Can I use dried figs instead of fresh for this Spiced Fig Jam Recipe for Canning?

Yes, you can use dried figs in place of fresh figs. To substitute, soak the dried figs in warm water for 10-15 minutes to rehydrate them before using them in the recipe. Once softened, proceed with the recipe as usual.

How long can I store Spiced Fig Jam?

When properly sealed and canned, Spiced Fig Jam can be stored in a cool, dark place for up to one year. Once opened, refrigerate and consume within 3-4 weeks.

Can I make Spiced Fig Jam without canning it?

Yes, you can make the jam and store it in the refrigerator without canning. Just ensure the jars are tightly sealed, and refrigerate the jam. It will keep for about 2-3 weeks. However, canning allows you to preserve the jam for a longer shelf life.

Spiced Fig Jam Recipe for Canning - Easy & Flavorful

Description

Spiced Fig Jam Recipe for Canning combines fresh figs with warming spices like cardamom, cinnamon, ginger, and nutmeg, offering a rich, sweet, and spicy spread perfect for fall. This recipe includes water bath canning instructions to preserve the jam for later enjoyment.

Ingredients

Scale

32 ounces fresh ripe figs, washed and quartered
32 ounces white cane sugar
½ tablespoon cardamom seeds
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
1 Granny Smith apple, cored, peeled, and diced
1 tablespoon jarred lemon juice
10 ounces water

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Instructions

Wash and dry the figs, then quarter them.
In a large non-metallic bowl, combine the quartered figs with sugar and spices. Stir to coat the figs, cover the bowl, and let it sit for 6-8 hours or overnight.
Sterilize the jars by submerging them in boiling water for 10 minutes. Remove the jars and lids and let them dry.
In a heavy-bottomed pot, combine the macerated figs with the diced apple, lemon juice, and water. Bring the mixture to a boil, stirring regularly to prevent it from sticking.
Use a candy thermometer to check the temperature, cooking until the jam reaches 220°F (set point temperature for jam).
Use a potato masher to mash the fruit slightly. Leave it a little chunky for texture.
Fill the sterilized jars with the jam, leaving some headspace at the top. Wipe the rims clean and secure the lids tightly.
Submerge the filled jars into a canning pot of boiling water, ensuring the jars are fully covered. Boil for 5-10 minutes to seal the jars.
Remove the jars and let them cool. The jars are sealed when the lids don’t buckle when lightly pressed.

Notes

To check if your jam is ready, use the freezer test or spoon test. Place a small amount of jam on a chilled plate and freeze for a minute. If it sets, it’s ready.
Ensure the jars are thoroughly sterilized to prevent spoilage during the canning process.
If using dried figs, rehydrate them by soaking in warm water before following the recipe steps.

Nutrition

Serving Size: 1 6-ounce jar
Calories: 134.3 kcal
Sugar: 29.6g
Sodium: 1.8mg
Fat: 0.5g
Saturated Fat: 0.1g
Unsaturated Fat: 0.3g
Trans Fat: 0.0g
Carbohydrates: 34.8g
Fiber: 5.3g
Protein: 1.4g
Cholesterol: 0mg