This past week, Christmas arrived early. Without warning, our once demure, innocent, sweet fig tree who quietly welcomes us home everyday, out of the blue, let out a ferocious roarrrr! and unleashed its entire season’s pent-up bounty of fruit. All of a sudden – all at once – gifts of perfectly wrapped plump, juicy figs were (literally) dropping out of the sky and landing squarely into our happy mouths. Saying it’s been a good week would be the understatement of the century. Figstacular is more like it.
So, we’ve been harvesting figs like mad, crazy people. I think we officially have enough figs to feed the entire population of California. They’ve taken over the kitchen, the house, our lives. And they like to hang out everywhere. Sitting atop my morning granola and yogurt is their new favorite spot. Nestled in wild arugula and fennel salads or cheese platters comes in a close second. I swear I’ve even seen them on the couch, flipping through my food magazines. No matter how many we manage to gorge, the next day, we’re greeted with more. Though fighting off fig-coma, I am determined – by hook or by crook – to find a way to polish off every single last one.
Duh. Where has my head gone? Could the answer be anymore obvious?
Homemade fig jam. The ultimate solution to tame a prolific, fruit-bearing beast.
HOMEMADE FIG JAM
This is my new favorite jam. Why? It resolves my inner sweet-savory conflict and anything capable of that, earns my respect. It puts a bright twist on breakfast and makes the morning feel extra-special. No standard fare jam flavors here. And is equally delicious for dessert, drizzled over ice cream. Works just as well, if not better, spread over hearty rustic bread (walnut in particular) and accompanied with cheese, cured meats, olives and the like. Picnic approved for summer.
Music Pairing: Ben E. King, Stand By Me
Ingredients
- 2 pounds fresh, ripe figs, washed, stemmed and cut into 1/2 inch pieces
- 1 1/4 cups sugar (more or less depending on sweetness of figs)
- zest of 1 lemon + small squeeze of its juice
- 2 tbsp Grand Marnier
- pinch of kosher salt
Method
Place figs, sugar, lemon zest + juice, Grand Marnier and salt in a non-reactive, deep pot. Let stand for 30 minutes at room temperature, stirring occasionally. Bring to a boil over medium heat, stirring often. Continue to keep mixture at a rolling boil, stirring occasionally, for about 25 minutes or until thickened. Keep a close eye on it to prevent jam from burning. Gently mash fruit with a potato masher. Spoon into favorite jam jars and allow to cool to room temperature. Store covered in refrigerator for several weeks.
That’s it. I’m moving to California.
Yum!
Reminds me of my childhood
in Alabama. There were trees
scattered throughout my
neighborhood. And when the fruit
was just a little bit beyond ripe,
the trees would add a light perfume
to the air. Great job.
Cheers!
Your fig jam looks so perfect. And what beautiful figs. The color is amazing.
Gorgeous, gorgeous! There is NOTHING quite like homemade fig jam! What a wonderfully simple little recipe!
i absolutely adore your blog, and this is one of my favorite entries ever. gorgeous photos. and lucky lucky you, with all those figs! we don’t grow figs here in wisconsin… but wow, do i wish we did. ;)
These photos are beautiful! Those figs are gorgeous.
The jam looks absolutely perfect, I love that deep, rich color. Really wish I had a jar of that right now with some bread and cheese!!!
How gorgeous!! We have a blossoming fig tree in our garden on the Isle of Wight too – they are ‘falling’ in the hundreds, but are so far unripe, carefully picked off by ‘helpful’ nephew hands…the little mite. Hoping to salvage some for fig and parma ham, or for dousing in molasses with dollops of yogurt. Grrr.
Love the blog. And heavenly, edible photos!
xxxxxxx
Wow. I actually just bought fig jam at a specialty store here. I think it is cheaper for me to buy the jam than buy the figs to make the jam. But homemade is so much more delicious :( boo hoo.
drool. figs. yum. Your photos are gorgeous. I really hope you will submit this to http://www.FindingVegan.com ~Kathy
I wish Christmas had arrived here….I am so stricken with FIG jealously right now!!! Fig jam is one of my ultimate favorites… your photos are so stunning!!
