Fig Varieties

• There are several different varieties of figs, each with its unique characteristics.
  Brown Turkey figs tend to be larger than other varieties and have maroon skin, a very pale inner flesh and mild flavor. Calimyrna figs have golden skins, even when ripe. The inner flesh is very pale pink and their flavor can be described as nutty rather than purely sweet. Kadota figs have light green skins and few seeds. They are not as sweet as other varieties. Black Mission figs have thin, deep purple skin and pink flesh. They are very sweet and make for a gorgeous presentation when served sliced. Black Mission figs are among the best for making jam because of their intense sweetness.

Fig Jam: The Basics

• The simplest way to make fig jam is to reduce the figs until they take on a naturally thick and sticky texture. Start by washing the figs thoroughly and chopping them into small pieces. You can peel them if you like, but fig peels are very thin and tender and don't have to be removed. Place the figs in a saucepan and add sugar and lemon juice. The amounts don't have to be precise, but 1 cup of sugar and the juice of one lemon for every 2-1/2 cups of chopped figs is a good place to start. Mash the figs as they cook to release the natural pectin that helps hold the jam together, or add a little bit of pectin as the fruit reduces; if you're canning the jam, you'll need to add some lemon juice as well. Bring the mixture to a boil and cook it for at least 5 minutes before testing it to see if it has set. If you did not add pectin, the fig jam may be a little bit loose when it is hot, but should firm up once it has cooled. Spoon the jam into a clean jar with a lid and it will keep in the refrigerator for a week.

Canning Fig Jam

• The basic mechanics of canning fig jam are simple, but must be followed precisely for success and safety. Spoon prepared figs into a sterile jar and place a flat lid that contains a sealing substance on the underside. Leave 1/4 inch of headroom when you fill the clean jars. An open-topped, screw-on ring secures the lid to the jar before the jar is processed, which means it is submerged in boiling water. Process the filled and sealed jars for 10 to 15 minutes, depending on the size of the jar. Any air that was in the jar when you closed it escapes when the jars are removed from the boiling water and the jar cools. The lack of air creates a vacuum that pulls the lid down, creating the airtight seal which allows canned foods to stay fresh and safe without refrigeration. Place the hot jars on a folded dish towel to cool.

Flavor Variations

• Basic fig jam is scrumptious, but don't be afraid to experiment. Use honey, flavored honey such as orange blossom, or agave syrup instead of sugar for a flavor twist. Add chopped hazelnuts or pecans to your jam when you put it into the jar. Grated lemon rind or any other citrus gives a subtle bite that perfectly complements the sweetness of fig jam, as does good quality balsamic vinegar. Spices such as cinnamon and cloves also bring out the unique flavor of figs.