Fig Cinnamon Jam
Equipment & Tools
4 8-ounce canning jars, rings, and lids
Plate
Water-boiling canning pot
Rack
Jar lifter
Saucepan
Thermometer
Strainer
Cutting board
Knife
Blender
Large pot
Silicone spatula
Measuring cups and spoons
Splatter screen
Ladle
Wide-mouth funnel
Towel or drying rack
Ingredients
Produce:
2 lbs figs
Additional:
2 tablespoons lemon juice
3 tablespoons pectin
3 cups sugar
1 cinnamon stick
½ teaspoon ground cinnamon
Recipe Notes
My first-ever Fig Jam recipe was created when Jared’s aunt, Aunt Beth, wrote me on a warm Sunday morning in early autumn to tell me her fig tree was in bloom. I immediately drove to her house and picked fresh figs.
While my original Fig Jam recipe is a part of The Wiley Canning Company Cookbook, this recipe is its closest friend. It includes a touch of warmth thanks to the addition of cinnamon. For a classic Fig Jam, you may omit the cinnamon altogether.
I enjoy this jam with toast, cheese and crackers, and oatmeal.
Step-by-Step Process
Yield: Approximately 4 8-ounce jars
Total steps: 20
Take a look around your kitchen. Make sure it’s a space in which you’re ready to spend some time. Turn up your favorite playlist, open a window, or light a new candle.
Prepare your ingredients, and read the full recipe. Set your ingredients out, and make sure you have every item you need before getting started. Read through each step below to learn your landscape ahead.
Place a plate in your freezer. This chilled plate comes in handy at Step 14 when you’re ensuring your jam has set and is ready to be ladled into your jars.
Prepare your water-boiling canning pot and jars. Fill your canning pot with water. Place your rack inside your canning pot. Do not yet submerge your rack. Place the jars and rings on top of the rack. Submerge the rack, jars, and rings, allowing the jars to completely fill with water. Ensure the water level is ultimately about 1 inch above your jars. Place your lid on your canning pot, and bring to a boil for 5 minutes. This step not only prepares your water-boiling canning pot, or water bath, but it also sterilizes your jars. (Boiling water may harm the sealant on your lids, so sterilize your lids by placing them in a saucepan of 180°-water for 5 minutes.) Once your water-boiling canning pot has boiled for 5 minutes, remove your jars and rings from your canning pot. Remove your lids from your saucepan. They’re going to be hot to the touch, so use your jar lifter to protect your hands. Allow jars, rings, and lids to cool.
Rinse your figs in cool water.
Prepare your figs. First, cut away the stems of your figs. Then, cut your figs in half vertically. As you prepare your figs, place them in your blender.
Add your lemon juice to your blender full of figs, and blend until smooth.
Pour your blended figs into your large pot. Begin to heat your figs on low to medium (closer to low). Use your spatula to begin slowly stirring. Do not boil at this step.
Add your pectin. As you continue stirring, add your pectin tablespoon by tablespoon. Include any jam that has made its way up the sides of your pot.
Add your sugar. As you continue stirring, add your sugar cup by cup. Still include any jam that has made its way up the sides of your pot.
Add your cinnamon stick. As you continue stirring, add your cinnamon stick. (This will later be removed.) Still include any jam that has made its way up the sides of your pot.
Add your ground cinnamon. As you continue stirring, add your ground cinnamon. Still include any jam that has made its way up the sides of your pot.
Boil your jam. Increase your heat to bring your jam to a low, gentle boil. Once it has reached a low, gentle boil, boil for 5 minutes. Continuously stir. Use your splatter screen if needed.
Make sure your jam has set. You can ensure your jam has set via 2 ways. Firstly, ensure it has set via a freezer test. Remove your chilled plate from your freezer, and place a spoonful of jam onto your plate. Wait 2 minutes. After 2 minutes, nudge your spoonful of jam with the tip of your finger. If it wrinkles as your finger moves through, it has set. If your finger moves smoothly through your jam, allow it to boil 5 additional minutes, and test again. Secondly, you can ensure it has set by paying close attention to the way it drips off your spatula via a drip test. Hold your spatula above your pot, and notice how your jam drips. If it drips quickly and appears thin, it hasn’t yet set. If it drips slowly and more heavily, it has set! Ensuring your jam has set is something that can make you feel unsure, but don’t let it! Following these steps, using the freezer test, and paying close attention to how it drips will ensure your jam has thickened to a delightful consistency.
Transfer your jam into jars. Your jam will be very hot, so do this carefully. Use your funnel to guide each pour, and use a ladle or a measuring cup to transfer your jam. Fill each jar to the lowest part of the jar’s mouth, about ½ inch below the rim of the jar.
Tidy your jars. Wipe your jars clean, especially the rim of each jar, with a warm, damp towel.
Add your lids and rings. Tighten.
Process your jam. Submerge your jam into your water-boiling canning pot, and place the lid back onto your canning pot. Allow your jars to boil for 5 minutes. Begin your timer once your water is boiling. Adjust for altitude if needed.
Cool. Carefully remove your jars from the water using your jar lifter, and set them on a towel or drying rack to cool.
Ensure they have sealed. Once cooled, ensure your jars have sealed properly. You can do this via 2 ways: listen for your jar to “pop,” an audible indication it has sealed, or push the center of the lid to see if it pops up and down. If it doesn’t, it’s sealed! Date your jar, and store for up to 1 year. If the lid does pop up and down, it did not seal. Simply put that jar in your refrigerator, and enjoy within 1 month.
