This is one of those flavors that remind me of living overseas, and enjoying the abundant harvest of a kitchen garden, fig tree and all! We would make so many batches of this fig jam recipe, and it felt like we almost would not be able to keep up with the amount of gorgeous figs. All of the fresh fig jam was greatly enjoyed by friends and family, and even given away as token gifts.
When fresh figs are in season, one of the best ways to enjoy them is to make up a batch of preserved figs or fig jam. I love to make this fig jam recipe with a hint of freshly grated ginger and cinnamon, which gives it a warmth and depth in the flavor. It’s amazing on a toasted piece of crusty bread, or stirred into some Greek yogurt. I’ve also used it as a sweet glaze for ham, made a baked brie with fig jam, and have even tucked it into a nice Moroccan tagine with chicken. It’s a versatile staple for both sweet and savory recipes.
With such a short season for figs, it’s definitely one of those fruits that you’ll want to enjoy in every way possible before they disappear. One of my other favorite fresh fig recipes, is this Grilled Fig Salad with a Balsamic honey vinaigrette, love it! It’s straight forward, yet fancy enough to serve at a dinner party.
So, if you find yourself with a few punnets of fresh figs and want to make the most of them, give this homemade fig jam recipe with ginger a go! It’s great to keep and enjoy or to give away as tasty gifts from your kitchen.
- 16 oz. fresh figs, quartered
- 1 cup granulated sugar
- 2 Tbsp. fresh ginger, grated
- 1 lemon, juiced
- 1/2 tsp ground cinnamon
- 1 tsp vanilla
- 1/2 cup water
- Combine all the ingredients in a large stockpot or dutch oven, bringing to a boil over medium high heat.
- Turn heat down to a simmer, stirring occasionally and cooking uncovered for about 30 minutes or until the liquid has been reduced, fruit is soft, and jam is thick.
Remove from heat and allow to cool. Pour into sterilized jam jars. You can refrigerate the Fig and Ginger Jam in airtight containers up to six weeks, or if using the water bath canning method, you can store in sterilized jars for up to 3 months.