Homemade Fig Jam

Hey all-

After a set of pretty serious posts, I feel like we need something sweet to propel us into the second half of the week!

If you are like me, you’ve probably spent $$$ on fancy fig jam for cheese (or home-made fig newtons!), or for stuffing pork loin (delicious)-  but no need!  In fact, you need very little to make an intensely flavorful jam- sweet, slightly acidic, with a touch of a peppery bite.  DSCN3806

No- you do not need the pizza dough :)  (BUT, more on that tomorrow!).  I also used some sichuan peppercorns- they are super aromatic and have a bit of heat to them.  Also, they are softer than regular peppercorns, so you don’t need to fish them out of the jam.  If you use regular whole peppercorns (acceptable!)- put them in a little cheesecloth and tie it shut with some string (making a tea-bag like sac)- so you can remove them.  Whole peppercorns are a beast when you bite into them.DSCN3808Simply cut up into 1/2 inch pieces about 8 ounces of dried figs-  I used Turkish figs.  You can also use fresh figs!  You will need less water if you use fresh.  It just isn’t the season for them around here yet :(DSCN3807 DSCN3809

Add the figs to a pot with 1/2 a cup of balsamic vinegar and about 1/2 a cup of water.  Add a teaspoon of peppercorns (if using regular- use 3-4 whole, in your make-shift tea bag).  Cook over medium low heat for 15-20 minutes, until the figs are re-hydrated and are breaking down. Turn off the heat and allow to cool about 5 minutes.

DSCN3830 I wanted a finer texture, so I pulsed the mix in my mini food processor a few times.  You are more than welcome to leave it chunky!  (fig RELISH!).DSCN3836The finished product!  It is thick, yet spreadable.  It tastes like fig newton filling with a hint (really, just a tiny hint) of floral aromatic from the Sichuan peppercorns.

Homemade Fig Jam
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
To substitute the Sichuan peppercorns for regular whole peppercorns; place the peppercorns into a bit of cheesecloth and tie with a string to create a little bag for the peppercorns to steep into the jam; remove prior to processing.
  • 8 ounces Dried Figs (Turkish).
  • ½ Cup Balsamic Vinegar
  • ½ Cup water
  • 1 Teaspoon Sichuan Peppercorns
  • Honey, to taste
  1. Cut the figs into ½ inch pieces. Place in a saucepan with vinegar, water and peppercorns and cook over medium heat for 15-20 minutes until soft and re-hydrated. Cook a bit further until boiling and liquid appears syrupy. Turn off the heat and allow to cool.
  2. Process a few times in a food processor until your desired texture is reached. I left a few chunks in. Add a teaspoon or more of honey, to taste. (I did not end up adding any honey- my figs were really sweet!)

It begged for some goat cheese.  Luckily, we had some Humboldt Fog just hangin’ around!DSCN3838




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9 Responses to Homemade Fig Jam

  1. Kristen says:

    Nice cheese. ;)

  2. That looks amazing! I wish I had the skill to make something like that…

  3. Anda says:

    wish I could have a bite of that right now!

  4. Everything you make looks amazing. I would put the fig jam, bacon, spinach, and goats cheese on a pizza :)

  5. YUM, i love the addition of the peppercorns! it must be absolutely incredible on the pizza!
    And i want those cheese and crackers. NOW!

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