Fig + Orange Jam

Fig + Orange Jam

A super delicious, easy and giftable treat for the holiday season!

ingredients:

• 2 lbs figs, stems removed and cut into 1/2 pieces

• 1 1/2 cups granulated sugar

• Zest of 2 oranges + 1/3 cup of orange juice

• 2 tablespoons lemon juice

• 1/2 cup water

Method:

1. In a large pot or Dutch oven, toss the figs in the sugar until evenly coated. Let the mixture sit for 15 minutes or until the sugar is mostly dissolved and the figs are juicy. 

2. Add the remaining ingredients to the pot. Stir to combine, breaking up the figs as you go with the back of a spoon and bring to a boil. Once boiling, reduce the heat to medium and cook for around 20 minutes or until the mixture has thickened and appears jammy, stirring occasionally to ensure the figs don’t stick to the bottom of the pot.

3. Remove from the heat and cool completely. Disperse between 3 jars leaving about 1/4” room at the top. Seal and store in the refrigerator for up to 3 months. I like to serve this over goat cheese or with prosciutto + whipped ricotta! It also makes a great addition to a cheese board. 

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Fig + Orange Jam

Yield: 3 1/2 pint jars

Author: Elise Smith

a super delicious, easy and giftable treat for the holiday season!

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Ingredients

• 2 lbs figs, stems removed and cut into 1/2 pieces
• 1 1/2 cups granulated sugar
• Zest of 2 oranges + 1/3 cup of orange juice
• 2 tablespoons lemon juice
• 1/2 cup water

Instructions

1. In a large pot or Dutch oven, toss the figs in the sugar until evenly coated. Let the mixture sit for 15 minutes or until the sugar is mostly dissolved and the figs are juicy.
2. Add the remaining ingredients to the pot. Stir to combine, breaking up the figs as you go with the back of a spoon and bring to a boil. Once boiling, reduce the heat to medium and cook for around 20 minutes or until the mixture has thickened and appears jammy, stirring occasionally to ensure the figs don’t stick to the bottom of the pot.
3. Remove from the heat and cool completely. Disperse between 3 jars leaving about 1/4” room at the top. Seal and store in the refrigerator for up to 3 months. I like to serve this over goat cheese or with prosciutto + whipped ricotta! It also makes a great addition to a cheese board.