I decided to share my fig and honey jam recipe because it is so well-liked. In order to produce a jam or preserve that we wouldn’t often have, I recently made a meat and cheese board for my family. Figs were in my head. I found this after doing a little research. I sincerely hope that everyone has as much fun as we did!
| Prep Time: | 15 mins |
| Cook Time: | 1 hr 35 mins |
| Total Time: | 1 hr 50 mins |
| Servings: | 48 |
Ingredients
- 4 cups Mission figs, stemmed
- 2 cups honey
- 1 cup water
- ¼ cup butter
- 3 tablespoons lemon juice
- 2 teaspoons ground cinnamon
- 1 ½ teaspoons vanilla extract
- 1 teaspoon ground cloves
- 1 teaspoon salt
- ½ teaspoon grated fresh ginger
- 1 cup chopped walnuts
Instructions
- Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a large pot; bring to a boil. Reduce heat and simmer until figs are soft, about 1 hour 15 minutes.
- Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes.
- Remove pot from heat and pour fig mixture into a container; transfer to the refrigerator.
- This recipe will last for up to 30 days if you do not can it.
- If using dried figs, remove stems and place in a large pot. Add enough water to cover figs by 1 inch; bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat. Cover and let sit until softened, up to 4 hours. Use 1 cup of liquid from the pot instead of the water in the recipe for extra flavor.
Nutrition Facts
| Calories | 79 kcal |
| Carbohydrate | 15 g |
| Cholesterol | 3 mg |
| Dietary Fiber | 1 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 56 mg |
| Sugars | 14 g |
| Fat | 3 g |
| Unsaturated Fat | 0 g |
Reviews
This is delicious. It tastes like apple pie filling. However, the spices overwhelm the fig flavor. You can’t even tell that it is figs that I used. I used less cinnamon (1.5 tsp) and clove (0.5 tsp) and it was still too much. I followed suggestions from others and I reduced the honey to 1 cup and I eliminated the butter and nuts. I also increased the fresh ginger to 1 tsp and reduced the salt to 0.5 tsp. I simmered the jam for 2.5 hours to thicken it. I also cut the raw figs into chunks and I didn’t purée the mixture after cooking. So I ended up with preserves not jam. I would make this again, but I would reduce the cloves to 0.25 tsp and cinnamon to 1 tsp.
I think the recipe calls for too much water. In order to make it less soup like I had to boil it an additional 30 mins. I don’t have an immersion blender and didn’t want to put the ‘goop’ in my Kitchenaid blender… that’d be a pain to clean out.
I made this recipe with cold pressed avocado spread instead of butter to make it vegan. It turned out perfectly fine and delicious. This recipe made about 6 cups of fig jam. I put it individual containers and gave away 5! Kept one for myself & it is smooth. Making a second batch tonight and added Mort figs this time – about 6 cups. I blended in cusinart after cooling for a few minute.
I made it like the recipe except I had to add a little brown sugar to make the equivalent of 2 cups of honey. I used Marseille figs from my young tree. I wasn’t sure if they were ripe. I had frozen them until I got around to making it. It turned out delicious. I am canning 4- 8 oz. jars. Thank you for sharing this recipe.
delicious. cooked for 2 or 3 hours. did not thicken until i used the immersion blender
Yummy! Used almonds.
Delicious!
Fantastic recipe! Had about 30lbs of Figs off my bush this year, needed to find a good recipe and this one is excellent. My variety is Turkish Brown, and they are a meaty fig. Didn’t have any problems with the preserve being too thin. It cooked, jarred and water bathed very easy. Will use this again and again. Thanks for sharing your recipe
The taste is wonderful but it’s too thin. I actually cooked longer than the recipe called for. I’m going to put in hot jars and process is a hot water bath. I’ll give as gifts as a sauce/salad dressing rather than preserves
Pretty easy recipe and tastes great.
Did the recipe as it was written and it came out lovely. I left one jar out and put the rest through a 15 boiling bath. Taste is great and it looks very nice.
I made this recipe to use up several packages of fresh figs that I had frozen. I adapted it combining a couple of recipes on the Allrecipes site. The biggest changes I made were to substitute red wine for water and to greatly reduce the amount of honey in the recipe. My husband and I love the outcome. It is a warm, buttery jam. It will go on the morning toast, but I think it would make a wonderful filling for a jam spice cake.. I look forward to harvesting more figs in the future so that I can further experiment with this recipe.
The original recipe was very tasty, but I added a couple of handfuls of dried cranberries to the mix as it cooled. Then I put it in jars left in the fridge for a couple of days and everyone loved it
I followed the recipe exactly, but I used Peter’s Honey figs because that’s what grows in my yard. I had to simmer it for three hours to get jam consistency rather than a sauce consistency, but the finished jam is delicious! I love it for a grilled chicken sandwich on rustic bread. I top the chicken with Brie, very thin tart apple slices, and some fig jam before toasting the sandwich.
Made mine without nuts b/c we have a daughter with a nut allergy and left out the ginger b/c we didn’t have any but still delicious! Had to reduce for a bit longer.
I made this recipe exactly as written and it is fabulous! Reminds me of the flavor of mince meat pie that my dad always made at Christmas.