Fig Jam Recipe
Fig Jam Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
I have had a love of figs since I had an amazing appetizer that used a combination of them with blue cheese and prosciutto. Since then, I created this fig jam and have used it as a glaze on our Easter ham, smeared it on a bagel with cream cheese and dolloped on pizza. —Monica Keleher, Methuen, Massachusetts
Featured In: Fig Recipes
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
16 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 2 cups chopped dried figs
  • 2 cups water
  • 1/2 cup white wine
  • 2 tablespoons honey
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt

Directions

In a large saucepan, combine figs and water; bring to a boil. Reduce heat; simmer, uncovered, 12-14 minutes or until liquid is almost evaporated, stirring occasionally. Add wine; cook 6-8 minutes longer or until liquid is almost evaporated, stirring occasionally.
Remove from heat; stir in honey, lemon peel and salt. Cool slightly. Process in a food processor until blended. Transfer to covered jars; refrigerate up to 1 week. Yield: 2 cups.
Originally published as Fig Jam in Country Woman 2013

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  • 2 cups chopped dried figs
  • 2 cups water
  • 1/2 cup white wine
  • 2 tablespoons honey
  • 1 teaspoon grated lemon peel
  • 1/4 teaspoon salt
  1. In a large saucepan, combine figs and water; bring to a boil. Reduce heat; simmer, uncovered, 12-14 minutes or until liquid is almost evaporated, stirring occasionally. Add wine; cook 6-8 minutes longer or until liquid is almost evaporated, stirring occasionally.
  2. Remove from heat; stir in honey, lemon peel and salt. Cool slightly. Process in a food processor until blended. Transfer to covered jars; refrigerate up to 1 week. Yield: 2 cups.
Originally published as Fig Jam in Country Woman 2013

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