Fig Gingerbread Jam

Fig gingerbread jam tastes like a gingerbread cookie spread on toast. Fresh figs cook down into a thick, dark jam full of tiny seeds, and cinnamon, ginger, cloves, allspice and nutmeg go in right at the end. It needs no boxed pectin. The recipe takes about an hour and makes about 4 half pints.

Save this recipe for later:

More Christmas jams

• Spiced Christmas Jam with Strawberries, Cranberries and Orange
• Gingerbread Christmas Jam
• Spiced Christmas Jam with Orange
• Spiced Christmas Strawberry Cranberry Jam
• All our jams and jellies

Ingredients

• 2 lb ripe fresh figs, stemmed and finely chopped (about 5 cups)
• 1/2 cup fresh orange juice
• 1/3 cup bottled lemon juice
• 2 1/2 cups granulated sugar
• 1 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/4 tsp ground cloves
• 1/4 tsp ground allspice
• Pinch of ground nutmeg

Do not touch the lemon juice

Figs are low in acid, and the orange juice does not count toward the acid the jam needs. The 1/3 cup of bottled lemon juice is what makes this recipe safe to can. Bottled juice is used because its acidity is consistent from bottle to bottle. If you plan to can the jars, keep the amount exactly as written.

Why the spices go in last

The spices are stirred in after the pot comes off the heat. Ground spices that boil for half an hour lose their brightness and can turn the jam muddy and bitter. Added at the end, they taste fresh and you can smell the cloves and ginger the moment you open a jar.

Building a holiday cheese board? Set a jar of our caramelized onion cranberry jam next to this one for a savory option.

How to make fig gingerbread jam

• Put 2 small plates in the freezer. Stir the figs, orange juice, lemon juice and sugar together in a heavy pot and let stand 15 minutes, until juicy.
• Bring to a boil over medium high heat and cook at a steady boil 25 to 30 minutes, stirring often and mashing, until it reaches 220°F or wrinkles on a frozen plate. Blend part of it if you like it smoother.
• Take the pot off the heat, stir in the spices and skim.
• Ladle into hot clean half pint jars with 1/4 inch headspace, wipe the rims and add lids and bands.
• Process in a boiling water canner for 10 minutes (add 5 minutes at 1,001 to 6,000 feet, 10 minutes above that). Sealed jars keep 1 year; refrigerate opened jars up to 3 weeks.

The Foodie Yummy Cookbook

12 reader-favorite recipes in one printable PDF. Enter your email and download it instantly.

Smooth or chunky

As the figs boil, mash them against the side of the pot with your spoon. That gives a rustic jam with soft pieces. If you prefer something closer to a spread, blend part of the pot before the spices go in. Either way, the jam is ready at 220°F, or when a spoonful wrinkles on a frozen plate after a few seconds.

How to serve it

Fig jam belongs with cheese. Spread it on toast with goat cheese, set it next to sharp cheddar or blue cheese, or tuck it into a grilled cheese. It also works on warm biscuits on Christmas morning. Sealed jars keep 1 year. Opened jars go in the fridge, and you have 3 weeks to finish them.

For more savory cheese board jars, try our balsamic caramelized onion jam or the Christmas jam baked brie . The spiced Christmas jam uses a similar spice mix with berries, and if gingerbread is the flavor you are after, our gingerbread pancake stack pairs well with a spoonful of this jam.

Fig gingerbread jam questions

Can I use dried figs?

This recipe is written for 2 lb of ripe fresh figs, about 5 cups once chopped. Dried figs would need a different recipe.

Can I use fresh lemon juice?

Use bottled lemon juice if you are canning, as the recipe calls for. Its acidity is consistent, which matters with low acid figs.

How long does the processing take at high altitude?

Process 10 minutes up to 1,000 feet, 15 minutes between 1,001 and 6,000 feet, and 20 minutes above 6,000 feet.

Can I add more spice?

You can, but start with the amounts listed. They are measured to taste like gingerbread without covering the figs.

Made it or loved it? Share this recipe

Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us