Mediterranean Fig Jam
Recipe

Figs are a seasonal fruit that truly shine in late summer through early fall. The ideal time to make this jam is during the fig harvest season, which typically runs from August to October in most Mediterranean climates and many parts of the world. Fresh figs are at their peak ripeness then – juicy, sweet, and bursting with flavor. Using fresh, ripe figs ensures your jam will have that perfect natural sweetness and texture that canned or dried figs can’t match.

If you’re lucky enough to get your hands on fresh figs at your local market during this window, grab them and make this jam right away for the best results.

Your best choices are farmers’ markets, specialty produce stores, or Mediterranean grocery stores during the fig season. Choose figs that are plump, soft but not mushy, and free from bruises. Regular granulated sugar works perfectly and is available in every grocery store. Use fresh lemons, not bottled juice, for vibrant flavor. You’ll need both the juice and the zest, so pick lemons with thin, fragrant skins. You can choose plain filtered or tap water.

If you need to adjust based on what’s available or your preferences, here are some substitution ideas:

Figs – if fresh figs are unavailable, you can use frozen figs (thawed), but the texture may be softer. Avoid dried figs for this recipe, as they have concentrated sweetness and require more water.

Sugar – you can substitute with honey, maple syrup, or coconut sugar. Keep in mind that these will add distinct flavors and may alter the jam’s consistency and sweetness.

Lemon Juice – lime juice can be used, but it will change the flavor slightly. Avoid bottled lemon juice if possible.

Lemon Zest – orange zest or a pinch of grated grapefruit zest can offer a different citrus twist, though it won’t be as traditional.

Absolutely! Mediterranean fig jam is incredibly versatile and can be a star component in a variety of dishes and menus:

For breakfast, you can spread Cinnamon French Toast or croissants, paired with ricotta or cream cheese.

For a starter, serve alongside cheeses like goat cheese, brie, or aged cheddar on a charcuterie board.

As the main course, you can serve this jam with Pan-Seared Duck Breast, Honey Baked Turkey Breast.

For a dessert, drizzle over vanilla ice cream or any of my desserts.

The natural sweetness and subtle citrus brightness of fig jam pair beautifully with different drinks. If you want to serve this Mediterranean Fig Jam with duck, it can be wine like Pinot Noir or Grenache, or crisp whites such as Sauvignon Blanc or dry Riesling. Fig jam can be stirred into gin or bourbon cocktails for a fruity, rich note. For a non-alcoholic option, serve it with lemon or herbal teas (chamomile or mint), which complement its flavors well.

Once made, store your fig jam in a sterilized, airtight jar in the refrigerator. It will keep for up to 2 weeks.

If you want longer storage, freeze jam in airtight containers for up to 2 months.

Always check for any signs of spoilage before consuming leftover jam, such as mold or an off smell.

Here are my tips on how to make this jam perfect:

1. When selecting figs, look for ones that are fresh and fully ripe, giving off a sweet, fragrant aroma. If your figs feel a bit firm to the touch, allow them to ripen at room temperature for a day or two before using.
2. To prepare the figs for cooking, chop them into small pieces, which helps them break down evenly and release their natural sweetness during the simmering process. Since figs can vary in sweetness, it’s a good idea to start with less sugar and gradually add more as needed while cooking, allowing you to control the jam’s final sweetness perfectly.
3. When zesting the lemon, use a microplane grater to obtain fine zest, taking care to avoid the bitter white pith underneath the skin.
4. If you prefer a chunky texture, gently mash the figs with a potato masher, but you can also make a smoother consistency with an immersion blender.
5. Lastly, for safety and to extend shelf life, sterilize your jars and lids by boiling them for 10 minutes before filling them with the hot jam.