This uses 3 ingredients.
3 pounds fresh figs
2 1/4 cups sugar.
2 tablespoons lemon juice.
Cook ingredients in sauce pan at simmer with lid for about 1 hour.
I used a potato masher to chunk up the soft figs. (edit)
Remove lid and stir frequently as it thickens.
Put in sterile jars an process under water boiling for 10 minutes.
Bam, fig jam.

It sure tasted great before canning it

 

 

Have fun, enjoy.

Doug

Seems simple enough and looks delicious!!!

Nice! Thank you Doug!

Really nice color, what is the big brown fig at one o'clock?

Thanks for the recipe, Doug. My hardy Chicago and hollier figs are ripening now. Perfect time to use your simple technique.

Hi Scfigfanatic,
Missing step: When did you throw that through the blender ?
Do you or don't you ? ... Peel the fruits ? I don't . I just cut the tail out.

I don't use the blender. I cut the figs in bits; each fig in 8 or 16 parts and cook them like that.
Most of the time, I don't use the lemon juice. Just figs and half the weight of sugar ( say 2kg figs to 1kg sugar ) in the pan, and cook - will take one hour from cold pan to cooked ( stir often to mix everything well ).
I like to munch on pieces of fruits.

PS: One error to not be made: Never add water to the pan, even at the start : just figs and sugar .

Brent that is called the cucumber fig. I got it from BLB years ago here.
Jdsfrance I used a potato masher while cooking it. I only removed stems.
I like it chunky too.

Doug

Looks delicious!

Good job, that's the same recipe I use for all my jams. The sugar varies of course and sometimes I'll add a small bit of butter if foam is an issue but otherwise fruit, sugar,and lemon juice is all that's needed..well maybe a splash of h2o to get things started too :)

I love cleaning the pan with a little fresh bread.

The lemon juice is used on all non acidic fruit to preserve.
Lemon juice also helps the figs keep their color.
It looks brownish in the jars but spreads out in a nice purple color.
The light fig chunks can be seen when spreading it on bread.
Damn, it's good.

Doug

I've been making my with bigger fig chunks... there is nothing like a big ol piece of fig in your jam on a cold winter night!

There was a recipe on Facebook recently that used honey and vanilla. I think I will try that one tonight!

I don't use vanilla with fruit. It hides too many natural flavors.


Have fun

Doug

That looks really good. The jars are a nice size too.

I like those jars to share with family.
I'm going to be making more of this so I have some for winter.
It really is good stuff.

Doug