One great thing about having a lot of figs is all the delicious jam that can be made. This season, I made a few different varieties. In previous years I had made some Strawberry Fig Jam that was delicious so I figured other flavors would be delicious as well. Today’s recipe is a Raspberry Fig Jam.
Raspberry Fig Jam
- 3 Cups Chopped Figs
- 1.5 Cups Raspberries
- 2 Cups Sugar
- 2 Tablespoons Vanilla Extract
- 1 teaspoon lemon juice
- 3 Tablespoons Pectin
- 1 Cup Water
- Combine fruit, lemon juice, and water in a large sauce pan over medium-high heat
- Gradually stir in the pectin
- Use a potato masher to mash the fruit as it softens
- Stir in the sugar and vanilla extract
- Bring to a boil & boil for 1 minute
- Add jam to jars, leaving ¼ inch headspace
- Process in a hot bath canner for 10 minutes
Figs have such a mellow flavor that they can easily blend well with a multitude of other fruits. Raspberries are one of my favorite summer fruits so it was a match made in heaven. Since figs and raspberries generally aren’t in season at the same time, I used some berries that I had in the freezer; if you happen to have fresh raspberries, you can probably get a way with less pectin.
I am already envisioning enjoying this jam with some rolls later this year when I need a reminder that summer will return and it will one day quit raining. I really like that the jam has some sweetness, without being overly sweet.
I think that I might need to start making more almond butter & jam sandwiches for breakfast/lunch to enjoy this delicious jam and enjoy the fruits of summer. What sort of flavors would you combine with figs in your jam?