Fig Honey Jam
I had a few figs in the refrigerator that I had planned on eating plain or on a salad but I got busy and forgot about them. Sadly, they were pretty overripe by the time I remembered them so I turned them into a small jar of fig honey jam from a recipe I found on Flavor the Moments. It only took a few ingredients to make and it has a great flavor and texture without being overly sweet. My kids slathered goat cheese and this fig honey jam on warm baguette slices after school today and they both loved it and deemed it very blog-worthy.
How to Make Fig Honey Jam
Place the figs, sugar, honey, and lemon juice in a saucepan over medium-high heat. Bring to a boil then reduce the heat to low and cook, stirring often, until thickened, about 40-45 minutes.
Remove from the heat and stir in the vanilla. Cool completely. Use an immersion blender to make it smooth, if desired.
Store jam in an airtight jar in the refrigerator for up to 3 weeks. Enjoy!
Equipment
- Glass Jar with Lid
Ingredients
- ½ lb black mission figs (about 6), stems discarded, quartered
- 3 tbsp white sugar
- 1 tbsp honey
- Juice from 1/2 a lemon
- ¼ tsp vanilla extract
Instructions
- Place the figs, sugar, honey, and lemon juice in a medium saucepan over medium-high heat. Bring to a boil then reduce the heat to low and cook, stirring often, until thickened, about 40-45 minutes.
- Remove from the heat and stir in the vanilla. Cool completely.
- Use an immersion blender to make it smooth, if desired.
- Store jam in an airtight jar in the refrigerator for up to 3 weeks. Enjoy!
I love this! I just bought a case of figs…might just save a few for this :-))
This jam looks so delicious.
It’s so great to find a way to use something that’s becoming overripe! Your jam looks terrific; I much prefer jam over jelly, since I like a little texture.
I bet this jam would make the BEST PB&Js!