Yum! I can’t wait to make this! Did you peel the figs or leave the skin on?
I just bought a small fig tree today. The children were circling it, trying to find fruit, to no avail. It’s just a baby!
I envy you, but one of these days, I’ll be able to harvest some nice, pink-centered, juicy figs.
As for jam, it looks marvelous. I vote for cheese with it, some crostini, red wine and Eros Ramazzotti as a background.
Hi, everyone! Thanks for stopping by.
Tania – Do it, do it, do it!
Reginald and Rose Cottage – Sounds amazing! Thanks for sharing.
Jennifer – I’d love to give you a jar if you were near!
Finn – No need to peel the skins as long as they are in pretty good shape. I simply cut off the stems, a small portion of the hard bottoms, and any bruised areas on the skin. Hope you enjoy it!
Lana – Congrats on your fig tree! How fun to watch it grow up, right along with your kids.
I just bought some fresh figs today…..I don’t normally buy them but they were so beautiful I couldn’t resist. Yours are just lovely oh and to have them fresh off the tree! Im jealous :)
How lucky you are to have such a wonderful fig tree! I’m so jealous! And you jam looks wonderful. I adore fig jam – it’s great with almost everything.
Is it wrong to say I have fig envy?
Fig trees are amazingly prolific, and you’ll be hard pressed to control the plant. Your fig are an enchanting fuschia color! I love it!
I am so jealous of your tree! There is one at my parents house, but the squirrels always seem to get all the figs before we can.
Fig jam is so lovely with some soft cheese and bread! I always try to serve some as an appetizer at my parties. I am so glad I found your recipe, though, because we haven’t been able to find our favorite brand at the store.
I have a question though about storing the jam… I have always been a bit wary of canning. Can you just store this in any sort of container and it will keep for a few weeks?
When I make tomato chutney, it always keeps for a long time without being sealed, but fruit seems to go bad quite quickly.
DYING to try this. I love figs! And can’t wait til the day that I have my own fig tree. These are the prettiest pictures of figs I think I’ve ever seen.
Beautiful as always. I love fig season so much.
Absolutely stunning! Love the pics in this. What fantastic contrasting colours and textures.
Yum Yum Yum! Or dry them and eat them with a cheese platter! I love figs!
What a perfect recipe!! Thanks. Going to the market this week.
good pics & appetizing delicious nice blog! :)
I agree with all other posters, the fig jam looks amazing! my mouth is actually watering, my stomach grumbling! thank you for the short but very sweet California vacation as I escape for a brief moment from my office place containment.
[…] Homemade Fig Jam – Kiss My Spatula […]
This looks delicious. My husband loves figs – will have to try it out.
Such yummy pictures- wow..
Congratulations..
I am wanting to “lick” that jam right away..
You are blessed to be staying in that country where this red- green fruit dwells..
:)
I’m from New York and that fig tree sounds like the best thing I can even imagine. I can’t imagine it actually – having a tree of fresh figs outside your door? I honestly can’t think of many things better. Your pictures are awesome and that jam is making me want to buy some fresh figs for a small fortune at Dean and Deluca. Such is life in NYC but I am inspired by your recipe. Music pairing also a fun plus. Thanks for such a beautiful post!
Cannot wait to try this! My SIL has been asking me to make some Fig Jam for her! Thank you for your recipe and post. My recipe today was for Chocolate Chip Ice Cream, check it out!
Congrats on being featured!
This looks so yummy. My grandmother had a fig tree in her patio and every summer when we went to visit my dad would eat a bunch. i’ll have to try this!
Can you believe I’ve never had fig jam? I don’t even think I’ve ever had a fig, now that I think about it.
It sure does look delicious!
those figs look amazing.. I wish I could grow some like that.. seems all I can get around here are dried scary looking ones.
Now I know why a former coworker cried when she moved from California to Wisconsin and walked down the produce aisle.
