Spiced Fig Preserves

12 servings Prep: 30 m Cook: 2 h Total: 2 h 30 m Intermediate
5.0/5 (1)
Spiced Fig Preserves
If you have never tried Spiced Fig Jam…now is the time to make it!! July is Fig month Pick them, Cook Them and Can Them and Eat Them. This spiced version features fresh figs, lemon, cinnamon, ginger, and cloves for a warm, flavorful preserve. Afraid of wasps in the trees? Here is an interesting fact about that. From omgfacts.com: fig wasps and fig trees have a mutual, or symbiotic, relationship. The way it works is that the fig wasps lay eggs inside the figs, where they can safely grow. In return, the wasps pollinate the figs. The interesting thing is that when a wasp lays its eggs in the tree but doesn’t pollinate, the tree drops the fig, killing all the offspring.

Ingredients

12 servings
  • 1 whole lemon, seeded and finely chopped in food processor
  • 8-10 cups fresh ripe figs, pureed in food processor
  • 4 1/2 cups white sugar
  • 1 cup dark brown sugar
  • 2 (3-inch) cinnamon sticks
  • 2 1/4 tsp fresh ginger, peeled and minced
  • 1/8 tsp ground cloves

Step-by-Step Instructions

  1. In a food processor, process the figs until coarsely pureed; set aside.
  2. After seeding, finely chop lemon in processor. In a heavy saucepan or Magnalite pot, combine the lemon puree, white sugar, brown sugar, cinnamon sticks, minced ginger, and cloves. Mix well.
  3. Add the fig puree to the pot and mix thoroughly.
  4. Simmer on low to medium heat until mixture thickens to jam consistency, stirring often every 10 to 20 minutes. Mixture thickens in approximately one and one half hours to two hours. Watch for the jam to coat the back of a spoon and hold its shape.
  5. Discard cinnamon sticks and fill sterilized jars, leaving 1/4-inch headspace.
  6. Cover tightly with sterilized lids and process in a hot water bath for 10 minutes (adjust time for altitude if needed). Allow jars to cool undisturbed until you hear the lids pop and seal.

Common Problems and Solutions

Q: How do I know when the preserves are thick enough?

A: The jam is ready when it coats the back of a spoon and holds its shape instead of running off quickly. It should mound slightly when dropped from a spoon. This typically takes 1.5 to 2 hours of simmering.

Q: Why is my jam too runny after canning?

A: You may not have cooked it long enough to evaporate sufficient moisture. The jam needs to reduce and thicken considerably. Continue simmering and stirring regularly until it reaches the proper consistency before canning.

Q: Can I reduce the sugar?

A: Sugar acts as a preservative in canning, so reducing it significantly may affect shelf life and texture. If you want less sugar, consider freezing the jam instead of canning it, or look for low-sugar canning recipes that use pectin.

Tips and Techniques

Use a heavy-bottomed pot or Magnalite to prevent scorching during the long simmer time. Stir more frequently as the mixture thickens to prevent sticking. The lemon adds natural pectin which helps the jam set, so don’t skip it. You can use this spiced preserve on biscuits, toast, or as a glaze for pork or poultry.

Ingredient Substitutions

  • fresh ginger: 1 tsp ground ginger
  • dark brown sugar: light brown sugar or additional white sugar
  • cinnamon sticks: 1 1/2 tsp ground cinnamon

Equipment Needed

  • food processor
  • heavy-bottomed pot or Magnalite pot
  • wooden spoon
  • canning jars and lids (sterilized)
  • large pot for water bath canning
  • jar lifter
  • canning funnel

Historical Context

Fig trees have been growing in Louisiana since the 18th century, brought by early French and Spanish settlers. July is prime fig season in South Louisiana, and preserving the abundant harvest has been a summer tradition for generations. These spiced preserves make wonderful gifts and are often used in fig cakes during the holidays.