Black Fig Jam

September 25, 2013

I thought this post was completely appropriate for today as I am once again spending a night in Lancaster, Pennsylvania; a place where homemade jams and canned goods are common in both Amish homes and shops.  

A few weeks ago, I posted a recipe for a Black Fig and Balsamic Salad.  I had figs left over and decided to turn them into jam.  I looked through Pinterest and found an easy recipe for fig jam using ingredients I already had in my kitchen.  As this jam cooked down, it filled the house with the most wonderful scent of spices, reminiscent of Christmastime.  My husband and I hardly allowed this jam to cool before using it on the most fabulous peanut butter and jelly sandwiches we’ve ever had.  It was also used on toasted English muffins with butter for breakfast.  This jam isn’t too sweet and works well in place of other fruit jams.
Black Fig Jam
Original recipe from Delicious Shots


  • 1 lb. black figs, washed, trimmed and cut into quarters
  • 3/4 c. white sugar
  • Juice and zest of 1 lemon
  • 1/8 c. red wine
  • 1/4 tsp. ground cloves
  • A pinch of salt

In a large saucepan, combine all ingredients.  Over low heat, simmer and stir occasionally until the fruit begins to break down and jam starts to thicken.  With a potato masher, mash figs until they’re completely broken down.  Allow jam to cool and pour into a Mason jar.  Jam will keep in fridge.


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