Glad to see you back. I’ve missed you and your exceptional photography.
I love figs and I am sure I wil love your fig jam!
Beautiful pics, thanks for sharing!
Oh my, your jam looks insanely delicious! Have you ever tried fig jam on top of a creamy brie? It is so good that way and it looks so pretty over the top. Easiest appetizer ever :) You are so lucky to have a bounty of fresh figs!
Extreme fig envy from those of us in more northern climes. Sadly, I will never get to make this (here, anyway) but I will live vicariously through your photos. I did make your goat cheese this past weekend with fresh purple and green basil. Man, wouldn’t that go well with fresh figs?!
Hi, hi all! So happy to see so many fig enthusiasts here!
Gabi – You can store the jam in a tightly sealed jar (ie. typical canning jars) for several weeks in the refrigerator. Run the jars through a hot dishwasher first. If you want to preserve them for up to a year, you’ll need to go through the typical sterilizing and canning process. At our house, we make small batches, so they never last too long!
Kevin – Delighted to provide you with a momentary escape from ‘the man’. ;)
Thanks, Jessica! I love your NYC and you are lucky to have Dean & Deluca at your fingertips.
Amie – You MUST go try one!
Inger – I grew up in Chicago, so I completely get that feeling.
Nicole – Yes, yes…love it. Brie + fig jam is a lethal, delicious combo.
Medbh – Your goat cheese sounds great and would pair brilliantly with this fig jam!
Looks amazing!
Lovely stuff. I adore figs. I have never thought of making some in to a jam however! Lovely photography as usual too – the shots of the figs on the white is fantastic
I cannot tell you how much I love homemade fig jam. Can I come over? I wish!
I also wish I had a lovely fruit tree bursting with figs. Sometimes, I miss growing up in CA. There are no fig trees around here, sadly.
xoxo Thanks!
i’m so in love with your photography!
Oh my–your pictures are absolutely stunning! Those figs are gorgeous–in love with the vibrant purple centers of the figs against their green skins. So glad that Food News Journal featured this post today.
It’s totally amazing how the inside of the figs are compared to when there cooked into a jam. Organic homemade fig newtons come to my mind!!! (now looking for the outer cookie recipe):D
I’d love to get a real taste of figs. We don’t have figs here in the philippines and the closest thing that I could get to taste figs is eating fig newtons, which I guess lacks the taste of the real mccoy.
ohhhh wooowwww…you are officially bookmarked. in my area of california, figs (and persimmons) are literally left to drop from trees as if they are not the most delicious fruit EVER. if the dismal july sky ever opens to sunshine, surely figs will ripen and i will be indebted to you, your blog and your recipe as i eat the jam for all of our equally grey winter!!! great post. thanks, ~heather
I love making fig jam with loads of cinnamon. It tastes so good! I make a little verrine with it – big jam, topped with thick yoghurt and finished with honey granola. Love it!
Christmas arrived five months early so that we could enjoy a summer treat. Looks delicious! I will be trying this out soon!
Your fig jam looks awesome! I just made some with black mission figs. I’d love to try some with your figs!!!
seriously, i love love love that second picture of the figs.
it’s so perfect in every way! i need to make this jam, it looks divine.
How interesting! The skin of the figs on my tree are much thinner and are a purple color.
I just discovered your blog and I’m absolutely loving your writing and photographs. Well, and France but how can anyone not love France, especially the south.
Cheers,
Kristen
LOVE your site.
-XO
Shelley
Oh wow, the best photos EVER!!!! I will now be a dedicated blog reader of yours!
Emma
YUM! Those figs look delicious, you really inspire me to start using my kitchen more!
-This is a comment just to show off: My mum brought me a huge jar of her homemade fig jam > one of my old time favourites, and this one jar has tons of love in it too! I feel SO lucky, i don’t even have to cook to taste your delicious recipe…*
I love all sorts of jams and homemade is the way to go – this is beautiful! One just can’t go wrong with figs.
