instructions. Ladle the hot jam into sterilized jars, leaving 1/4 inch headspace. Wipe the rims of the jars clean, place the lids on top, and screw on the bands until fingertip tight. Process in a boiling water bath for 10 minutes (adjust processing time according to your altitude).
5. Cool and Store: If not processing, let the jam cool completely in the saucepan. Transfer to an airtight container and store in the refrigerator for up to 2 weeks. Processed jam can be stored in a cool, dark place for up to a year.
6. Enjoy!: Spread the fig jam on toast, crackers, or sandwiches. Serve it with cheese or charcuterie. Use it as a glaze for roasted meats or poultry. Get creative and enjoy!

I can’t wait to hear what you think! Let me know if you try this recipe and how you use your homemade fig jam. Happy cooking (and jamming!). It’s incredibly rewarding to create something so delicious from scratch, and I hope you find as much joy in making this as I did. The taste is just unparalleled compared to store-bought versions; the freshness and the depth of flavor are truly remarkable. So go ahead, give it a try. You won’t regret it!

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