Best Easy Canned Fig Jam Recipe

There’s nothing quite like a jar of homemade fig jam to add a touch of sweetness to your breakfast toast or cheese platter. And the best part is, you don’t need to spend hours in the kitchen to achieve that delicious homemade flavor. With this easy canned fig jam recipe, you’ll have a tasty spread ready in no time!

– 2 pounds fresh figs
– 1 cup granulated sugar
– 1/4 cup lemon juice
– 1 teaspoon lemon zest
– 1/2 teaspoon vanilla extract

1. Begin by washing the figs thoroughly under cold water. Remove the stems and chop the figs into small pieces.
2. In a large saucepan, combine the chopped figs, sugar, lemon juice, and lemon zest. Stir well to combine.
3. Place the saucepan over medium heat and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer for about 40-45 minutes, or until the jam thickens. Stir occasionally to prevent sticking.
4. As the jam thickens, you can use a potato masher or the back of a spoon to crush the figs for a smoother consistency. If you prefer a chunkier jam, leave the figs as they are.
5. Once the jam reaches the desired thickness, remove the saucepan from the heat and stir in the vanilla extract.
6. Now it’s time to can your fig jam. Sterilize your jars and lids by boiling them in hot water for a few minutes. Carefully remove them from the water and let them dry.
7. Fill each jar with the hot fig jam, leaving about 1/4 inch of headspace. Wipe the rims clean with a damp cloth to ensure a proper seal.
8. Place the lids on the jars and tighten the bands. Process the jars in a boiling water bath for 10 minutes to seal them properly.
9. Once processed, remove the jars from the water bath and let them cool on a towel-lined countertop. You may hear a satisfying “pop” sound as the jars seal.
10. After the jars have cooled completely, check the seals by pressing the center of each lid. If it doesn’t flex, the jar is properly sealed. If it does, refrigerate the jar and consume it within a few weeks.

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And there you have it – a simple and delicious canned fig jam recipe that will impress your family and friends. Now, let’s dig into some common questions about making fig jam:

1. Can I use dried figs instead of fresh ones?
Yes, you can use dried figs for this recipe. Just make sure to rehydrate them in water before using.

2. Can I reduce the amount of sugar?
The sugar helps with preservation and gives the jam its desired consistency. However, you can reduce the sugar slightly if you prefer a less sweet jam.

3. How long will the jam last?
When properly sealed, canned fig jam can last up to a year in a cool, dark place. Once opened, refrigerate and consume within a few weeks.

4. Can I add other flavors to the jam?
Absolutely! Feel free to experiment with spices like cinnamon or nutmeg, or even add a splash of bourbon for a unique twist.

5. Is it necessary to process the jars in a water bath?
Processing the jars in a boiling water bath ensures a proper seal and extends the shelf life of your jam. It’s highly recommended for long-term storage.

6. Can I use this recipe for other fruits?
Certainly! This recipe can be adapted for other fruits like strawberries, peaches, or plums. Just adjust the cooking time accordingly.

7. Can I freeze the jam instead of canning it?
Yes, you can freeze the jam in airtight containers instead of canning it. Make sure to leave some headspace for expansion and thaw it in the refrigerator before using.

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Now that you have all the information you need, it’s time to roll up your sleeves and start making this delicious canned fig jam. Enjoy the sweet taste of summer all year round!

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