*There is an updated version of this recipe here.
‘Tis the season for figs…
And I am so excited. Living in Minnesota for most of my life has not presented me with the opportunity to use fresh figs very often. I’m sure they can be found somewhere in the state, but for some reason I never paid much attention.
Figs are a different story in Japan. With the strong focus on strictly seasonal produce, there is no doubt when it is fig season. They are found in all the produce markets and are gorgeous. Plump, beautifully colored, and absolutely irresistible. Because I love the flavor of fresh figs (and crave them year round) I thought it would be the perfect fruit to make into jam.
After reading some different recipes for jam without gelatin, I was able to come up with the following recipe. It does not use too much sugar to preserve the fig flavor, but there is enough to help create jammin’ texture (sorry- my puns are getting out of control lately!)
Tokyo Terrace’s Fig Jam Recipe
Makes about 2 cups of jam
2 pounds fresh figs, stemmed and cut into small pieces
1 cup sugar
1/3 cup white wine
2 Tablespoons lemon juice
1/4 cup water
In a large bowl, combine the figs, sugar and lemon juice. Let the figs sit for about half an hour.
After the figs have been sitting in the sugar and lemon juice, pour them into a large pan over medium heat. Add the wine and the water. Bring to a boil, stirring constantly to avoid burning until the sugar is completely dissolved. Continue to simmer until the jam is thick, about 15 minutes.
While the jam is still hot, transfer to jars (it will keep longer this way) but do not fill all the way to the top. Seal the jars, let the jam cool, and you’ve got jam for at least 2 months!