This recipe includes black peppercorns and cinnamon to give the jam a warmer flavor and a fall twist. I used a combination of black mission and tiger stripe figs.
Servings 3 (1/2-pint jars)
- 2 pounds figs
- 1¼ cups granulated sugar
- ¼ teaspoon kosher salt
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon whole black peppercorns
- 1 cinnamon stick
Remove fig stems and slice figs into quarters. Add to a medium non-reactive bowl (ideally copper) and toss with the sugar, salt, ¼ cup water and lemon juice.
Cover with plastic wrap and refrigerate the mixture for at least 1 hour at room temperature to macerate the figs.
In the pot over medium heat, bring the fig mixture to a boil. Add the peppercorns to a small piece of cheesecloth and tie. Add the peppercorns and cinnamon stick to the pot.
Continue boiling, stirring occasionally with a wooden spoon, until the jam is thick but not too concentrated and the fruit is soft, about 30 to 40 minutes. Skim off any foam that rises and discard. Discard the peppercorns and cinnamon stick.
Divide the jam into three clean ½-pint jars, leaving ¼-inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
Calories: 554kcal | Carbohydrates: 144g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 198mg | Potassium: 739mg | Fiber: 10g | Sugar: 133g | Vitamin A: 438IU | Vitamin C: 14mg | Calcium: 123mg | Iron: 1mg