I don’t have a fig tree in my garden. So, I consider myself blessed having friends here, along the Gulf Coast, with fig trees who don’t know what to do with figs, don’t like them or don’t want to hassle with them. They give them to me, I make jam or preserves and give them a jar. That’s a great relationship and I’m happy with it.
This year I have already made preserves and jam; my favorite being the jam. The preserves recipe is new to me and so I only made 3 half pints. The recipe called for butter which makes it a buttery preserve but that’s ok since I now don’t have to spread butter on my toast before topping it with fig preserves. It’s quite tasty, but my favorite and a favorite to some friends is the Cinnamon Fig Jam. I made 3 half pints this morning and plan to make more this week. I made the recipe as is and ended up with one jar. It turned out to be more like candied fruit; I simmered it for an hour. The second batch, which made the additional two jars, I had only simmered for 35 minutes. Turned out a better consistency and more spreadable.
This recipe is so good I might even enter it in the county fair, if I can save a jar that long.
I have no idea where I got the recipe from so I can’t give anyone credit for it. Can anyone claim recipes as their own anymore? I doubt it especially since they end up changed and adapted to individual taste. That’s what happened to this recipe. I’ve changed a few things to make it better. I’ll share it below. Hope you enjoy making your own Cinnamon Fig Jam.
Cinnamon Fig Jam
Note: this recipe makes one half pint of jam. If you double or triple the recipe, make sure you do the same with the cinnamon stick so each half pint has a stick in it.
3/4 cup sugar
1/2 cup water
1 lb. figs (I used 15)
1 cinnamom stick
1/2 lemon juiced
Add water and sugar to a pan and place on a medium heat to dissolve. Remove the stems from the figs and cut into quarters. Add figs to the sugar mixture along with cinnamon stick and lemon juice. Bring the mix to a light simmer and leave the pan uncovered. Cook for about 1 hour or until the mix thickens. (I’ve left it on for an hour, I’ve also gone just 40 minutes; personal preference to thickness) Remove from heat and allow to cool. Store in an airtight container in the refrigerator. This recipe makes one half pint of jam.
If you double or triple the recipe for more jam, remove from heat and pour into half pint Ball glass canning containers that have been sterilized for canning. Wipe the jar rim, place lid on tightly and heat in boiling water (covering the top of the jar with water) for 5 minutes. Set to cool on your counter. When you hear the lid pop it’s ready for storage.