How appropo that your beautiful picturesque blog about homemade fig jam would be “pressed”. I love it!!
congrats on being freshly pressed — your blog is just beautiful. Everything – your photos, writing, layout of the blog.. so simple. Love it! Adding you to my blogs to follow!
Simply beautiful photos. Thank you for a fantastic post!
I love figs, I love jam. This is just perfect!
OMG this looks beautiful!! Hi! My name is steph and I’m hosting a jam exchange and thought you might be interested :) http://stephchows.blogspot.com/2010/07/2nd-annual-jam-exchange.html
Wow, I’m in love with your photography. It’s stunning. So are the yummy recipes :)
Which is why, I’m adding you to my blog roll of healthy stuff! I’m really liking this.
I just went out to my fig tree this morning and have only ONE fig growing! Maybe next year. I’ll have to let last year’s batch of fig jam stretch a bit further. I love your addition of Grand Marnier – and the photos are beautiful.
Cannot describe the jealousy I feel, reading this post. GORGEOUS beautiful figs! Homemade jam!
It’s not the first time I’m admiring your work I’ve passed your blog before…Congratulations on freshly ..well deserved!
Oh Giao. I love your posts and your photos so much. I could almost follow you here but I just can’t do figs. I once read how they become what they are (millions of microscopic bugs glomming on to one another) and I threw up my hands and said, “They are not vegetarian!” as if that was an excuse to not like them. I really love just about anything else but not those. Fig jam – maybe.
I’ve never liked figs on their own, but I have a feeling I’ll like them in a jam. And, imagine, marinading some chicken in this! Yum, I’ll have to try.
Hi G
You have a magnificent blog. Congratulations!
I am new to blogging and thoroughly enjoy posting my daily recipe. Your recipes sound and look absolutely delicious – every one a taste-explosion for the taste-buds.
I have added your Blog to my bookmarks and have subscribed for your email updates.
I invite you to have a look at my blog – I would be honoured if you would join my subscription.
Looking forward to sharing with you.
Sunny regards,
Mandy
Lovely to see you back on line, I missed your posts, recipes, stories and of course your photography. I am envious of your fig tree, we planted 2 last year and I was so proud when one of them produced just one fig! I love piping a cointreau mascapone into them then dipping them in Dark chocolate!
my only interaction with a fig was at a vineyard on the central coast last autumn while i lived in california for a bit. i loved them. since being back in ohio i’ve missed them desperately. this looks divine!
xo Alison
Love figs and this jam looks lovely!
I think you should make a post on creme brule! I am in the learning process. So far I have screwed up three times, which is what you are supposed to do to get good, I am told. Anyhow, love your site and featured it at my place. My house is http://www.theundergroundferriswheel.com (yes we’ve met before) :)
Shelley
a wonderful piece of summer, candied and in a jar, saved for winter days!
I imagine this would be great in the fall with some sharp cheese…
Your pictures are absolutely breathtaking! You have a true gift! What camera & lens do you use???
One of my fav fig recipes is figs stuffed with gorgonzola and wrapped in bacon! Truly divine!
http://ediblebits.blogspot.com/
Those figs look delicious. I’m actually not sure I’ve ever had a fig before which by the sounds of this recipe must be a criminal offense.
That is fig-licious! I am insanely jealous. I want figs to hang out at my house, too!
Fig jam tops my list. Someone once introduced me to fig jam pared with a creamy blue cheese, and there was just no going back. As you said, incredibly versatile. Have made a fig and date combo but not a pure fig jam yet. Your version is going to the top of my list.
I work for Maramia Foods and this is my personal opinion. This fig jam looks great. Reminds me of my grandma’s recipe (without the Grand Mariner).
[…] Mir fließt das Wasser im Mund zusammen, bei dem was da auf Kiss My Spatula wieder gezaubert und fotografiert wurde. […]
Love your pics of the figs… yummm
Wow! These photos are just beyond gorgeous!
