Lovely for entertaining and the perfect addition to any gift basket, this decadent Spiced Fig & Plum Jam will be your new favorite spread!
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Is it just me, or do few things scream “fancy cheese platter” like the addition of a fantastic fig jam? Even now, with cupboards full of homemade artisanal preserves of various types, it’s still one of my favorites when it comes to hosting.
Spiced Fig & Plum Jam
I’ve made my own simple fig jam in the past, but unless you can get a great deal on figs or have a tree nearby (lucky you!), the amount needed to make even a couple jars can get a bit pricey. Still wanting to take advantage of this rare and delicious seasonal fruit, I decided the best thing to do would be to mix the figs with something that has a lower price point and complimentary flavors. With their similar color and mellow sweetness, I knew European purple plums would be a perfect match. Even better, most varieties of plum are high in natural pectin, making it easier to reach the right set or gel point when making a jam than with fruits that have lower pectin (like figs).
And, with the holidays in mind, I added some cinnamon, nutmeg, and pinch of cloves at the last minute, bringing a delicious new dimension to the entire concoction.
In the end, this Small Batch Spiced Fig & Plum Jam is utterly delicious, if I might say so myself. The flavor of the decadently sweet figs comes to the forefront, and is balanced nicely with the sweet-tart flavors of the plum and the warmth of the spices. It’s also a truly beautiful color!
Tiny jars of Spiced Fig & Plum Jam will make delightful gifts to guests and hosts throughout the fall and winter holidays, long after figs and plums go out of season. It’ll pair beautifully with baked brie, as the filling in thumbprint cookies or jammy handpies, or just on buttery toast for breakfast and brunch. I know I’ll be stocking up so I can be sure to keep a few jars to myself!
Looking for some more uses for fresh figs this season? Here are a few options I’m dying to try:
- A rum cocktail beautifully named About Figgin’ Thyme.
- Savory fresh figs on pizza with balsamic drizzle or wrapped in prosciutto and gorgonzola.
- Sweet desserts like this Maple Fig Tarte Tatin or these Popsicles with Tahini, Honey-Roasted Fig, and Banana.
Small Batch Spiced Fig & Plum Jam
- 1 lb Black Mission figs, chopped small and woody stems removed
- 1 lb purple plums, chopped small and pits removed
- 3 Tbsp lemon juice
- 2 cups granulated sugar (about 1 lb)
- ¾ tsp ground cinnamon
- ¼ tsp ground cloves
- Pinch of ground nutmeg
- First, prepare your jars and lids as per proper canning procedure.
- Combine all ingredients in a non-reactive dutch oven or preserving pot over medium high heat. Bring to boil, reduce heat slightly, and allow to simmer until your jam reaches the proper set, about 20 -30 minutes. Stir often to keep your jam from burning to the bottom of the pot.
- Remove from heat and pour the finished jam into prepared jars leaving a 1/2 inch headspace. Remove any air bubbles with a chopstick or bubbler. Wipe the rims clean, apply the lids, and tighten the rings to finger-tip tightness. Process for 15 minutes in a water bath canner to seal.
- Once processed, set the jars on a folded kitchen towel and let them rest undisturbed for 24 hours. Properly sealed jars will keep for up to one year in a cool dark place; any that have not sealed should be put in the fridge and eaten first.
New to preserving? Here are some great resources to get you started:
- A couple of my favorite books:
- Food in Jars: Preserving in Small Batches Year-Round & Preserving by the Pint: Quick Seasonal Canning for Small Spaces, both by Marisa McClellan
- Saving the Season by Kevin West
- Ball Complete Book of Home Preserving by Judi Kingry
- A simple Home Preserving Kit
- A Large Non-Reactive Pot, like an enameled Dutch Oven (Le Creuset and Lodge both offer options) or a stainless steel jam pot.
- A pot for processing the jars in a water bath – you can use a true water bath canner and rack, or if you’re like me, your largest stainless steel stock pot with a handy blossom trivet in the bottom.