Chunky Fig Jam with Whiskey and Vanilla
This Chunky Fig Jam has hints of whiskey and a punch of vanilla. Spread it on toast, dollop it on yogurt, serve it on a cheese platter, or eat it by the spoonful. You're going to LOVE it!
Guys. This is next level jam. Tasty sweet figs all wrapped up in hints of whiskey and bathed in vanilla. It's what dreams are made of. Magic.
Remember when I told you that I was given a giant pail full of ripe green figs? I was almost literally swimming in figs for a week straight Seriously, I have the best friends.
This chunky fig jam was my feeble attempt at keeping the figs around all winter. Ha! The one lonely jar that's staring at me from the pantry won't even make it through autumn.
Actually, I guarantee it won't last long. It's destined for a Thanksgiving cheese plate. In Canada, that's tomorrow. Yes you Chunky Fig Jam, you will be gone tomorrow.
What you need to know about making this chunky fig jam:
- It's easy! Seriously. I know that if you haven't canned something before, it feels pretty intimidating. Like you have to be a grandmother with years of experience feeding hungry mouths. Don't worry, you got this!
- If you want to eat the jam now or keep it for only a week or two, you can put it in clean jars and store it in your fridge. But don't do this just because you're intimidated by canning. Just don't. The only extra step required to can these is to heat the jars in your oven until they are sterilized. So easy.
- The long boil will burn off any of the alcohol that is in the whiskey. All you'll be left with is a hint of smoky, delicious whiskey flavor. Yum!
- I love the chunks of figs (err, it is CHUNKY fig jam, after all) but if you would like a smooth jam you could always blend it.
- Think beyond toast! I think this jam is best on a cheese plate or dolloped on top of yogurt.
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Chunky Fig Jam with Whiskey and Vanilla
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- ¼ cup whiskey, or sub bourbon
- 1 cup sugar
- 2 teaspoons quality vanilla extract
- Juice from ½ lemon
- 1 ½ lbs. fresh green figs, chopped
- Wash your canning jars (the sizes don't matter, but you will need enough to hold 2 ½ cups of jam) and place them on a baking sheet. Put the jars in the oven and turn your oven on to 250 degrees. Bring a small pot of water to a boil and place the lids in the pot. Remove the pot from the heat but keep the lids in the pot.
- Bring the whiskey, sugar, vanilla, and lemon juice to a boil over high heat. Add the figs and reduce the heat to medium-low. Let the figs simmer for 20 minutes, stirring a few times. Mash the figs gently with a potato masher, making sure to leave many delicious chunks.¼ cup whiskey, 1 cup sugar, 2 teaspoons quality vanilla extract, Juice from ½ lemon, 1 ½ lbs. fresh green figs
- Remove the jars from the oven and carefully pour in the jam, making sure to leave a ½ inch of room at the top. Drain the water from the pot the lids are in and place the lids on the filled jars. Gently screw on the rings. Set your jam on the counter to cool and seal.
- After 24 hours, check the seal by unscrewing the rings and (very!) gently pulling on the lid. If it is stuck, your jam has been canned and it is safe to store in your pantry. If you are at home when your jam is setting, you'll hear a little pop each time one of your jars seals. If a jar doesn't seal you can either try canning it again (wash and sterilize the jars and bring the jam to a boil) or pop it in your fridge and eat it within 2 weeks.
Thank you for this recipe! It’s by far my favorite. I don’t drink, so buying the whiskey felt a little scandalous – but good heavens it adds a rich flavor to this fig jam! I did make one small change – instead of a straight vanilla, I used vanilla bean paste (Trader Joe’s) and it worked well.
I’m SO excited to give this a try! 🤩 Do I need to adjust the amount of sugar if I use black/brown figs instead of green? 🤔
I haven’t tried it so I can’t say for sure. You can always add a little sugar then taste test and add more as needed. 🙂
Can I use black figs instead of green figs please? Thanks
They should work just fine. The jam will be sweeter though as black figs are higher in sugar.
My neighbour had more figs than she could use, so passed on a basket full to me. After eating them fresh in every which way, I still had exactly 1 1/2 lbs left over! Perfect !
Loved this recipe, quick, simple and delicious! I added 1/2 tsp. of salt and 1/4 tsp. of chill flakes.
Thank you for a great recipe Kristen.
Hi Kristen! My neighbour has loads of fig trees but is diabetic, so every year gifts me loads of fruit. I have made lots of different jams with it, but this one is by far the winner. I put a small sample out for tasting after dinner last night and even those who were reluctant to try it, once they did, couldn’t stop stuffing spoonfuls into their mouths!!!
Love it! That’s sp great to hear!
Second time I have made this, I peel and chop the peel of one lemon and add, along with a bit of salt. It is really good, and everyone loves it. Just scored 8 pounds of ripe figs-right into the jars (water bath canned)…it is a hit.
What cheese do you think is best with this jam?
I think brie (maybe baked brie) would be amazing. Parmesan would be nice, too. 🙂
I made this recipe multiple times. It’s always a favorite! I do alter the recipe by reducing the sugar by 1/2 cup and increasing the bourbon by 1/2 cup. I also add a pinch of salt. That keeps it from tasting so sweet and it complements the booze.
More bourbon is never a bad idea!
Simply the best fig jam I’ve ever made. I scraped a vanilla bean instead, then left the pod in while it cooked. Also water bath canned it for 10 min. I will be making this every year now!
Simply luscious recipe. I used bourbon and scaled it up for my huge fig harvest this week.
Hooray! I’m so happy that you love the recipe!
Hello! I don’t believe figs are quiiiite in season here yet – can I use dried? What would be the ratio/how much dried would I use, do you know at all? Thank you 😉
I’ve never tried making this with dried figs and am not 100% sure it would work. Let me know if you decide to experiment!
I think that recipe sounds delicious,
When you write 250 degrees – is that F or C?
It’s Fahrenheit. 🙂
Just made this and it’s delicious. I canned it in a boiling water bath since I’m not sure how your method makes it shelf safe. Thanks for the recipe!
The water bath does the trick too! The oven method sterilizes the jars with the heat of the oven. When you put the hot jam into the hot jars they seal just like with a water bath. You can only use the oven method if you’re adding something hot to the jars, though. Both the jars and the liquid need to be piping hot so there is no chance of any bacteria getting in. Both methods work great in this recipe, I simply find the oven method a little easier. 🙂
Every jar is gone but the one for me, you mean? Every jar but the one for me?
Every jar but yours. 🙂
I may just use this for oatmeal and pancakes though 😉
Oh heck ya you should!!