Joyful Fig Jam: 5 Simple Steps

Question 1

Can I use dried figs instead of fresh ones?

Accepted Answer

Oh, that's a great question! While fresh figs give you that lovely natural pectin and moisture, you *can* use dried figs in a pinch. You'll need to rehydrate them first by soaking them in water or juice for a few hours, and you might need to adjust the sugar and liquid a bit. The texture will be a little different, but still delicious!

Question 2

My fig jam didn't thicken enough, what did I do wrong?

Accepted Answer

Don't you worry! This happens sometimes, especially if your figs weren't super ripe. The best fix is to simmer it a bit longer. Scoop the jam back into the pot, add a tiny splash more lemon juice, and let it bubble away gently, stirring more often, until it passes the chilled plate test. Patience is key with no-pectin jams!

Question 3

Can I add vanilla instead of rosemary for a different flavor?

Accepted Answer

Absolutely! That’s the beauty of simple recipes like this small batch fig preserves – they’re so adaptable. A scraped vanilla bean or even a teaspoon of vanilla extract added towards the end of cooking would be heavenly with figs. Or try a pinch of cinnamon or a touch of orange zest!

Question 4

How long will this fig jam last once canned?

Accepted Answer

Properly canned fig jam is quite stable! If sealed correctly and stored in a cool, dark place, it should be good for at least a year. Once you open a jar, it’s best to keep it in the refrigerator and use it within about 3-4 weeks. That’s why making small batches is so great – you can enjoy it before it goes too long!

Small Batch Fig Jam with Rosemary

Ingredients

Instructions

Notes

Nutrition