I recently made a meat and cheese board for my family and wanted to make a jam/preserve with it that we normally wouldn't have. Figs came to mind and, after searching around a little and getting a few ideas, I came up with this. It was such a huge hit that I decided to share it. I hope that everyone enjoys it as much as we did! It will last for up to 30 days if you do not can it.

Recipe Summary

prep:
15 mins
cook:
1 hr 35 mins
total:
1 hr 50 mins
Servings:
48
Yield:
48 servings
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Ingredients

48
Original recipe yields 48 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine figs, honey, water, butter, lemon juice, cinnamon, vanilla extract, cloves, salt, and ginger in a large pot; bring to a boil. Reduce heat and simmer until figs are soft, about 1 hour 15 minutes.

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  • Blend figs with an immersion blender until mixture reaches desired consistency. Stir in walnuts. Cook until flavors combine, about 15 minutes.

  • Remove pot from heat and pour fig mixture into a container; transfer to the refrigerator.

Cook's Note:

If using dried figs, remove stems and place in a large pot. Add enough water to cover figs by 1 inch; bring to a boil. Reduce heat and simmer for 30 minutes. Remove from heat. Cover and let sit until softened, up to 4 hours. Use 1 cup of liquid from the pot instead of the water in the recipe for extra flavor.

Nutrition Facts

79 calories; protein 0.5g 1% DV; carbohydrates 14.8g 5% DV; fat 2.6g 4% DV; cholesterol 2.5mg 1% DV; sodium 56.3mg 2% DV. Full Nutrition

Reviews (11)

Read More Reviews

Most helpful positive review

Rating: 5 stars
08/28/2018
I followed the recipe exactly, but I used Peter’s Honey figs because that’s what grows in my yard. I had to simmer it for three hours to get jam consistency rather than a sauce consistency, but the finished jam is delicious! I love it for a grilled chicken sandwich on rustic bread. I top the chicken with Brie, very thin tart apple slices, and some fig jam before toasting the sandwich. Read More
(3)

Most helpful critical review

Rating: 3 stars
08/27/2019
The taste is wonderful but it's too thin. I actually cooked longer than the recipe called for. I'm going to put in hot jars and process is a hot water bath. I'll give as gifts as a sauce/salad dressing rather than preserves Read More
12 Ratings
  • 5 star values: 10
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/28/2018
I followed the recipe exactly, but I used Peter’s Honey figs because that’s what grows in my yard. I had to simmer it for three hours to get jam consistency rather than a sauce consistency, but the finished jam is delicious! I love it for a grilled chicken sandwich on rustic bread. I top the chicken with Brie, very thin tart apple slices, and some fig jam before toasting the sandwich. Read More
(3)
Rating: 5 stars
10/15/2018
I made this recipe to use up several packages of fresh figs that I had frozen. I adapted it combining a couple of recipes on the Allrecipes site. The biggest changes I made were to substitute red wine for water and to greatly reduce the amount of honey in the recipe. My husband and I love the outcome. It is a warm buttery jam. It will go on the morning toast but I think it would make a wonderful filling for a jam spice cake.. I look forward to harvesting more figs in the future so that I can further experiment with this recipe. Read More
(1)
Rating: 5 stars
08/02/2019
Did the recipe as it was written and it came out lovely. I left one jar out and put the rest through a 15 boiling bath. Taste is great and it looks very nice. Read More
(1)
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Rating: 5 stars
11/03/2017
Made mine without nuts b/c we have a daughter with a nut allergy and left out the ginger b/c we didn't have any but still delicious! Had to reduce for a bit longer. Read More
(1)
Rating: 5 stars
09/02/2019
Fantastic recipe! Had about 30lbs of Figs off my bush this year, needed to find a good recipe and this one is excellent. My variety is Turkish Brown, and they are a meaty fig. Didn't have any problems with the preserve being too thin. It cooked, jarred and water bathed very easy. Will use this again and again. Thanks for sharing your recipe Read More
Rating: 4 stars
09/20/2018
The original recipe was very tasty but I added a couple of handfuls of dried cranberries to the mix as it cooled. Then I put it in jars left in the fridge for a couple of days and everyone loved it Read More
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Rating: 5 stars
07/13/2020
Yummy! Used almonds. Read More
Rating: 5 stars
08/20/2019
Pretty easy recipe and tastes great. Read More
Rating: 5 stars
07/23/2017
I made this recipe exactly as written and it is fabulous! Reminds me of the flavor of mince meat pie that my dad always made at Christmas. Read More
Rating: 3 stars
08/27/2019
The taste is wonderful but it's too thin. I actually cooked longer than the recipe called for. I'm going to put in hot jars and process is a hot water bath. I'll give as gifts as a sauce/salad dressing rather than preserves Read More