Homemade Fig Jam

If you ask me what my favorite fruit is, I won’t hesitate to say figs. It’s more than a delicacy of a fruit, only around for a short time during the year. Unless you have an orchard with several fig trees, like my grandfather on his farm in Portugal. So this little sweet delight, is more than just a piece of fruit, it’s a symbol of a bond between a grandfather and his granddaughter. Isn’t it funny how we associate the simplest of things in our daily life with cherished people or memories. And this delicious fig jam does that me. I made a big batch while I was in Portugal, because although I was tempted to bring back home a jar since I made it with my grandfather’s figs, it was so that my family could have something I made once I was back home, here in the states.

But back to this fig jam, it’s quite simple too, just how jam should be made. With just four ingredients, you have a jam that is absolutely delicious and on just about everything too…like on toast with or without cheese, atop a yogurt parfait, or in a sauce atop  a cake.

As the figs cook down, they become a thick jam, and the kitchen slowly fills with the sweetest scents. Which is why fig jam is best made when the fruits don’t look their best, but are naturally as sweet as pure honey.  So hold off on adding too much sugar, you’ll only need a small sprinkling of it. The figs have enough of their own for this jam. If you happen to see them in large quantities at your local market, pick up a good amount of them to enjoy fresh now, and then as this jam throughout the rest of the season.

Fig Jam

Ingredients {makes a pint}

1 1/2 pounds – Fresh Figs {stemmed + quartered}
2/3 cup – Granulated Sugar {adjust to your liking}
Zest + Juice of 1 lemon
1 1/2 T. – Port Wine or liquor of choice {Optional, may substitute with water}
Pinch of Salt

Recipe {Adapted from Tartlet Sweets}

In a large bowl, stir the figs, sugar, zest, juice, port {or water}, and salt together. Allow to sit for 30 to 45 minutes to macerate. Place fruit mixture into a large pot, cook over medium heat and bring to a boil, stirring frequently. Cook until mixture has thickened {about 20 to 30 minutes}.

For a thicker jam, allow to cool a bit, then slightly chop fruit with an immersion blender or food processor. For a smoother jam, allow to process longer until desired consistency is achieved, then stir in vanilla. Cool to room temperature, or store in an airtight container in the refrigerator for 3 to 4 weeks.