Sea Salt Rum Fig Jam

This is one of the best fig jam that serves as an excellent spread on toast or eat it naked.

3.75 from 4 votes

Course: Breakfast, brunch, Condiment, Dessert

Cuisine: American, Easy

Keyword: Best Fig Jam, Brown Turkey Figs, Fig Jam, Figs, Gluten Free, How to make Fig Jam, Lemon Juice, Mission Figs, Rum, Sea Salt, What type of figs are best for making jam

Prep Time: 5

Cook Time: 30

Resting Time: 20

Total Time: 55

Servings: Servings

Calories: 104kcal

Author: Yasmin Jackson

Equipment

2 quart heavy bottom pot

Ingredients

1 1/2 pounds figs (I used Mission figs)
3/4 cups granulated sugar (plus an optional 2 to 4 Tbsps for a sweeter jam)
1/2 cup lemon juice freshly squeezed
3/4 - 1 cup water
4 tablespoons dark rum (can sub brandy or port but use less of these 2 to 3 tbsps)
1/8 teaspoon sea salt can use up to 1/4 tsp

Get Recipe Ingredients

Instructions

Rinse and cut figs. Cut off the stem and then cut into quarters.
Note: For a smoother jam with less lumps, dice or chop the figs smaller.
Add the figs to a 2-quart heavy bottom pot. Add the sugar.
Use a spoon or spatula to mix until the figs and sugar are well combined. Set aside for 15 to 20 minutes until the sugar becomes melty and glue-like.
15 to 20 minutes later, when the sugar looks melty and the figs are slightly soft, give it a quick stir/mix.
Pour in the lemon juice and water. Stir/mix. Cook over medium to medium-high heat until the mixture comes to a boil. Reduce the heat to medium-low. Cook 20 to 30 minutes until the fig mixture starts to look gel-like and the liquids are mostly absorbed. Stir a couple of times during cooking.
Note: When the cook time reaches 20 minutes if there is too much liquid and the figs are mashable soft turn up heat to medium but be careful not to burn the jam.
20 to 30 minutes later, the jam is almost done. Depending on how lumpy you want the jam, use the back of a spoon to mash the softened figs, or use a potato masher.
Add the rum and sea salt. Stir and continue cooking for another 10 minutes, until liquid is absorbed and the jam looks like gel. Turn off the stove.
Note: As the jam cools it will continue to become a thicker gel.
When the jam is cool enough, transfer to glass storage containers and store in the fridge. Use as desired. Enjoy.

Notes

Tutorial Video is available: Sea Salt Rum Fig Jam

Nutritional Information will vary depending on actual serving size.

Nutrition