Last updated on March 5th, 2019 at 04:14 pm
This honey fig jam is a delicious way to use up any figs that are just past their prime! No canning needed — this refrigerator jam is an easy recipe.
Last month, I spent a weekend at the International Food Bloggers Conference. It was held at the Hyatt in Sacramento, just about a half hour from where we live — so it was an easy drive down each day and I could sleep in my own bed at night!
My friend Sarah (from the always-delicious Sarah Bakes Gluten Free) and I spent most of the weekend together, going through all the tastings and events, occasionally splitting up to attend classes or go on outings. As we were getting ready to leave the culinary expo on the second night, the California Fig Board asked if anyone was local. When Sarah and I mentioned we just had a short drive home, the loaded us up with a flat of Mission and Kadota figs each.
Figs are ripe for approximately four minutes, so the next morning I set about making some fig jam. The combination of figs and honey is one of my favorites so I decided to substitute straight sugar for some honey in this recipe — it is beyond delicious! I could seriously eat it with a spoon.
Maybe I did. No judging.
Easy Refrigerator Fig Jam
- 4 cups figs chopped
- 1 1/2 cups white sugar
- 1/4 cup honey
- 1 tbsp lemon juice
- Bring figs, honey, sugar, and lemon juice to a boil in a medium size saucepan.
- Lower heat and cook until thickened, stirring frequently, approximately 1 hour.
- Test the jam's consistency by placing a dollop on a plate and putting it in the freezer for 2 minutes (take your jam off the heat for these minutes so you don't overcook it). If it has a skin on top that wrinkles a bit when pushed, it is done. If it is still liquid and your finger goes right through it, it’s not done yet.
- Put the jam in the food processor and process until smooth. Put in mason jars and store in the fridge!
We found ourselves eating it with cream cheese and crackers for the most part, but at one point we also paired it with some Laura Chenel’s jalapeño marinated goat cheese (another of IFBC’s amazing food sponsors) and it was spectacular.
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