Easy, small-batch homemade fig jam in about 15 minutes.
Late summer is a busy season at my parent’s house.
with a look of hopeful anticipation.
Elise Bauer
Microwave jam, what’s that?
She learned this technique years ago from Sunset Magazine (1979) and never looked back.
Now that I’ve finally tried her approach, I can see the appeal.
Elise Bauer
This spicy, orange-y fig jam is a cinch to make.
We used mild green figs because we grow them, but you could easily use the darker Mission figs.
The jam is a wonderful dipping sauce for nutty cheeses such as Gruyere.
Elise Bauer
You will cook the fruit mixture on the high setting for approximately 15 minutes.
Continue cooking and stir every few minutes.
At about 13 minutes the mixture should start to get viscous.
If it is runny, cook it a couple minutes more.
you’re able to also check by seeing how the jam runs off of a spoon.
If it seems to firm up a bit as it drips, it’s done.
You want to boil it down to 2 cups.
Pour out the jam into jars, leaving 1/4 inch of headroom from the top of the jars.
Cool to room temperature, then refrigerate.
The jam should keep for at least several months in the refrigerator.
Elise Bauer
Elise Bauer
Elise Bauer
