Fig Jam

What is the rationale behind the two-step / overnight process?

I make fig jam every year. I tried adding the balsamic vinegar in addition to the lemon juice this year. I'll see how it turms out! Otherwise, I also always weigh the fruit, and put half that amount in sugar. I leave it in the fridge overnight, then cook it for 45 min. I pour the jam up to 1/4" of the top in jars dipped in boiling water. I screw the top on tightly AND FLIP THEM OVER so they cool upside down. No need for sophisticated canning techniques!

Yes. This recipe includes two sources of acid (lemon and vinegar) to drop the pH and plenty of sugar, which binds water and acts like an antimicrobial. You can do it on the stove top (just fill a pot with water deep enough to cover the jars, place a rack on the bottom so the jars are not touching). Clean and sterilize the jars (boiling water), use fresh lids, slow boil for about 15 minutes. Make sure the seal is tight (don't overfill the jar!). I can small batch all the time this way.

I realize this is a small amount of jam but can you can this in a water bath?

Can someone advise as to how long the jam will last in the refrigerator?

Made 4 times volume (i.e. 5lbs) of brown figs with pale green insides, given abundance of figs on 3 trees. Went a little heavier (1.5 times) on the balsamic vinegar and used aged balsamic which is a little sweeter. Went a lighter on the sugar (2/3rds of the suggested amount) but had to cook a little longer (30 minutes). Added a tiny pinch of salt to enhance the fig flavor (1/8th teaspoon for 5lbs of figs). All in all, a very successful 1st attempt, and plenty to give away to family and friends.

I made this recipe yesterday-today and it turned out wonderfully. I doubled the amount of figs (used Black Mission on sale now at Trader Joes!) but only used 1.5 cups of sugar for the whole recipe. I'm happy I didn't add any additional sugar, I don't think it was needed. I didn't process the jars because I ran out of lids and just wasn't in the mood. It came together nicely and the two jars are on my counter cooling now!

I've been making fig jam for years. No need for all the extra steps. Weigh the figs and add half that weight in sugar. Mash and heat until juices flow. Simmer til it seems thick and cooked. Add lemon juice, balsamic, whatever you like. Keeps in a jar in the refrigerator for AGES (I think my record is over 6 months!)

There's no need for so much sugar in any of the sweet figs that grow all around our neighborhood. I used about a half of a cup of local honey with Meyer lemon and the balsamic vinegar. I tossed in a cup of rough chopped toasted macadamia nuts at the end. Brilliant on grilled, crusty bread with a creamy cheese like Cow Girl Creamery Mount Tam or Point Reyes Bleu.

I adapted this his recipe to try and recreate a carmelized fig and balsamic composta I had in Pienza, Italy. I reduced sugar to 1/2 cup x 2, mashed the figs, used 2 tbs of balsamic reduction and cooked for 10 minutes. It was a lot less sweet and less firm than the recipe and was a decent approximation of what I was trying to achieve. Try this with some pecorino cheese. Bon appetit!

Can the amount of sugar be reduced or does the balsamic vinegar need more sugar for balance?

I cut my homegrown thin-skinned Celeste figs in half, then froze and thawed them. I always do this to coax the juice from fruit when I make jam. It divides the labor nicely as well -- no trying to harvest, prep, and preserve the fruit in one day. I skipped the first two steps. I used 10 ounces of sugar, just shy of 1.5 cups. Lovely!

I make a version of this two or three times a week in late summer when we are hauling in 20 lbs of figs every other day. The citrus is a must either orange or lemon juice and zest. The addition of clove and vanilla rocks! It will keep refrigerated for at least a month. I also freeze a lot of it and it is awesome for fig cakes and pies in winter.

glad i read the notes first! i quartered the sugar and it was still almost too sweet (for me). i have a stunted little tree in my backyard, that yields 2-4 figs every week or so in season. i've been chopping them up and freezing, when i finally had enough (this week) i made the jam. i think chopping, freezing, and thawing was a helpful, if inadvertent, step, as the figs were already macerated when i began the recipe.

I only used half the amount of sugar because it was rather sweet as it is.