Dried Fig Jam

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. Prep
25 min.
40 min.
Ready In
65 min.
1 batch (4 pints)
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber, Very low in sodium, Low Sodium
Metric measurements


28ounces figs, dried
5cups water
1/2cup lemon juice fresh, seeds from lemons
3cups sugarVideo
1teaspoon cardamom seeds ground
1tablespoon dark rum
* not incl. in nutrient facts


Place figs in 4 qt pot.

Add all water, cover pot, bring to a boil and remove pot from heat. Let the pot of figs sit for at least an hour to plump them.

Remove figs from the dark water with a slotted spoon.

Reserve the water. Cut stems off figs with scissors and chop figs medium coarse by hand or in a processor.

Add lemon juice and sugar to the fig water. Set water to a second boil, then reduce heat and let simmer for 5-10 minutes.

Tie up seeds into a cheesecloth bundle and drop in fig water.

Drop the chopped figs into the fig water. Bring fig jam to another boil, then let simmer for 15-20 minutes.

Jam should be slightly thickened.

Remove from heat. Take out the cheesecloth bag. Stir in the rum and cardamom well.

Ladle into 1 pint jars (1/2 pint works, too), leaving 1/4" headspace. Seal jars according to manufacturer's instructions.

Process jars for 15 minutes in a boiling water bath.

First published: last updated: 2013-12-20

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1 comment

Can't wait to try this recipe.

Seattle, United States over 4 years ago
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Nutrition Facts

Serving Size 609g (21.5 oz)
Amount per Serving
Calories 9151% of calories from fat
 % Daily Value *
Total Fat 1g 2%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 25mg 1%
Total Carbohydrate 78g 78%
Dietary Fiber 13g 50%
Sugars g
Protein 9g
Vitamin A 0% Vitamin C 26%
Calcium 22% Iron 15%
* based on a 2,000 calorie diet How is this calculated?