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fig jam

Fig Jam

Serves: 1 cup

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2 cups chopped figs, stems removed
3/4 cup granulated sugar
Juice of 1 lemon
1/2 teaspoon kosher salt


In a medium saucepan, combine all ingredients over medium low heat. Stirring occasionally, cook slowly until figs are soft and pulpy, 30 to 45 minutes. Use an immersion blender to pureé jam until thick and smooth. Remove from the heat and cool to room temperature. Store in an airtight container and refrigerate for up to 2 weeks.

About the recipe

Making a jam is a great way to extend the life of late summer figs, which are highly perishable. This particular recipe is more of a quick compote than a jam designed for lengthy preservation, so it should only keep for about two weeks. Truthfully, it’s so tasty that you’ll likely devour it before then.

We recommend using Black Mission or Brown Turkey figs for this recipe.