We’ve been lucky to have figs into December at our local grocer! For Advent 2024, we’re making the most of this opportunity by making a Fig and Ginger Jam for giving. This is a no pectin recipe using Fresh Figs and Chopped Candied Ginger. Enjoy!

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Fig and Ginger Jam

Servings: 7 half-pints

Equipment

copper or stainless jam pan or 6-quart heavy-bottomed pot.
candy thermometer
mason jars, lids, and rings
large metal canning pod with lid
large mixing spoons, ladles, funnel, knife and cutting board

Ingredients

1700 grams [3.75 lbs] fresh figs [I used mission figs]
850 grams [1.87 lbs] grams sugar
½ cup fresh squeezed lemon juice [approximately 3 lemons]
¾ cup candied ginger bits, diced

Instructions

Prep the Figs

Wash the figs, slice off and discard the stems, and slice them into quarters.
Place the figs and sugar in a large container and stir to combine.
Cover and store in the fridge for at least 2 hours or overnight.

Prepare for Canning

Clean and sterilize 7 half-pint mason jars [or the equivalent] and keep them warm.
Fill a large water bath canner with clean water and begin to bring the water to a boil.
Place 7 mason jar lids [or the equivalent] in a small saucepan, covering them with hot water, and set on low/simmer to keep warm. Please Note: Some newer Bernardin lids do not require heating. Please check with manufacturer for details.

Make the Jam

Affix a candy thermometer to a copper or stainless jam pan or 6-quart heavy-bottomed pot.
Place the chopped fig and sugar mixture in your pot.
Add the lemon juice and diced ginger bits.
Turn the heat to medium-high and bring the mixture to a boil, stirring to incorporate the ingredients as you do so.
Once boiling [which usually takes about 15 minutes], reduce the heat slightly [I like to waver between a 3 and 4 on my Low-1-to-6-High oven] and keep the jam at a simmer or low-boil for anywhere from another 10 to 30 minutes, stirring frequently, until the jam thickens considerably and a candy thermometer reads 220℉. [My last batch took about 50 minutes total, but time varies considerably due to climate, room temperature, and the wateriness of the fruit.]
If you don't have a candy thermometer, you can also do a "plate test." See notes below.

Can the Jam

Ladle the jam into your warm, sterilized half-pint jars, leaving a ¼-inch headspace.
Wipe jar rims clean, add a warm lid to each jar, and close with a ring, making sure each ring is not too tight by unscrewing a half-to-full turn after securing.
Process the jars in a boiling water bath for 10 minutes. With the lid on the canning pot, the water should return to a rolling boil before the timer starts.
Remove the jars from the canner and allow to cool completely on wire racks.
Check to make sure the lids have properly sealed.
You may wish to rinse the jars to remove any residual stickiness before decorating with labels and ribbons.

Notes

I used 12 1/4-pint jars and 1 1/2-pint jar for the photographs here, as I like to use these smaller jars for holiday gifts.

Plate Test:

Before you begin canning, put a plate in the freezer.
When you think your jam is ready to test, take the jam off the heat momentarily.
Drop a teaspoon or so of jam onto the frozen plate.
Place it back in the freezer for two minutes.
Then, push your finger through the jam on the plate. When it wrinkles up ratherthan sliding back into the gap your finger made, your jam is ready.
If it’s not ready, put the pan back over the heat, cook a few minutes more, and test again. [I usually only do 2-3 tests, but I’ve done a few extra on the plate below, for show.]