I want you to know, also that I wrote about you on my own blog. Check it out!
http://discoveryourjoiedevivre.blogspot.com/
mmm, this might become my new favourite jam too! great pics!
I just love fig jam. Here in Germany they won’t grow at least in the cold corner where I live. But I just bought some in France while on holiday and enjoy it immensely. Just a shame that it will be finished all too soon. thanks for sharing the recipe. Will go hunting for figs on the local markets. Maybe I will find some imported once. Love your blog and even if I don’t comment I do follow. Greetings from Christa
All those, from your tree? Amazing. Now I’m looking forward to fig season over here.
Yum! I can’t wait to make this! Delightful and Delicious :)
Certainly there are worse things in life than to be overwhelmed with gorgeous figs. Lucky you! We had an old tree in a backyard once, and spent the better part of 10 years getting it to grow. Sadly, it never produced.
I am *so* jealous! Love your storytelling… I imagine figs dropping like rain.
I love fig jam with brie and other cheeses. Have I mentioned I’m jealous? :)
WOW WOW WOW! They look so scrumptious. I love this post! My husband is sitting next to me as i read this and has demanded that i make fresh fig jam for him :) Thank you….
I have the same salty sweet battle with myself almost every 15 minutes and this seems to be perfect. I would eat it just the way you said it, with toasted bread and some cheese. Perfect!
oh this post is just figstacular in itself ! about to head to bed as i type here, and only wish there will be a jar of your jam on my breakfast table when i awake. i also believe i am about to be dreaming of people-size figs reading magazines and hanging out in my apartment, watching tv, cooking, etc. haha ! reminds me of the fruit of the loom commercials, or the dancing california raisins. ok, clearly time for me to go to sleep. a wonderfully, fun, beautiful and delicious post here- as usual.
ps, i totally had my usual afternoon snack of greek yogurt with jam today… fig happened to be today’s jam of choice ! :) with frozen raisins mixed in too, mmmm.
oooh, I have to send this recipe to my sister. she has a fig tree and I want her to make me some!!
Oh, I love your blog. It is so beautiful. It was recommended by Aran from the equally beautiful Cannelle et Vanille.I am adding it to my favourites. I love this jam. Incidentally I have been given some figs and I had been looking into what to do with them apart from eating them.
This recipe has just become one of my all time favs. After years of harvesting more and more figs from our very large tree (this summer we harvested over 2,000 of them), giving them away, eating all we can and still leaving plenty for the birds, deer and squirrels, I finally decided to make jam. The tree has almost stopped making figs now….until next summer….but we have 35 jars of fig jam, thanks to your recipe. I processed them in a hot water bath, so they will keep without refrigeration for a while. I think the Grand Marnier really makes the jam so special. Thanks so much for sharing!
I love making fig desserts! Never thought of making homemade fig jam though. Thanks :)
This looks amazing, I will have to try this for sure!
D e g a i n e
http://www.fashiondegaine.com
I love figs! It’s not very often I find fresh figs at the grocery store, but as luck would have it, they were selling flats of them this weekend for not such a bad price. After we ate almost half of them, I decided to make this just to be sure I wouldn’t waste a single fig. Now I almost want to run back to the store to see if I can still get some just so I can make more of this amazing jam. I envy you and your tree! Thanks for the recipe!
I just made some of this jam using figs from a friend’s tree in Providence, RI of all places. He has so many that it is like a fig farm-what a blessing. I used a mixture of purple and green figs and 1.5 cups of sugar for 2.5 pounds of fruit and it was plenty sweet. The addition of Grand Marnier to the recipe is brilliant, though I didn’t have any. I substituted some cointreau and a splash of gold rum with excellent results. Thank you for posting this recipe – I really like the taste and consistency of the jam – less sweet and less gooey than store bought jams and just more fruity. May your fig tree provide you with life-long inspiration.
Thank you for this. Made it last night and had some for breakfast in the morning, on a whole wheat English muffin. Delicious and easy, and definitely solves the excess of riches problem. I used cognac – out of Grand Marnier.
