Quick fresh fig refrigerator jam - simply chopped figs, sugar, a little bit of water, and some lemon. Simple. Perfect.
Fresh Fig Refrigerator Jam
Seems like I just planted my Celeste fig tree but it's been more than 4 years already.
I planted it in honor of my mama not long after Hurricane Katrina made me a full-time homemaker and well, eventually a blogger of southern food too I guess now!
You can read more about Mama's fig tree on my recipe for a delicious lemon poppy seed fig glazed cake. The cake there is "glazed," or really just topped to be honest, with nothing more than a thicker form of refrigerator jam.
I didn't post this jam before now because frankly I pretty much thought that figs had played out and it wouldn't really be much use to anybody but me.
Then a few people mentioned on the Facebook page that they are only now beginning to pick figs and looking for recipes for fig jams, so I guess it might be helpful after all!
Truthfully, other than eating them plain, and maybe stuffing a few, this simple refrigerator jam is really the only way that I ever prepare figs to be honest. It's simple and tasty. At this point I still don't get enough of a harvest to bother with preserving them using a canning method, though you certainly can. It requires a longer and more involved process to make shelf-stable preserves though, so if you plan on preserving, be sure to follow a recipe specific to that, and not this recipe. This is not a canning recipe.
Hey, while you're here, check out these stuffed figs I came up with. Pretty good little bite-sized morsels of goodness I have to say!
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| Figs, stuffed with honey goat cheese mixed with dried cranberry, pecan and Cajun seasoning, wrapped with prosciutto, roasted and finished with chopped pecans & Steen's pure cane syrup. |
I think my tree grew at least 3 or 4 feet more from last year and she yielded plenty of figs this year - enough for the birds and me for a change!
This bowl was from my first harvest of the tree. I decided to chop up this batch for jam, while the second batch of jam, I simply stemmed and sliced the figs in half. Either way will work.
Easy as can be from here.
Simply dump in the sugar, add a bit of water and give it a good stir. Bring the mixture to a boil, reduce heat and simmer until mixture is reduced and thickened - usually between 45 minutes to an hour, sometimes a little longer. If you like a little lemon for flavor, as I do, add it here, stir in and cook another minute.
Let cool, place into a sterilized jar or clean container and store sealed in the refrigerator.
For more of my favorite jam and jelly recipes, check out the collection on my Pinterest page!
If you make this or any of my recipes, I'd love to see your results! Just snap a photo and hashtag it #DeepSouthDish on social media or tag me @deepsouthdish on Instagram!
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