A wonderful Dried Fig Jam recipe. This is a thicker and heartier treat than your traditional fig jam recipe. This recipe features a sweet and savory Meyer Lemon and Dried Fig Conserve, enhanced with wine, honey, and walnuts and is a perfect recipe for canning. This Fig Conserve is a lovely savory and sweet appetizer pairing, ideal for your meat & cheese tray or as a topping to goat cheese or brie.
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. Basically, 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.
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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.
If you are new to canning, I highly recommend The Ball Book of Canning and Preserving. I’ve been canning for years and I still refer to it regularly to make sure I am canning safely. A basic canning set is also very handy. I am not a collector of unnecessary tools and the tools in these kits are really very necessary for canning. You’d have a hard time pouring the jam neatly into the jars and lifting the jars out of boiling water without some of the tools in a canning kit.
These are the tools that I regularly use for all my canning recipes:
This recipe assumes some knowledge of proper and safe canning techniques. Please see the Ball Complete Book of Home Preserving for guidance.
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?
Bookmark this page or pin the following image to refer back to this Chunky Fig Jam Recipe in the future.
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