Using Ben’s recipe for Maple Fig Jam, I made a black fig jam using Tangier figs. I like to make small batches, so this only made one jar. But next summer I will make more. My mom and dad loved this jam so I know it will make for a great gift when next I see them.
Head straight on to the Recipe For ♥ Black Fig Jam ♥
Let’s talk about figs
I absolutely love figs, and always have a stash of dried figs in my pantry. The fruit is tear-shaped, and when unripe, the skin is green. When ripe, the skin will turn a deep purple and inside you will find soft, light red flesh with a lot of crunchy seeds. Even though best enjoyed fresh, figs do not transport well. And they don’t stay at their prime for a long time. This is mainly why you can find an abundance of dried figs. Figs are also processed into jam, and used in biscuit baking. Figs will grow in the harshest of climates and conditions, and are one of the oldest known crops, going back to Neolithic times. Thousands of cultivars exist, not all of which are edible.
Using figs in your kitchen
In South Africa we grow four varieties of figs, namely Parisian, Ronde De Bordeaux, Adam and Tangiers. My favourite is the Parisian which I buy from a local farm. When using figs, they should be plump and soft, and not have any bruises or splits. You can tell if a fig is overripe by the smell. If it smells sour they need to be used for cooking. Buy slightly under ripe fruit and leave it at room temperature to ripen. This is when your fruit will be at its prime! Figs can be sundried when freshly picked, but to dry figs at home you can use your oven, or dehydrator if you have one. The method used for drying figs will affect not only their texture, but their flavour as well. Pair dried figs with almonds, use to make a filling for grape leather, or add to a cheese platter.
Take a look at this inspiring recipe for ♥ Black Fig Jam ♥ from Lavender and Lime #LavenderAndLime Share on X
Click on the links for conversions and notes.
Black Fig Jam
Ingredients
- 50 mls maple syrup
- 25 mls water
- 300 g ripe figs, roughly chopped
- 10 mls lemon juice
- 2.5 mls vanilla extract
- 6.25 mls apple pectin
Method
- Place the syrup and water into a small, heavy bottomed saucepan and bring to the boil over a medium to high temperature
- Add the figs, lemon juice and vanilla and stir to combine
- Reduce the temperature and leave to summer for 25 minutes, stirring occassionally
- Remove from the heat, add the pectin, and whisk until dissolved
- Leave the jam to cool completely before placing into a sterilized glass jar
- Refrigerate and use as needed
Notes
See the links below for blog posts I published on June 20:
- 2023: Bitter Chocolate Fudge
- 2022: Beetroot Pasta
- 2021: A Wedding In The Country
- 2018: Curry
- 2016: Dried Olive Savoury Biscuits
- 2013: Strawberry Sherbet
- 2012: Gratitude And A Few Announcements
- 2011: Lamb Meat Balls
Isn’t it fun to make your own jam? Good job. 🙂
Thank you so much!
Mmmm that looks wonderful. Love that bread, too!
Thank you Mimi 🙂
Your jam looks delicious Tandy. We tried to grow a fig tree but it was a waste of time. They have a short season here, so we don’t get to eat them very much unfortunately. Great job.
The season is very short here as well. We had fig trees in our garden when we were children, but the birds got to eat way more than we ever did 🙂
Oh thank you Tandy – I’m glad you’ve tried this idea! We always have a bag of dried figs (we love Turkish as they are beautifully meaty and soft) and always but fresh when they are in season and cheap! But that reminds me I’ve wanted to try making preserves out of dried figs.
It was an excellent recipe 🙂
Hi Tandy, I love figs. Thanks for this recipe.
Hope you love the jam!