Caramelized Lemon Fig Freezer Jam

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This fig jam is so quick and easy. It is made with just a few ingredients, and in less than an hour you have a delicious fig freezer jam that that is perfect on a charcuterie board paired with brie or blue cheese. It is also amazing served in place of applesauce with pork, like on this Thyme Crusted Pork Chop with Pumpkin Spiced Applesauce, or slathered on a turkey sandwich. Simple. Delicious.

One of my favorite flavor profiles is the combination of salty and sweet. Whether it is salted caramels, pineapple on pizza (Yes, I am in THAT camp!) or cheese and jam, if it is salty and sweet, then I am in! This is why my favorite condiment, or addition to SO many recipes is this Caramelized Lemon Fig Freezer Jam.

When I want to add a little something sweet to a little something savory, fig jam is usually the answer. The sweet and sticky texture goes so well with everything from pork loin, to charcuterie board cheeses and meats, to pizza! This recipe is sweet and a little tangy and just incredibly easy to make. I promise that once you make it, you will never again want to buy it from a store!

What do you do with Fig Freezer Jam?

I will never forget the first time I had fresh fig jam. A wine bar had just opened close to where I was living at the time. Of course my girlfriends and I had no choice but to support this new local business, right? We went in and drank some beautiful wines and ordered some delicious food. One of the items we ordered was a charcuterie board of meats and cheeses and a mysterious sticky brown mound of what we soon discovered was fig jam.

Charcuterie boards weren't en vogue at this time, so this was quite a foreign (and delightfully fancy!) discovery. We hesitantly spread the sticky brown jam onto a sliced baguette and topped it with a creamy brie. We were hooked! To this day, a charcuterie board with this combo is one of my favorite go-tos when I am hosting, or asked to bring an appetizer to a party. It is always 100% devoured by dinnertime!

The best thing about fresh fig jam is that is isn't just for cheese boards! It is so delicious in so many different dishes. In the fall I use it as a glaze on a pork loin. When I am meal prepping lunches, I spread it on a ham and Swiss sandwiches. On a weeknight I put a few dollops on a pizza crust with some bacon or salty pancetta and fresh mozzarella and >voila!< the best pizza EVER!

The point is, I always have a batch on hand. In a sealed glass container or jar, it will keep in the fridge for a couple of weeks. You can also freeze it and it will last for months!

The Secret Ingredient in this Fig Jam

Lemon zest in Fig Jam recipes isn't unique, but the one special thing about this recipe is that I use very roughly chopped lemon zest. Most recipes simply call for tiny specks of zest. I know you're probably saying, "Big whoop!". Trust me though, simmering the chunks of zest in the pot with the sugar and figs, almost candies them, and adds another layer of flavor.

The combination of the caramelized zest with the acidity of the lemon juice and balsamic make this fig jam so good. Make sure you use a really sharp peeler when you are zesting your lemon so that you can peel long strips of zest without getting the white pithy part. That part tends to be a little bitter and we only want the flavorful oils from the colorful zest. Trust me, your taste buds will be so happy!

Ingredients

• Fresh Figs
• Lemon
• Sugar
• Salt
• Balsamic Vinegar
• Fresh Rosemary

How to make Fig Jam...

This recipe is especially easy because it doesn't require the process boiling the jars of jam, and it doesn't require the use of pectin. Simply add the quartered figs, lemon juice, water, sugar and salt to the saucepan. Stir it all together. Turn the heat to medium put a lid on the pot and bring it to a boil. Make sure you stir the pot regularly while it is heating up. You don't want the bottom to scorch, and it won't as long as you stir it often.

Once it starts to simmer, turn the heat to medium low and let it simmer with the lid on for about 30 minutes. The juiciness of your figs will determine the simmer time. If they are nice and juicy, it may take 45 minutes to simmer down.

Once the figs have softened, but before it gets really sticky and jammy, mash the figs. You can use a fork, potato masher or immersion blender and mash the figs. The consistency of the fig jam is personal preference, so mash until you are happy with the consistency!

Then add in the balsamic vinegar and give it a good stir. Put the lid back on and let it simmer on medium low for about 10 more minutes or until it gets jammy and thick. Then, pull it from the heat, and let it cool with the lid on. This will keep in the remaining moisture and keep it from getting too thick as it cools.

Also, if you want a little herbal essence added, this is the time to add your sprig of thyme or rosemary. Let it sit on top of the jam while it cools in the pot. Remove the sprig before you transfer your yummy Fig Freezer Jam to storage containers.

Enjoy!

Frequently Asked Questions

More recipes

• Breakfast Bacon Jam- Another delicious and unique jam recipe.
• Cottage Cheese Bread- Top this high protein bread with fig jam and swiss cheese for a sweet and salty high protein snack!
• Candied Pineapple and Jalapeño Sliders- Sweet and spicy and a little messy, but so worth it!
• Thyme Crusted Pork Chop with Pumpkin Spiced Applesauce- Use this fig jam instead of applesauce for a unique spin on a classic.
• Salted Spiced Rum Ginger Cookies- A delicious spicy sweet treat.
• Thyme and Grapefruit Cocktail- Refreshing and delicious!

I really hope you try this recipe, and if you do, I would love to hear what you thought in the comments below. Thank you so and thank you for visiting Mollie in Montana~*! ♥️

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