My favorite way to eat them is fresh from the tree or market. Being a seasonal fruit, though, I like to try to preserve some for other times of the year if I can. I often make purees of them, which I freeze for using in desserts and/or smoothies. Those purees also served as a great baby food, that my son just happened to love! Another way to have figs last a little bit longer, though, is to make a fig jam with them. Fig jam tastes great paired with yogurt or cheese; it also pairs well with cookies or crackers. Best of all, it’s very simple to make.
Easy Fig Jam Recipe
- 2 pounds fresh figs cut in quarters and stems removed
- 1 cup granulated sugar
- juice of one lemon
- 1 tsp. vanilla extract
- 1/4 cup water
In a medium saucepan, toss the figs, sugar, lemon and vanilla to coat. Cook over medium heat stirring frequently until the sugar is dissolved and the figs are juicy. Turn the heat to low, add the water and simmer for 20 minutes, stirring occasionally until the fruity is soft and the juices are beginning to thicken. Turn off the heat and spoon the jam into two pint size jars. Close the jars and allow to cool to room temperature. Store the jam in the refrigerator for up to 2 months.