Spicy Fig Jam Recipe
Make spicy fig jam with fresh figs, jalapeño or serrano peppers, and ginger. It's easy, sweet, savory, no canning required, and freezer-ready! Perfect for pizza, sandwiches, toast, and flatbread.
Servings: 2 cups
Calories: 270kcal
Equipment
- chef's knife or paring knife
- sterilized jars
Ingredients
- 1 pound Fresh Figs (about 12 figs) stemmed and quartered
- ¼ cup White Sugar or preferred sugar
- 1 Jalapeño or Serrano pepper *see recipe footnote
- ¼ cup Water
- 2 tablespoons Fresh Lemon Juice or lime juice
- 2 teaspoons Fresh Ginger finely grated (or ¼ teaspoon ground ginger)
- ¼ teaspoon Sea Salt When increasing the recipe batch, use the same amount and adjust to taste.
Instructions
- Place FIGS, SUGAR, CHILI PEPPER, WATER, LEMON JUICE, GINGER, and SALT in a saucepan.
- Bring to a boil over medium-high heat, stirring as needed.
- Mash FIGS with a potato masher until combined with other ingredients.
- Reduce heat to medium-low and simmer uncovered 10–15 minutes, stirring as needed, until thickened to a jam consistency. Add a splash of WATER if it gets too thick.
- Remove from heat and cool completely.
- Store in an airtight container in the refrigerator up to 1 month or freeze up to 3 months.
Notes
Choose ripe figs: Soft and fragrant figs have the best flavor during peak season, while underripe figs taste less sweet.
Keep the skins on: Leave skins on for flavor and ease. Peeling is unnecessary.
Chili pepper variety: Serrano, jalapeño, or Calabrian peppers all work in this jam.
Spice level: Always taste your pepper before adding. Heat levels vary, so start with a small amount and adjust to your preference.
Adjust consistency: Cook longer to reduce liquid for a thicker jam, or add splashes of water to thin as needed.
Nutrition
Serving: 1tablespoon | Calories: 270kcal | Carbohydrates: 70g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 295mg | Potassium: 560mg | Fiber: 7g | Sugar: 62g | Vitamin A: 351IU | Vitamin C: 12mg | Calcium: 82mg | Iron: 1mg