top of page
  • Colleen Clesen

Fig Jam


Figs are a beautiful fruit that date back to 5,000 B.C and they grow in many diverse regions. They have an earthy yet sweet taste depending on what you pair them with and how they are prepared. They are packed full of nutrients and minerals that we tend to lack in our modern day diets. They are rich in fiber, Vitamin B6 and copper. Copper is a vital mineral that is involved in several bodily processes including metabolism as well as energy production.


Most people are used to seeing dried figs in desserts or salads and they're not quite sure what to do with fresh figs! You can dehydrate fresh figs at a low temperature in the oven to dry them out or you can use them on a charcuterie board paired with cheese and wine!


I found some fresh figs at Trader Joe's over the weekend and decided I would create a few recipes to use them in. I paired them first with roasted sweet potatoes, onions, apple chicken sausage, kale and goat cheese. It was such a simple dish! I sautéed quartered figs with the onions, butter and a splash of balsamic vinegar & honey. Once they were both caramelized I removed them from the pan and served them on top of roasted sweet potato rounds, kale and the chicken sausage. I finished them off by sprinkling creamy goat cheese on top.


I also decided to make a yummy fig jam with the left over figs. This jam pairs nicely on a cheese stick, oatmeal, yogurt or sourdough toast with butter. You can find the recipe below.


Ingredients:

  • 2 TBS juiced lemon

  • 1/2 cup coconut sugar

  • 2 TBS raw honey

  • 1 lb of black mission figs

  • 1-2 tsp of gelatin (optional)

  • 2 TBS water

Instructions:

  1. In a small sauce pan add all of the ingredients except for the gelatin. Cover and heat at medium/low heat until the fruit mixture comes to a boil.

  2. Once it is boiling you can reduce the heat to simmer and remove the lid. Let the fruit mixture simmer for 40 minutes as the moisture evaporates.

  3. Turn off the heat and then sprinkle in the gelatin and stir until it dissolves. Let the mixture cool and then you can use a blender or an immersion blender to just pulse the fruit mixture into the texture of your liking. I prefer to leave a few chunks of the fig for some chewiness.

  4. Pour the jam into two 8 oz mason jars and once they're cool place the lid on them and refrigerate for up to one month.

I've really been enjoying some fig jam on a chunk of hard cheese as a balanced snack!

5 views0 comments

Recent Posts

See All
bottom of page