Fig Jam with Lemon Zest

This luscious homemade fig jam transforms summer's bounty into a sweet preserve you'll reach for all year long. With just the right balance of sweetness and brightness from fresh lemon, this recipe creates a versatile spread that elevates everything from morning toast to sophisticated cheese boards.

I first made this jam when my neighbor's fig tree produced more fruit than they could handle. After sharing my first batch, I became the designated recipient of their excess figs every summer since!

Ingredients

• 2 pounds fresh ripe figs: Quartered. Look for soft figs with a slight give when gently squeezed for the sweetest flavor.
• 1 cup granulated sugar: Helps preserve the jam while enhancing the natural sweetness of the figs.
• 1/4 cup freshly squeezed lemon juice: Adds brightness and helps with the setting process.
• Zest of 1 lemon: Provides aromatic citrus notes that complement the figs perfectly.
• 1 teaspoon vanilla extract: Adds depth and warmth to the finished jam.

Step-by-Step Instructions

Prepare the Figs:

Wash figs thoroughly under cool running water. Remove all stems and cut each fig into quarters. Look for any bad spots and discard them. The quartering helps release the natural pectin and speeds up the cooking process.

Macerate the Mixture:

Combine the quartered figs, granulated sugar, lemon juice, and lemon zest in a large heavy bottomed pot. Let this mixture sit for about an hour at room temperature. This important resting period allows the sugar to draw out the figs' natural juices and begins the flavor melding process.

Cook the Jam:

Place your pot over medium heat and bring the mixture to a gentle boil. Stir occasionally to prevent sticking and burning. After about 20 minutes, you should notice the mixture thickening significantly. Reduce the heat to low to prevent scorching as it concentrates.

Add Finishing Touches:

When the jam has thickened enough to coat the back of a spoon, stir in the vanilla extract. This aromatic addition should be added toward the end to preserve its delicate flavor. Simmer for an additional 5 minutes to fully incorporate.

Jar and Store:

Using a ladle or measuring cup with a spout, carefully transfer the hot jam into sterilized jars. Seal tightly with lids and allow to cool completely at room temperature before refrigerating. The jam will continue to thicken as it cools.

Save

The lemon zest is my secret weapon in this recipe. While many fig jam recipes call for only juice, the aromatic oils in the zest add a dimension of brightness that transforms this from good to exceptional. I often double the zest when I want an especially vibrant flavor profile.

Storage and Preservation

This fig jam can be stored in the refrigerator for up to three weeks in airtight containers. For longer storage, process the filled jars in a water bath canner for 10 minutes to make them shelf stable for up to a year. The jam also freezes beautifully in freezer safe containers for up to six months. Leave about half an inch of headspace to allow for expansion when freezing.

Customization Options

While this classic recipe is perfect as is, you can create delicious variations by adding complementary flavors. Try adding a cinnamon stick or star anise during cooking for a warm spiced version. A tablespoon of balsamic vinegar creates a sophisticated savory sweet balance perfect for pairing with cheeses. For an adult version, stir in a tablespoon of port wine or bourbon just before jarring.

Serving Suggestions

Beyond the obvious toast and English muffins, this versatile jam shines in many culinary applications. Use it as a filling between cake layers, swirl it into plain yogurt, or spoon it over vanilla ice cream. For savory applications, serve alongside a cheese board featuring aged cheddar, creamy goat cheese, or blue cheese with crusty bread. It also makes an excellent glaze for roasted pork or duck when thinned with a bit of broth.

Recipe FAQs

→ How long does homemade fig jam last?

When properly stored in sterilized jars with tight-fitting lids in the refrigerator, homemade fig jam typically lasts 3-4 weeks. For longer storage, you can use proper canning techniques which will extend shelf life to about a year in a cool, dark place.

→ Can I use dried figs instead of fresh ones?

While fresh figs are preferred for their juicy texture and vibrant flavor, dried figs can be substituted in a pinch. Rehydrate them first by soaking in warm water for 1-2 hours, then drain well before proceeding with the recipe. The flavor profile will be slightly different but still delicious.

→ Is it possible to reduce the sugar in this fig jam?

Yes, you can reduce the sugar, but keep in mind that sugar acts as both a preservative and helps achieve the proper consistency. Consider reducing by no more than 25% (3/4 cup instead of 1 cup) to maintain proper gel formation. You might also add a tablespoon of lemon juice to compensate for reduced preservative action.

→ What varieties of figs work best for jam?

Black Mission, Brown Turkey, and Adriatic figs are excellent varieties for jam-making due to their sweetness and texture. However, any ripe, flavorful figs will work beautifully. The key is using fully ripened figs for maximum natural sweetness and developed flavor.

→ How can I tell when the fig jam is properly set?

The jam is properly set when it coats the back of a spoon and leaves a clear path when you run your finger through it. Alternatively, place a small amount on a chilled plate and run your finger through it - if it wrinkles slightly and doesn't immediately flow back together, it's ready. The mixture will also visibly thicken as it cooks.

→ What can I serve with fig jam besides toast?

Fig jam pairs beautifully with cheese boards (especially with brie, goat cheese, or blue cheese), works as a glaze for roasted meats like pork or chicken, can be swirled into yogurt or oatmeal, used as a filling for thumbprint cookies, or served alongside scones and biscuits for an elegant brunch.