Serrano Spiced Fig Jam is made with fresh figs and Serrano peppers. 30 minutes from start to finish! Use fig jam as a spread for toast or over warm brie.
Serrano Spiced Fig Jam
This was my first-ever fig jam experiment back in 2015.
I made up the recipe based on some diligent research.
I left out the commonly used ‘pectin’ and still had excellent results with consistency and color.
I also used less than half the sugar most recipes require…and it was the perfect amount sweetness.
Maybe that’s because the subtle spice comes in right behind it. It’s better than good.
The cooking process couldn’t be easier. It requires a pot, a stirring utensil, an immersion blender, some heat, and 30 minutes.
How to make fig jam
Step 1. Add all ingredients to a saucepot.
Step 2. Bring to a boil, then simmer until it thickens.
Step 3. Use a stick blender to blend the fruit to desired consistency.
* See full recipe below
So, whether you have a canning agenda, or just want to whip up a quick, homemade jam…this is a very low maintenance recipe and perfect for beginners.
In fact, if I knew it was this easy (and good), I’d have done it years ago.
It’s freakin de-licious on my ‘Hallelujah!’ Grilled Cheese with Humbolt Fog chevre (this post is not sponsored).
Spiced Fig Jam Ingredients
- fresh figs
- Serrano peppers
- fresh ginger
- cinnamon stick
- chef knife and cutting board
- citrus zester
- 3 qt saucepot
- stirring utensil
- stick blender
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Serrano Spiced Fig Jam
- 1 lb Fresh Figs rinsed and quartered
- 1/4 cup Sugar or Honey
- 2 Serrano Peppers seeded and minced
- 2 tsp Fresh Ginger finely grated
- 1 Cinnamon Stick 3 inches
- 1 tsp Lemon Zest
- 2 Tbsp Lemon Juice
- 1/2 tsp Kosher Salt
- Place FIGS, SUGAR, PEPPERS, GINGER, CINNAMON STICK, LEMON ZEST, LEMON JUICE, and KOSHER SALT in a 3-quart saucepot over medium-high heat.
- Bring mixture to a boil until the sugar dissolves
- Reduce heat to medium-low; continue to heat uncovered for about 15 minutes, stirring occasionally
- At this point, I remove the CINNAMON STICK and use an immersion blender - only on ‘pulse’ mode to knock out some of the bigger chunks.
- Allow to cook about another five minutes or until the sauce has thickened to your desired consistency; Remove from heat and allow to cool.
- Refrigerate in an airtight container up to 3 weeks.