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Spiced Fig Jam
In an earlier post I shared my recipe for Lamb Ribs with Green Figs. The sweetness of the green figs combined well with the pungent  mix of coriander, cumin and cardamom. A few days later I was in the grocery store and found three pints of green figs had been discounted. Again I went with my gut feelings and purchased them with a vague notion of making a fig preserve. I browsed the Internet and found some basic fig jam recipes but felt there was something missing from them. So when I was considering how to preserve that flavour that was so new to me I thought back to the Lamb Ribs recipe. This is what I came up with.

After making this jam, I was browsing the internet and read Creampuffsinvenice blog entry on "Doing the Tomatoes"  then I followed the link to her most recent posts and found out about Sugar High Friday, or SHF.   Each edition has a theme and what a coincidence that the next one would be focused on figs. So I've  forward this entry to be added to the SHF Fig blog post. Follow this link to the SHF Fig posts.

Spiced Fig Jam


3 pounds figs (6 cups)
4 cups sugar
1 tsp ground cloves
1 tsp ground ginger
1 tsp ground cinnamon
1 tsp ground nutmeg
1 lemon thinly sliced (remove seeds)
3/4 cups dry red wine
1/2 cup water

Chop the washed figs in half after first removing the stem. Place in a deep pan; add sugar, ground spices, sliced lemon, red wine and water. Bring to a slow boil, then gently simmer for one and half to two hours stirring intermittently. Place a spoonful on a cold saucer to test. Once jam is preferred consistency, remove lemon slices, and then pour into sterilized jars and seal.

I use whole cloves, cinnamon and nutmeg and grind them in a coffee grinder. I find that sometimes pre-ground spices lose their pungency. I was able to avoid using pectin by cooking for a longer time and adding the lemon.

please credit if sharing


2007-09-24 09:03 am (UTC) (Link)

We have been promised a whole load of figs later on this week, so we may give this a go. Thanks.


2007-09-24 09:05 pm (UTC) (Link)

is jealous- my local store can't tell me when they will have them again. I loved the lamb with figs.


2007-09-24 11:01 am (UTC) (Link)

Hate to tell you this, Tudorpot, but there is no copyright on recipes. However, convention in the cookery-writing world is pretty strongly in favour of crediting the person you got a recipe from. I have to say, your jam recipe looks superb, and I will pass it on to my mother-in-law, who adores figs, or better still, make some and give it to her. Labelled "Tudorpot's Fig Pot", of course! I like the idea of including red wine - this must add some depth to the flavour, together with the warmth of the spices. Lemon is good in jam - I always use it instead of pectin, as I prefer to use natural ingredients, and I like the little bit of acidity it gives to the jam, which can otherwise be too sickly, don't you think? I never really thought of using spices in jam before - in chutney, yes, and often the more, the merrier, as chutney is forgiving of experimentation, but not jam. What do you think would pair well with apricots (my favourite)?


2007-09-24 09:04 pm (UTC) (Link)

there is no copyright on recipes. Thanks for telling me this, I took 'copyright note' from another poster, I've edited that out. I've thought about apricots, but it has been sometime since I had fresh ones. My first thought was ginger, you could buy some crystalized ginger and try that.

This jam is definitely an adult jam, next time I have bread and cheese, I'm going to try it instead of chutney.


2007-09-25 12:27 am (UTC) (Link)

What a glorious way to use figs! The jam is perfect.

Thanks so much for taking part in SHF #35!



2007-09-25 12:29 am (UTC) (Link)

I'm so glad you liked it. Looking forward to reading the other recipes. Sad to say that I won't be able to make them until fresh figs come again.


2007-09-25 08:42 am (UTC) (Link)

sounds very nice, but since figs go here for 65 cent a piece (or more) I think I wait for something else...

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