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.
21 thoughts on “Small Batch Spiced Fig & Plum Jam”
Can’t wait to try this one!
Looks amazing! I’ve never had figs but I love to can. Will have to give this one a try.
This sounds delicious! Approximately how many jars does it make?
Hi Helena – the yield is between 3-4 half pints. 🙂
I have green figs and lovely green plums. I’ll have to try this this weekend!! It won’t be that stunning colour, but that’s ok 🙂
I’m sure it will still be amazing!
Thanks so much 😀
Do you think it’s ok to double the recipe?? I have so many figs!
I think that you could, although depending on the type of pan you are using it might take a while for the jam to reduce down. If you don’t mind the possibility of a runnier jam, I say go for it.
This is an incredible jam – so delicious. Many thanks!
I have a fig tree of Brown Turkey fis.i have just harvested all the ripe ones and have 7 large figs of 178gms each. I’ve never had figs this size before. Can I make fig jam without the plums and what weights of ingredients should I use? Thank in anticipation.
Hi Pam – I’m so jealous of your tree!
For safety and consistency reasons, I suggest looking for an already tested fig-only jam recipe. Every fruit has a different acidity and pectin-level, so I’d be wary of adjusting this one on the fly.
I spotted this one The National Center for Home Food Preservation, and they are best source for safe recipes: https://nchfp.uga.edu/how/can_07/fig_jam.html
Can I use dry figs?
Sadly no, fresh figs are required for this recipe.
Thank you 🙂
This recipe has been a pleasure to make. I hope you don’t mind but as I didn’t have any lemons in the pantry I substituted with limes and also added a couple of tablespoons of balsamic vinegar to extract the fruit flavours more. I sell the jams I make for fundraising for a local not for profit organisation so I am looking forward to feedback.
I’ve managed a taste and it is exquisite to say the least.
That sounds exquisite! I’m so glad you love it.
I’m just about to make this again, third year in a row. The fruits, spices and sugar are just macerating in the fridge. First time I’m using actual mission figs. This recipe is consistently a favourite on my cheese boards. Amazing
I had dried figs that I needed to use up, so soaked in very hot water and the recipe turned out great. I love this jam! The spices are perfect and the consistency is perfect as well. I will add this to my “must make again” jam recipes. It jelled well without pectin.