Fig Jam
Published August 30, 2016
Jessica Emily Marx for The New York Times
- Total Time
- 30 minutes, plus several hours of chilling
- Rating
- Comments
- Read comments
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Ingredients
1 ¼ pounds/600 grams ripe figs, cut in small dice
2 ½ cups/480 grams sugar, divided
2 ½ tablespoons fresh strained lemon juice
2 teaspoons balsamic vinegar
Nutritional analysis per serving
99 grams carbs; 382 calories; 3 grams fiber; 2 milligrams sodium; 1 gram protein; 96 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, toss together chopped figs and half the sugar. Cover bowl with plastic wrap and refrigerate for 1 hour.
- Step 2
Transfer figs and sugar to a small stainless or enameled saucepan. (The pan should not be more than twice the volume of the fruit and sugar mixture.) Over medium heat, bring to a boil, stirring with a heatproof rubber spatula. When mixture comes to a boil, scrape back into bowl and cover with plastic. Let cool, then refrigerate overnight.
- Step 3
Scrape fig mixture back into the saucepan. Have a skimmer and a bowl of water handy. Place a small plate in the refrigerator. Bring fruit back to a boil over medium heat, stirring. When mixture comes to a boil, stir in remaining sugar, the lemon juice and the balsamic vinegar. Boil, stirring, until mixture is thick but not too concentrated, 10 to 15 minutes. Skim off any foam that rises, dipping the skimmer into the bowl of water to remove the foam.
- Step 4
To test for doneness, remove plate from refrigerator and place a spoonful of the jam on it. Wait about 20 seconds and tilt the plate. The jam should only run slightly, and slowly. Boil a little longer if it seems too runny, but take care not to cook it until too thick. It needs to be spreadable.
- Step 5
Transfer to a bowl or a sterilized jar. Cover and let cool, then refrigerate.
Private Notes
Comments
What is the rationale behind the two-step / overnight process?
I make fig jam every year. I tried adding the balsamic vinegar in addition to the lemon juice this year. I'll see how it turms out! Otherwise, I also always weigh the fruit, and put half that amount in sugar. I leave it in the fridge overnight, then cook it for 45 min. I pour the jam up to 1/4" of the top in jars dipped in boiling water. I screw the top on tightly AND FLIP THEM OVER so they cool upside down. No need for sophisticated canning techniques!
Yes. This recipe includes two sources of acid (lemon and vinegar) to drop the pH and plenty of sugar, which binds water and acts like an antimicrobial. You can do it on the stove top (just fill a pot with water deep enough to cover the jars, place a rack on the bottom so the jars are not touching). Clean and sterilize the jars (boiling water), use fresh lids, slow boil for about 15 minutes. Make sure the seal is tight (don't overfill the jar!). I can small batch all the time this way.
Delicious! I am not a person who complains about the amount of sugar in recipes- but after considering the comments and my very sweet figs, I adjusted it a lot. Used 750 g figs (so, 25% more than recipe called for) and only 240 gm sugar, slightly increasing the lemon and vinegar to account for more figs. I thought I might add more sugar at the final step where it says to, but no- we found it plenty sweet. You don’t taste the balsamic, but it adds a nice undertone. Might add more next time.
I forgot/missed the step(s) where you take it out of the pan to a bowl and refrigerate over night then take it out of the bowl to the pan to cook more the next day. Two things happened: 1. My fig jam was great. 2. I washed 2 dishes 1 time.
Cut sugar in half; added: a vanilla bean; 2 teaspoons freshly-grated ginger; 1 teaspoon lemon zest; and doubled the lemon juice. Perfect with a hint of bite from the ginger. Next batch I plan to add 1 diced, very ripe, habanero chile (san seeds).