Fig Preserves Recipe

Get figgy with it! Seriously, this easy fig preserves recipe will have guests – and family asking for more. So, give it a shot and see how amazing the flavors are!

This jam can be used in so many ways, I actually shared some ideas below. But it can be as simple as adding it on a slice of bread – or slathering it over some vegan ice cream. It would be amazing on Nordic Stone Bread!

Choosing figs

There are several different types of figs, and the colors and degree of sweetness vary.

Black Mission figs are purplish black in color, are very sweet, and are great served with tangy yogurt or goat cheese. Brown Turkey figs have brownish purple and green skin and deep pink flesh when ripe, are less sweet than the Black Mission figs, but are very good in salads.

Kadota figs are eye-catching light green, and are less sweet than other varieties.

Adriatic figs are pale green and pale yellow and sometimes have a striped appearance that has given them the nickname, “candy-striped figs.” They are extra sweet, and have an attractive bright pink to deep red interior when ripe.

When you select figs–and they are usually in the markets June through October–they should be plump, soft but not bruised, and it might appear that there is honey oozing from the area around the stem.

They are highly perishable, so you really have to use them within a few days of purchase.

Fig preserves recipe

A little sherry makes this fig jam an exceptional treat! A perfect blend of flavors that top breads, cakes, and even ice cream.

Ingredients

• 1 pound of figs, washed and cut into 1/2 inch pieces
• 1/2 cup light brown sugar
• Juice from 1/2 lemon
• 1/4 cup of sherry
• 1/4 cup of water

Preparation

• Place the cut figs into a medium, non-reactive saucepan
• Cover the figs with the sugar and stir.
• Allow the figs to sit coated with sugar for 15 minutes, and stir occasionally, until the sugar has been absorbed into the figs.
• Add the sherry, lemon juice, water, and stir frequently while cooking over medium heat for about 20-25 minutes. (When the figs appear broken down and the syrup coats a spoon it is done)
• Place in jars and cool before screwing on the lids.
• Store in the refrigerator.

The flavor of this jam is sweet, figgy, and you should be able to taste the hint of sherry. This is a chunky preserve but if you like a smoother texture you can use an immersion blender to smooth it out.

This is a fresh fig preserve without the sterilization of jars, so it must be utilized within 2 weeks and stored in the refrigerator.

This recipe only creates a small batch, so if you plan on eating within the 2 weeks you will be fine. If you want to make a larger batch or store it longer, you should sterilize the jars before adding the jam to them.

Ways to use fig jam

There is so many ways to use this jam – below are some of my favorite!

• Spread on grilled rustic, crusty bread with a tangy fresh goat cheese.
• Spread on black Russian rye bread and top with prosciutto and Manchego cheese
• Spread on black Russian rye or a crusty Italian bread, and top with spicy Capicola and a sharp provolone
• Serve as a condiment, brought to room temperature, with grilled pork chops or pork tenderloin
• Spread on top of a round of Brie cheese with some sliced almonds for a cheeseboard centerpiece.
• Make a larger batch and make Cucciadati, the Italian fig cookie with shortbread dough, much like a Fig Newton!
• Make a quick Tartelette, using purchased puff pastry dough, a layer of almond filling, and topped with fig preserves.
• Warm preserves with a bit of Sherry and spoon over vanilla ice cream or gelato

Figs just seem to be a natural paired with cheeses–tangy and creamy, or sharp, salty, piquante. The flavor of this preserve  paired with prosciutto is amazing.

Fun fig fact

Figs are the fruit that was associated with sin for Christians. Adam and Eve covered themselves with fig leaves after eating the forbidden fruit, and Judas is said to have hanged himself from a fig tree. Figs are a sinfully sweet fruit that is a favorite flavor in many cuisines, since the trees were discovered growing in the Orient, and were transported to sunny Mediterranean areas. The Spanish love to coat figs in chocolate, and they bake a Fig de Higos, or fig bread, that is akin to a moist, dense fruitcake that is baked in a bain-marie (water bath).