Figs are everywhere! And here’s a doable but simple flavorful Homemade Fig Jam recipe that anyone can make, actually my 8 year old daughter Aliyah did most the work. “Teach them young and let them lead the way”.
Thankfully, we have a huge black mission fig tree in our backyard that produces amazing figs twice a year and I love it, except for the squirrels trying to eat my figs before I can pick them… But lately, I’ve been quite creative with figs; making cocktails, jam, pizzas, smoothies, adding them to salads and whatever else I kind think of. Fig season begins as early as June in some areas and it can run as late as October. Our tree didn’t really start producing until mid July, but I have a feeling that I am going to have figs for a few more months, hopefully! Figs are perishable so I have been doing everything I can to use them up as quickly as I can. Stored at room temperature fresh figs keep for about for 1-2 days or 2-3 days in the fridge.
Besides being delicious and so beautiful, figs are a wonderful source of calcium and dietary fiber. Figs have the highest amount of calcium of any fruit. Just 1 cup of figs has as much calcium as a cup of milk. Figs are also a good source of iron, magnesium, potassium, B vitamins, as well as vitamin K.
Happy Fig Season,
Ali in the Valley
Homemade Fig Jam with Honey
2 lbs fresh figs (washed, stems removed and cut into quarters)
1 1/2 cups honey (I used local raw honey, in it’s liquid state*)
1/4 cup water
1/4 cup fresh lemon juice
2 teaspoon lemon zest
Place the figs in a large saucepan, add the honey and water. Let sit (unheated) for about 20 minutes.
Over a medium-high heat bring the mixture to a boil, boil for about 2 minutes, then bring it down to a simmer. Cook for about 45 minutes to an hour at a low simmer. Stir quite often, you don’t want the honey to burn.
The figs will start to break down as that time goes on and you can continue to mash them up a bit with a potato masher if you’d like. I leave a few of the big chunks, but not a ton.
Add the lemon juice and the lemon zest. Stir and cook for another 3 to 5 minutes. Turn off the heat and allow the jam to cool a bit. Then ladle it into your clean jars. Place the lids on and allow the jam to cool before placing it in the fridge.
This jam will keep for about 3 weeks to one month, refrigerated.