Heavenly Fig Jam

…at least that is what the book is calling it. 🙂

It tastes good, just not sure if it’ll jell up as much as it should. I couldn’t tell if I was supposed to add the water that the dried figs soaked in into the puree. The directions weren’t that clear. I just pureed the figs without the water…then I started to second guess myself and threw in some extra orange juice. Big sigh.

Anyhoo…here’s what is in the jam (7 1/2 pints made up):

Dried Figs, 18 oz
water, 3-1/2 cups
orange juice, 1/3 cup
lemon juice, 1 TBSP
sugar, 3-1/2 cups
pectin, 1 box
orange liqueur, 1/3 cup

3 thoughts on “Heavenly Fig Jam

  1. It sure looks wonderful! Reminds me of a fig spread I buy at Whole Foods (to put over Havarti and baguette), but I’ll bet yours is much yummier!

  2. I made similar last summer, added fresh rosemary and 1/4 cup balsamic vinegar to the batch to make it more savory. Served it with cheese plates…delish! It was surprising how gelled it became 3 months in – like yours, it seemed a bit loose, but it firmed up on the shelf. Now I’m out, so maybe will make some this week!
    Excited that I found your blog – my parents have lived in Pleasant Valley for almost 30 years now. Love the simpler life they have outside of town!

    • Hi! I love Pleasant Valley…I used to live (during high school years) on the east side of Washoe Valley. Near Jumbo Grade.

      Nice to know that the Figs jelled up! Will be perfect for Christmas gifts then. 🙂

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