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Sweet & Spicy Fig Jam with Honey and Orange Zest

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This sweet and spicy fig jam with honey and orange zest is proof that you don’t need a ton of fancy equipment or a culinary degree to create something that tastes like it came from a boutique shop. The natural sweetness of ripe figs meets the floral warmth of honey, bright citrus from orange zest, and a slow-building kick from dried chilies.

Ingredients

Scale
  • 2 pounds fresh figs (black mission or brown turkey figs work best), stems removed and roughly chopped
  • 1 cup granulated sugar
  • 1/2 cup honey (mild, floral honey like orange blossom or wildflower)
  • Zest of 2 oranges (about 2 tablespoons)
  • Juice of 1 orange (about 3 tablespoons)
  • 1–2 dried red chilies (like arbol or pequín), crushed or finely chopped
  • 1 tablespoon fresh lemon juice
  • Pinch of salt

Instructions

  1. Wash figs gently under cool water and pat dry. Remove stems and any hard spots. Chop figs into rough quarters or smaller pieces. Place chopped figs in a large pot along with sugar, honey, and orange juice. Stir together and let sit for 15-20 minutes to macerate.
  2. Place pot over medium heat and stir gently until sugar is completely dissolved (about 5 minutes). Once mixture starts bubbling, add orange zest, crushed dried chilies, lemon juice, and salt. Stir well. Reduce heat to medium-low and let simmer.
  3. Let jam simmer for 35-45 minutes, stirring occasionally at first and more frequently as it thickens. The color will deepen to a rich, dark ruby. The mixture will become glossy and bubbles will get larger and slower.
  4. Perform the plate test: Place a small plate in the freezer for at least 10 minutes. Drop a small spoonful of jam onto the cold plate and let sit for 30 seconds. Push with finger. If it wrinkles and holds its shape without running back together, jam is set. If still runny, simmer for another 5-10 minutes and test again.
  5. Optional canning: While jam cooks, prepare water bath canner and sterilize jars. Once jam passes plate test, remove from heat. Ladle hot jam into hot jars, leaving 1/4 inch headspace. Wipe rims clean, place lids and bands, and process in boiling water bath for 10 minutes.
  6. Let jars sit undisturbed for 12-24 hours. Check seals by pressing center of lid. If it doesn’t flex, jars are sealed. Store sealed jars in cool, dark place for up to a year. Unsealed jars go to fridge and should be used within three weeks.

Notes

Don’t skip the maceration step. Letting the figs sit with sugar and honey before cooking draws out their natural juices and helps the sugar dissolve evenly. Skim foam that forms on top during simmering for clearer jam. Start the plate test around 30 minutes of simmering. Let jam cool before adjusting seasoning as hot jam tastes different than room temperature jam. For canning, ensure candy thermometer is calibrated (should read 212°F at sea level in boiling water). For every 1,000 feet above sea level, subtract 2°F from the set point.

Nutrition

Keywords: fig jam, sweet and spicy, honey, orange zest, homemade jam, small batch, no pectin, canning recipe, holiday gift

Find it online: https://spoonmira.com/sweet-and-spicy-fig-jam-with-honey-and-orange-zest/