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Jul 30, 2005 10:04 AM

Fig Jam

  • p

My mother used to make a Fig Jam with dried figs. After she died I inherited her Receipt Book but its not in there. I would like to make it for my children (and myself). Has anybody got such a receipt?

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  1. I've never seen a recipe for dried fig jam. I do have a couple for jam or preserves made with fresh if that will help.

    1 Reply
    1. re: Candy

      I just made a recipe a few days ago that I found on Epicurious, for dried fig jam with mustard, which I've bought premade for about $6 for a tiny bottle imported from Italy. But I made it with fresh figs, and the consistancy was pretty good but even with the mustard it tasted blah. You just cooked the figs in port wine (I used blueberry port, but you couldn't tell) and maybe some water (I didn't save the recipe), for maybe 20 minutes, then added some dijon and maybe something else, can't remember. Maybe if you made it with dried figs, it would be perfect? I'll see if I can find it and post.

    2. I don't have a recipe for fig jam, but it seems to me that you could treat them the same way as I treat dried prunes when I use them as a filling for hamantashen (Purim cookies). The filling is very tasty and is essentially a jam. Here's the recipe with the figs already substituted for the prunes.

      1 lb. dried figs
      1 juice orange
      1 cup water
      1/4 cup sugar
      1 tablespoon vegetable oil
      Juice of 1/2 lemon
      1/8 teaspoon grated nutmeg

      1. Place the figs in a saucepan.
      2. Wash the orange thoroughly. Cut 8 very thin slices from it, disgarding any pits.
      3. Add the orange slices and the water to the figs. 4. Bring to a boil. Cover and simmer over very low heat, stirring occasionally, for about 45 minutes, or until the orange peel is easily pierced with a fork and the figs are soft. (Note: Be careful not to let the liquid evaporate completely.)
      5. Place figs, orange slices, and cooking liquid in a food processor.
      6. Add the sugar, oil, lemon juice, and nutmeg, and mix thorougly, but do not overblend. Mix should have a coarse texture.