Every now and then a recipe comes along that just about slaps you in the face it's so good. (Bonus points when it's lightning fast and incredibly easy.) That's what happened when I first sampled this Mission fig jam. My mind was completely blown!
This recipe for Mission fig jam is considered a "quick jam" because it uses dried fruit as opposed to fresh, and it doesn't go through the traditional canning process. Basically it's just dried figs simmered for a few minutes with sugar and water, then pureed in a food processor. Seriously, it's that easy. The results, however, taste like you slaved for hours and hours!
I enjoyed my first batch of fig jam on a toasted crostini piled with fresh ricotta, but as I type this, millions of other ideas come to mind: fig jam smeared over baked brie, dolloped on a cheese board, smothered inside of a peanut butter & jelly, or swirled into Greek yogurt. The possibilities are endless! Just think how impressed your house guests will be when you serve this with their morning toast?! (You can thank me later. Wink, wink.)
Quick Mission Fig Jam
Yields 1 1/2 cups (See Notes)6 ounces (about 22 whole) dried Mission figs, stems removed
1 cup sugar
1 cup water
Juice from one lemon (about 3 tablespoons)
1/2 teaspoon vanilla bean paste or pure vanilla extract
Combine figs, sugar, water, and lemon juice in a medium saucepan and bring to a boil. Reduce heat and simmer until the liquid has thickened slightly and has turned a rosy, golden shade, about 6-8 minutes. Turn off the heat. Stir in vanilla bean paste (or extract) and cool the mixture for 10 minutes. Transfer to a food processor and puree until smooth.
Store in an airtight container (like a mason jar) in the refrigerator for up to a week.
Recipe Notes
- This amount is perfect for sharing: one small jar for yourself, and one for a friend. Feel free to half, if desired.
Related: Appetizer Recipe: Roasted Feta Cheese with Fig-Thyme Compote
(Images: Nealey Dozier)
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I eat a handful of dried figs EVERY day. Why don't I ever think to make fig jam?! ;-)
I LOVE fig jam. My favorite is toasted cinnamon raisin bread, smeared with fig jam and goat cheese! OMG!
I can never find dried Mission figs. :(
oh i'm totally making this tonight with whatever figs i can find! (probably none because i can never find any)
Oh, figs! I've become obsessed by figs over the past few years. Last fall I made several batches of fig & balsamic jam, and still wish I made more--I've been saving it for special occasions and people I like and am still almost out.
This looks amazing.
Here's another fig jam that's just amazing: http://rurification.blogspot.com/2012/10/frog-jam.html. I make lots of jams, but I made this for Xmas and it's become one of our favorites. The orange and ginger are so wonderful in it.
I am so making this jam on the weekend. Thanks.
I'm doing this in lieu of prune filling for hamantaschen. Thank you!
And, an editing point, half is a noun, halve is a verb. One would halve a recipe.
You can order affordable dried mission figs on nuts.com. I haven't had these, but I've always had good luck with their products in general. They also have unbelievably fast shipping to the east coast. http://www.nuts.com/driedfruit/figs/
I love that hamantaschen idea too, @truepeacenik.
I love fig jam. It was as popular as tomato jam in Portugal. http://7th-taste.com/2011/08/21/new-england-sally-lunn-bread-tomato-jam-made-with-zinfandel-port/
I make fig jam with crushed fresh figs with the addition of lemon zest, much less sugas as figs are rich in sugar naturally.
Balsamic is a great addition to fig jam.
i made this late night and it turned out great! i just made a couple of adjustments- i used a quarter cup less sugar, and cooked it probably twice as long as the dried figs were still really hard after 8 min. the lemon really makes the flavor pop.
highly recommend!!
last night* not late night
Yum! I'll have to try this after I finish my TJ's fig jam thats in the fridge
fig jam is not only great with goat cheese, it's also great with manchego and other spanish sheep's milk cheeses -- even better than quince paste imo!
What a genius quick jam!
Does anyone know if this jam can be processed for long-term storage? I would probably double the recipe if so. Thanks!
Made this last night...substituted agave...tastes amazing! It was VERY quick and easy to make. Will be pairing with the roasted feta tonight. Holy yum! What an economical substitute to the store bought versions. Love it (especially the satisfaction of making it from scratch)! It will make a perfect gift with crackers, soft cheese, fresh fruit and a cutting board.