A wonderful Dried Fig Jam recipe. This is a thicker and heartier treat than your traditional fig jam recipe. This sweet and savory Meyer Lemon and Dried Fig Conserve, enhanced with wine, honey, and walnuts is a lovely savory and sweet appetizer pairing, ideal for your meat & cheese tray or as a topping to goat cheese or brie. This Fig Conserve is also a great preserve for canning.
I guess I’m a little predictable. When the weather starts to cool, I am ready to bring out my canning gear and spend time putting up preserves, stocks, and soups for our enjoyment as well as for gifting. This Dried Fig Jam is always a big hit on our charcuterie board, over brie, over goat cheese or just on its own!
I’ve been asked the question about the differences between a fig jam recipe and a fig conserve. A fig conserve is just a fig jam recipe with a thicker, chunkier texture often including dried fruit and nuts.
For this delectable fig conserve recipe, I used a bag of dried figs, a luscious and sunny Meyer lemon, and a few pears.
Some of these are affiliate links and I will earn a small commission off of the sale of these products, but the price you are charged is not affected. You can see my full disclosure policy here.
With figs being a low acid fruit, I am not comfortable totally ‘winging’ a recipe. As such, I used the Fig Preserves recipe in the Ball Complete Book of Home Preserving as a reference, making adjustments but assuring that I kept the Ph low with lemon, lemon juice, white wine, and vinegar.
This was also the first time I have canned with Weck jars and very much enjoyed the process. They are more expensive, but there is no guessing about whether or not you have the lids screwed on too tight or too loose. Plus, they are really pretty and I am a sucker for pretty storage things.
I used my jar lifter for my Ball/Kerr jars but just ordered The Weck Jar Lifter…I was worried that my Ball/Kerr jar lifter was going to pop the metal brackets off of the Weck jars.
These are the tools that I regularly use for all my canning recipes:
That Ball Complete Book of Home Preserving is my bible. Even if I think I could make the recipe in my sleep, I double-check myself against the Ball Book…that whole botulism thing. If you are new to canning, it should be your very first purchase. My cookbook library inventory recently expanded with the addition of The All New Ball Book Of Canning And Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes!
So…this dried fig conserve…a turbocharged fig jam recipe with lots of goodies packed inside!
I found myself eating it by the spoonful….please don’t judge.
Let me see if I can put the taste into words (hold on a second, I and need to get a jar and a spoon to be as accurate as possible)
OK…I’m back. Wow! If you love a good fig jam recipe, you’re gonna love this. So…in each bite there’s clearly the fig and yummy morsels of nuts and honey, but it’s also accompanied by the sublime flavor of the Meyer lemon rind which gives it just a little tang. Don’t try to substitute a regular lemon…you really do need a Meyer Lemon. Not only is the rind of the Meyer edible on its own, but its flavor just can’t be replicated with a regular lemon.
(Wait a minute, I need another bite) And then there’s the earthy crunch of the walnuts! The Balsamic vinegar is barely there, just enough to offset the sweetness from the honey and sugar.
There’s no overt taste of rosemary, it’s very subtle, in the back.
So, you’ve made your Dried Fig Conserve and after you’ve given one to your mom (because she birthed you after all…it’s the least you can do) and you ate one full jar (because you lack self-restraint), what is the best way to enjoy this deliciousness?
Now, before you start making these, I want to tell you one of my favorite useful lifehacks. Before measuring the honey, coat your measuring spoon with oil which will make the honey slide right out without leaving any residue on the spoon!
This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Bookmark this page or pin the following image to refer back to this Chunky Fig Jam Recipe in the future. And, while you’re at it, check out this honeyed fruit and nuts recipe for a similar, but different recipe.
Thanks again for spending a few minutes of your busy day with me today. Please know that I welcome each and every comment that comes my way. If you want to make sure you don’t miss future content, pop your email in the beige box up on the right or click here. I usually send out 1 email a week, so I won’t inundate your inbox…believe me, I’m sensitive to an overflowing email inbox!
When you subscribe to Nourish and Nestle, be assured that we will only use your email address to send you emails that will keep you up to date with the latest news and content on the site. In addition, you will have access to my growing library of knit patterns, crochet patterns, as well as other printables. This library will continue to grow, so check back often.
Please know that you can unsubscribe at any time by emailing me or clicking on the “unsubscribe” link at the bottom of all emails.
Did you know that you can access many of the products I refer to in all of my posts on my Nourish and Nestle Amazon Page? You can access it here.
So, if you’d like to get in on the ‘subscriber benefit’ action, simply subscribe to Nourish and Nestle here or using the form on the right sidebar. It’s towards the top a bit. I have sent all my subscribers the link to the Subscriber Benefits Library. If you missed it or misplaced it, drop me a line.
Until next time…