This recipe was so good I’m making another batch today. YUM, and a pretty color, too. So happy to have something wonderful to make with my figs here in Nashville, TN.
Thank you for this! In my quest for a recipe in a hurry, all the other ones I found call for “strawberry flavored” Jello (ewww) but this is simple and will taste like figs. <3
Do you process the filled jars in a hot water bath? That’s the only way I’ve ever made it… And the recipe I have uses pectin. I’ve two huge fig trees, one green, one black. I dry lots of them–dried figs are really good, and great to throw into various dishes in the winter.
[…] was fig jam: super easy, super delicious, thanks to a recipe I found on an awesome blog called Kiss My Spatula. Combine two pounds of figs with 1 1/4 cups sugar, 1 1/2 tbs triple sec, and a squeeze of lemon […]
[…] By Carrie Menke and inspired by kissmyspatula.com […]
[…] Click here for the recipe […]
YUM!!!!! This is the BEST jam EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
[…] (**cough**internet**cough cough**) We found a super recipe on this encyclopedia page: http://kissmyspatula.com/2010/07/26/homemade-fig-jam/ (please resist the urge to compare her lovely pictures to […]
I just moved to a house with a fig tree, and this past week we harvested more figs than we could eat… I’m so glad to have come across your recipe! I tried it two nights ago, and we will be enjoying this delicious jam for quite some time. My boyfriend already polished off an entire jar!! Thanks for this treat! Also—Your photos are beautiful!
[…] and jam recipe courtesy of Kiss My Spatula, crepe recipe courtesy of Williams-Sonoma. VN:F [1.9.10_1130]please wait…Rating: 0.0/10 (0 votes […]
do you peel the figs????
Wow – Simply delicious! Serve with charcuterie or as suggested on toast, perhaps with a bit of ricotta. Wonderful!
[…] adapted from Kiss My Spatula […]
wow, what beautiful photos! Would you mind if I shared these on my website? I would give you credit, of course!
Cheers!
figandmarrow.com
Thanks for the recipe! Made it today, though I added some vanilla and a dash of cardamom and omitted the Grand Marnier, since I didn’t have some on hand. So, I guess I actually just used your recipe as a guideline:-) Thanks for the guidance! My tree, like yours in 2010, is producing an over-abundance.
Y.U.M!! we live in the Pyrenees and have a fig tree growing in our back garden…we just stripped it bear and I made your jam…SO GOOD!! with the rest I made Michel Roux jr spicy fig chutney and ate it with some of your homemade goats cheese and we simply entered a higher world!! Lovely! Merci beaucoup!! :D
Best fig jam I have ever made (or had). Picked about 15 lbs of figs at my Mom’s in Santa Rosa CA and made 18 1/2 pint jars of this. Adding Grand Marnier is brilliant!
I made this and it is very good——-my jam/spread, however, is much lighter than yours??
Can I thaw my frozen figs from last year to make this jam?
I made this fig jam last year 3 times and it was delicious! It will disappear quickly because the orange liqueur makes the figs taste even sweeter. We gave to friends as a gift and they returned 3 empty jars to me in less than a week. I just bought a case of figs and will make a few batches this year. We love to eat the jam spread on warm buttered toast for breakfast or with pita chips as a snack. Also amazing as an appetizer on “Ines Rosales Spanish Tortas” served with Saint Andre cheese (my favorite way to eat) along with some Prosecco. As a meal, spread it over pizza crust with some prosciutto (my second favorite). Warm it up and pour over vanilla ice cream then sprinkle with crushed amaretti cookies with a dash of your favorite liquor for dessert! I am also going to try make a fig crostata too. Thanks for an awesome recipe!
I have emailed this to a friend, looks so delicious…
Great recipe. I eat dried figs all the time. I now have to buy some fresh figs to make this recipe.
[…] from Kiss My Spatula. In most fig jam recipes, the amount of sugar used is equal to half the weight of the fruit, making […]
I’ve made this jam several times and it’s fantastic. Great on toast, especially challah. Thank you!