If you follow me on Instagram or Facebook, it is likely that you have seen how figs are overtaking my life right now. Our huge black mission fig tree is producing so much fruit. I love it. I have been getting quite creative with the figs; making pizzas, muffins, cakes, smoothies, adding them to salads and more. Fig season begins as early as June in some areas and it can run as late as October. My tree didn’t really start producing until mid August, but given how much small unripe fruit is on there, I have a feeling that I am going to have figs for quite some time. Yay!
Figs are quite 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 what I have been using in recipes, I have been freezing them whole and even dehydrating some so I can enjoy them in the off season, still. Look for lots of fig recipes over the next few weeks, I am loving having so many to play with.
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.
Enjoy this honey fig jam spread on your favorite toast or cracker, with a cheese board, on top of oatmeal, yogurt, ice cream or granola, etc. My favorite way to enjoy it is on top of toast or a cracker that has been spread with thin layer of fresh high quality goat cheese. Fig, honey and goat cheese might just be one of the most heavenly flavor combos in the entire world.
You can also have some fun with this jam recipe and creating other fun flavor combinations, too. Try adding some balsamic vinegar or grand mariner, lots of orange zest instead of the small amount of lemon and maybe some spices like ginger, cinnamon or cardamom, etc.
If you are into canning and preserving, sterilize your jars, get your water bath going at the end and do your thing. I honestly still haven’t experimented with all of that, so I cannot offer any solid advice on the canning part, but this recipe would be just perfect for preserving.
[print_this] Fig Honey Jam
makes about 3-4 cups of jam
- 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.
*If you are concerned about it, you can try adding the honey at the very end with the lemon juice and cook for as little time as possible, to preserve as many of the healthy benefits of the honey as you can.[/print_this]