Make Ahead

Fig jam with cardamom

August 23, 2011
2 Ratings
  • Serves lots of slices of toast
Author Notes

I woke up with a hankering for toast and jam, and lucky me, I had just made a lovely semolina boule. But travesty struck, as it does so often in innocent households: I found that I was sans les confitures.

I could have been devastated, because you know, a jamless house can render a poor soul to that lot. But I circumvented such despair in view of an awaiting pound of perfectly ripe figs. —fo

What You'll Need
  • 1 pound of fresh, ripe figs
  • 1/4 cup + 1 TB red wine
  • 1/2 cup water
  • 2 TB + 1 tsp fresh lemon juice
  • 1 strip of zest from the lemon
  • 1 1/2 tsp vanilla extract
  • 2 TB + 1 tsp organic turbinado sugar
  • 1 tsp ground cardamom
  • 1 stick of cinnamon
  • A couple of rasps of nutmeg
  • 1 pinch ground cloves
  1. Slice the lids off of the figs.
  2. Add them along with the rest of the ingredients to an awaiting pot, reserving 1/2 tsp of vanilla and 1 tsp of lemon juice.
  3. Bring to a boil, then turn down to a simmer. Let this cook for 45 minutes over a very low flame, or until it's thick and jammy, stirring frequently to keep it from scorching. Sprinkle some water into the pot if it looks like it's about to scorch, or if it's cooking too quickly and the figs have not broken down yet.
  4. When the jam has adequately thickened, add the last 1/2 teaspoon of vanilla and 1 tsp of lemon juice, remove from the heat and allow to cool a bit before transferring to small Mason jars fitted with lids. Store in the refrigerator.

See what other Food52ers are saying.

  • lilliwill
  • Diana B
    Diana B
  • Adelucchi
  • susan g
    susan g

Recipe by: fo

I write. I cook. I want A&M's job! Just kidding. No, I'm not. I used to be a professional chef, and while I no longer want to be in a professional kitchen, I could never stop cooking. How cliche that I write and cook, nonetheless, the two marry quite happily and blogging fulfills both of those passions for me with an immediacy that I crave. I would love some day to do it full-time. I have two blogs at the moment, and I'm developing a third. Have a look:

13 Reviews

RDoolittle August 18, 2022
Can I use this recipe in jars in a water bath to make it shelf stable ?
Elizabeth August 18, 2022
I have successfully
lilliwill August 20, 2021
We have fig trees and I am always looking for recipes and this one is definitely a keeper! I did substitute fresh orange juice for the wine, as I wanted a citrus punch and it was perfect! I used half to make fig bar cookies and they were fabulous! Will be on repeat.
Susan S. November 12, 2020
my pet peeve these days is not knowing how much the recipe makes and how many jars, etc. are required. Details.
Elizabeth November 12, 2020
I got 6 half pints but it will depend on the size of your figs. I was a bit heavy handed. Good luck!
Elizabeth September 8, 2020
This is like Christmas in a jar! I may try to double this so it can be canned.
Diana B. July 26, 2017
This has become my go-to recipe for fig jam. I hardly make any other recipes for figs any longer!
Karen L. July 26, 2017
I just finished my first batch of jam today. Our fig tree is just loaded this year. I thought that this was a perfect jam for sweet, ripe figs. It brings out the flavors beautifully. Thanks for a great recipe.
Adelucchi August 4, 2014
Just made your jam recipe. It tastes great! The spices, some of my favorites, add so much that you don't miss the excess sugar. Will definitely make again. Used black mission figs this time and loved to burgundy color enhanced by the wine. Thanks again!
Adelucchi August 4, 2014
Hey, thanks for the recipe. Got figs in my CSA box, on my way to make them now! I'll come back to let you know how they come out.
Diana B. August 24, 2011
What is the yield on this recipe, please?
susan G. September 2, 2011
It made about 1 1/2 cups, and it's luscious!
susan G. August 23, 2011
Sounds and looks fantastic!