1. Can I use dried figs for this spiced fig jam recipe?

Yes, you can substitute dried figs for fresh figs. However, it’s essential to rehydrate them by soaking them in warm water for 30 minutes before using them in the recipe. Once rehydrated, proceed with the steps as if you're using fresh figs.

2. How do I know when the spiced fig jam has set properly?

To check if the jam has set, use the Sheet Test by dipping a metal spoon into the jam and lifting it out. If the jam forms drops that connect to each other in a sheet, it’s ready. Alternatively, place a small amount of jam on a chilled plate and let it cool for a minute. Tilt the plate, and if the jam runs slowly, it’s set.

3. Can I adjust the sweetness of the jam?

Absolutely! You can adjust the sweetness of the spiced fig jam by reducing the sugar to suit your taste. However, keep in mind that sugar helps preserve the jam, so decreasing it too much may affect the shelf life.

4. How long can I store the spiced fig jam?

If sealed properly, the spiced fig jam can be stored for up to a year in a cool, dark place. Once opened, refrigerate the jam and consume it within a few weeks to maintain its best flavor and texture

Spiced Fig Jam Recipe for Canning – Easy Step-by-Step Guide

Name: Spiced Fig Jam Recipe for Canning
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Any
Ingredients: 32 ounces fresh ripe figs (washed and quartered); 32 ounces granulated cane sugar; ½ tablespoon cardamom seeds; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; 1 Granny Smith apple (cored, peeled, and diced); 1 tablespoon jarred lemon juice; 10 ounces water

Description

This spiced fig jam recipe is the perfect way to preserve fresh figs while adding a delightful touch of warmth to your pantry. With its blend of aromatic spices like cinnamon, cardamom, ginger, and nutmeg, this jam offers a cozy, fall-inspired treat that can be enjoyed all year round.

Ingredients

Scale

32 ounces fresh ripe figs (washed and quartered)
32 ounces granulated cane sugar
½ tablespoon cardamom seeds
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 Granny Smith apple (cored, peeled, and diced)
1 tablespoon jarred lemon juice
10 ounces water

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Instructions

Wash and dry the figs, then quarter them. For a deeper flavor, consider using Black Mission figs, though any type will work.
Place the quartered figs in a large non-metallic bowl. Add the sugar and spices (cardamom, cinnamon, ginger, and nutmeg). Stir well to coat the figs, then cover and let the mixture sit for 6-8 hours or overnight.
Fill a large pot with water and bring it to a boil. Submerge the jars and lids for 10 minutes to sterilize them.
In a heavy-bottomed pot, combine the macerated figs, diced apple, lemon juice, and water. Bring the mixture to a boil, stirring occasionally. Once boiling, continue cooking for about 15-20 minutes, reaching a temperature of 220°F (8°F above boiling point at sea level).
Once the correct temperature is reached, mash the figs slightly using a potato masher or stick blender, leaving some chunks for texture.
Using a wide-mouth funnel, ladle the jam into sterilized jars, leaving some headroom at the top. Wipe the rims clean of any drips and seal the jars tightly.
Process the jars in a boiling water bath for 5-10 minutes (adjust for high altitudes). Afterward, remove the jars and let them cool completely. The jars will seal as they cool.

Notes

Ensure you use a non-metallic bowl for macerating the figs to avoid any reactions with the fruit’s acid.
If you don’t have cardamom seeds, you can purchase cardamom pods, lightly crush them, and extract the seeds.
For best results, allow the maceration process to sit overnight for a richer flavor.
Once opened, store the jam in the refrigerator and consume within a few weeks.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Condiment
Method: Canning, Boiling
Cuisine: Any

Nutrition

Serving Size: 1 jar (6 ounces)
Calories: 134.3 kcal
Sugar: 29.6g
Sodium: 1.8mg
Fat: 0.5g
Saturated Fat: 0.1g
Unsaturated Fat: 0.3g
Trans Fat: 0g
Carbohydrates: 34.8g
Fiber: 5.3g
Protein: 1.4g
Cholesterol: 0mg