Fig Jam on Toast

Honey-Infused Fig Jam

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by

Al McFarland
in
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Fig Jam on Toast

Honey-Infused Fig Jam

I’ve never been a huge fan of jam, but when I stumbled upon this recipe a few years back I was instantly hooked. The jam highlights the wonderful natural sweetness of the fig and exposes hints of honey and vanilla, all in a silky, yet textured, consistency. I use this jam with pretty much everything – including our fresh, homemade Sourdough Bread – but it’s especially delicious with cheeses and duck.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 1
Course: Side Dish
Cuisine: Global
Calories: 1489
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh figs 
  • 2/3 cup sugar
  • 1/2 cup honey
  • 1 lemon juice + zest
  • 2 tbsp water
  • 1 tsp vanilla

Equipment

  • medium saucepan
  • microplane
  • citrus press
  • measuring cups and spoons

Method
 

Mise en Place
  1. Assemble equipment. Wash and trim figs, zest and juice lemon, measure and separate all ingredients.
Bring it Together
  1. Cut trimmed figs into quarters and add to a medium saucepan with sugar, honey, lemon juice and zest, and water. Bring to a light simmer over medium heat, stirring well to combine.
  2. Once simmering, reduce heat to med-low and cook uncovered for 45 minutes until thickened, stirring occasionally to avoid burning.
  3. Remove from heat and add vanilla. Allow to cool and add to glass jars. Store in the fridge for up to 30 days.

Notes

  • Spice this jam recipe up by adding 1 ounce of your favourite alcohol (e.g. rum, sortilège, ice wine).
  • Don’t be alarmed that the skin isn’t removed from the figs for this recipe. It actually breaks down very nicely and adds a beautiful, chunky texture to the jam.
 

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