Fig-A-Liciously Delicious
I thought maybe I shouldn’t post yet another fig jam recipe, but dang, it’s just so good, I had to. For a person who really doesn’t care much about jam in the usual way, meaning on toast for breakfast, I sure do make a lot of it. But, most of the jams I make I prefer to serve in less ordinary ways. This is another Fig-A-Licious Jam that goes great as an appetizer on charcuterie, use it as a finishing sauce on grilled meats, top a savory tart with a little sweetness. You can do so much with this Spicy Fig Jam with Grand Marnier. It’s made with lots of warm spices, orange zest, a little black pepper, and a not-too-subtle splash of Grand Marnier.
The warm spices give a bit of taste of chutney, but the orange zest and orange liqueur give it a brighter note than most heavy chutneys.
You can make a batch and use it right up, just give some away and refrigerate for about a month. If you want to keep it longer, canning is the way to go. This also makes a great gift for the holidays. Put it in a gift basket with some of your favorite cheeses, some crackers, and maybe even a bottle of wine. Who wouldn’t love a gift like that?
Easy Jammen’
If you’re new to making your own jam, fig jam is the way to go. It doesn’t require any added pectin. Pectin is what makes jellies and jams solidify or thicken. The addition of lemon juice is about all it needs, plus the boiling and the sugar. If you cook it down as directed, you should have a nice consistency to your fig jam. Easy-Peazy. It will further solidify as it cools.
Spicy Fig Jam with Grand Marnier
This recipe makes 6 4 ounce jars.
Whenever you make jam, you want to use a non-reactive pot. That means stainless steel or even a enamel coated pot or dutch oven.
Wash and trim the stems of about 2 1/2 lbs of fresh Mission (black) figs. Chop them into small bits. I actually use my food processor. Don’t over process, you want some larger bits of the figs as well.
Zest 2 large oranges, then cut the oranges in half and squeeze out 1/3 cup of the juice, set aside.
Add the figs to the pot, then top with 4 cups of granulated sugar. Turn the heat on medium-high and let the figs cook as the sugar melts. Stir frequently to ensure it’s heating evenly. Once the mixture comes to a boil, continue to stir constantly. Add 1/3 cup of freshly squeezed orange juice and mix well.
Add the spices, 2/3 teaspoon ground cloves, 2/3 teaspoon ground cinnamon, 1/2 teaspoon nutmeg, 1/2 teaspoon ground cardamom, 1/4 teaspoon ground ginger, 1/2 teaspoon ground black pepper, and 1/8 teaspoon salt. Continue to stir constantly. Don’t turn the heat down, there may be some sputtering, so be careful not to burn yourself. After about 2 minutes, add the juice of 1 whole lemon. Continue to stir and let the mixture boil for another 5 minutes, adjust the heat down some if any of the mixture is sticking to the bottom of the pot. It should just be boiling constantly as you are stirring it.
Remove from the heat and add 1/3 cup of Grand Marnier liqueur. Stir to combine.
You may add to jars and refrigerate. If you want to keep preserve this jam, continue on.
Canning Instructions for Spicy Fig Jam with Grand Marnier
Set the canner to boil, as per your canner’s instructions. Prepare the 6 4 ounce canning jars by sterilizing. In a small pot, simmer the bands and lids in water, just enough water to cover.
Spoon the hot jam into the prepared jars. leaving 1/4 inch headroom. Tamp down with the bubble reducer, then add the tops and just lightly tighten the bands. Carefully place into the canner, then process for 10 minutes. Once done, leave the jars in the canner for 5 minutes to settle.
Remove and let the jars sit, undisturbed for 24 hours. Check to be sure that the lids “popped” by looking at them to be sure there is a slight divot in the top, the means the soft center has locked and created a safe seal. If not, just refrigerate and use within 30 days. Otherwise, jars are safely stored in a cool dry place for up to 12 months.
Don’t forget to label your jars and be sure to add an expiration date. Did you know you can make fun, useful, and free labels at https://www.avery.com
Here’s a link to another favorite fig jam recipe: https://www.blossomandfinn.com/2020/10/14/ruby-port-fig-jam-with-vanilla-and-black-pepper/
Spicy Fig Jam with Grand Marnier
Ingredients
- 2 1/2 lbs Mission (black) figs
- 4 cups granulated sugar
- juice from 1 lemon
- zest of 2 large oranges plus 1/3 cup of orange juice
- 1/3 cup Grand Marnier liqueur
- 2/3 teaspoon ground cloves
- 2/3 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground ginger
- 1/2 teaspoon ground black pepper
- 1/8 teaspoon salt
- 6 4 ounce canning jars/lids and tops
Instructions
Special Note: Whenever you make jam, you want to use a non-reactive pot. That means stainless steel or even a enamel coated pot or dutch oven.
For the Jam
- Wash and trim the stems of about 2 1/2 lbs of fresh Mission (black) figs. Chop them into small bits. I actually use my food processor. Don't over process, you want some larger bits of the figs as well.
- Zest 2 large oranges, then cut the oranges in half and squeeze out 1/3 cup of the juice, set aside.
- Add the figs to the pot, then top with 4 cups of granulated sugar. Turn the heat on medium high and let the figs cook as the sugar melts. Stir frequently to ensure it's heating evenly. Once the mixture comes to a boil, continue to stir constantly. Add 1/3 cup of freshly squeezed orange juice and mix well.
- Add the spices and continue to stir constantly. Don't turn the heat down, their may be some sputtering, so be careful not to burn yourself. After about 2 minutes, add the juice of 1 whole lemon. Continue to stir and let the mixture boil for another 5 minutes, adjust the heat down some if any of the mixture is sticking to the bottom of the pot. It should just be boiling constantly as you are stirring it.
- Remove from the heat and add 1/3 cup of Grand Marnier liqueur. Stir to combine.
- You may add to jars and refrigerate. If you want to keep preserve this jam, continue on.
Canning Instructions for Spicy Fig Jam with Grand Marnier
- Set the canner to boil, as per your canner's instructions.
- Prepare the 4 12 ounce canning jars by sterilizing. In a small pot, simmer the bands and lids in water, just enough water to cover.
- Spoon the hot jam into the prepared jars. leaving 1/4 inch headroom. Tamp down with the bubble reducer, then add the tops and just lightly tighten the bands. Carefully place into the canner, then process for 10 minutes. Once done, leave the jars in the canner for 5 minutes to settle.
- Remove and let the jars sit, undisturbed for 24 hours.
- Check to be sure that the lids "popped" by looking at them to be sure there is a slight divot in the top, the means the soft center has locked and created a safe seal. If not, just refrigerate and use within 30 days. Otherwise, jars are safely stored in a cool dry place for up to 12 months.
Don't forget to label your jars and be sure to add an expiration date.
- Here's a link to another favorite fig jam recipe: https://www.blossomandfinn.com/2020/10/14/ruby-port-fig-jam-with-vanilla-and-black-pepper/
