The Pioneer Woman Tasty Kitchen
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Fig Cinnamon Jam

4.66 Mitt(s) 3 Rating(s)3 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 53 votes, average: 4.66 out of 5

Prep:

Cook:

Level: Easy

System:

3

Description

A Cozy Kitchen makes fig jam, which has the perfect hint of cinnamon. A beautiful pal to a homemade buttermilk biscuit.

Ingredients

  • 3 pounds Black Figs (approx 30 Figs)
  • 2-¼ cups Sugar
  • 1-½ cup Water
  • 1 teaspoon Lemon Zest
  • ½ whole Lemon's Juice
  • 2 whole Cinnamon Sticks

Preparation

We first start by taking the stems off the figs and cutting them into quarters. If there was a beauty contest for fruit, figs would win hands down.

Fun fig fact: When you pick figs, you want them to be super soft. And for jam, the softer the better.

After they’ve been quartered, combine the water and sugar in a pot until the sugar is dissolved. Then add the lemon zest, lemon juice, cinnamon and throw the figs in. Bring the mixture to a simmer and let it cook for a hour, but definitely check back at the 30-minute mark. You don’t want it to cook down too much or else it’ll be like paste. Not pretty.

When the jam is absolutely perfect, which it will be if you follow this recipe, then fill up three pint jars (we found ours at Target). Caroline bought a jarring kit which has a cage that makes it easy to take the jars out of the boiling water, but I’ve read a few things elsewhere and people do it sans the cage all the time. You just have to make sure that the jars don’t fling around in there or bump up against each other. Getting the jars out without the cage is beyond me, but I’m sure it’s possible.

Leave them in boiling water for 5 minutes, then they’re ready to go. And voilá … jam!

8 Comments

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Stephanie on 8.13.2011

How many jars does this make ??

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ashjenmom on 7.20.2011

Can I substitute brown turkey figs for black figs?

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mikewas on 7.17.2010

All the figs on my tree started ripening all at once. This sounds like a great way to use the fruit.

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coffeebean on 4.10.2010

Like poenut, I grew up with Fig preserves. My granny put lemon peel in hers. Oh the memories! This is just beautiful and if I ever get over my fear of canning I am going to make these first.

Avatar of hisirishgem

hisirishgem on 12.10.2009

This is a BEAUTIFUL recipe. Can’t wait to try it. This will make a lovely gift for the meal ministry I’m in. I make ahead meals for those who’ve been sick, just had a baby or families who’ve lost a loved one. I just like to bless people. What a lovely gift this would make in a cute little basket. Thank You!

3 Reviews

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Katherine on 10.1.2012

I received a gift of about 10 figs, so I made a small batch. This was my first time making jam of any kind, and I way overcooked it. The taste, however, was incredible! My husband and I chose to eat it even after laughing at the terrible consistency. Can’t wait to find more figs and perfect my jam-making!

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sinjah on 9.4.2010

I got my hands on some figs and made this yesterday, and it turned out delicious! I’ll definitely be making more batches!

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sarahbicky on 7.10.2010

un-be-liev-able…..I just made this jam and could not be happier with it. After having cooked it down for roughly 40 minutes, I busted out the fo-pro and let it finish the work of breaking it down for me. tossed it back on the heat (with the cinnamon sticks of course) for another 10 minutes, to make sure it was good and hot, as well as the right consistency and it was spot on. If I can get my hands on anymore fresh figs at a reasonable price (live in MN!) I will absolutely be making another batch of this!

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