Cardamom Fig Jam
This Cardamom Fig Jam is absolutely wonderful on toast or biscuits, on cheese plates or with blue cheese and ginger snaps. Enjoy!
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My grandparents lived their entire lives in a small town in upstate South Carolina. We’d go visit for holidays and summer, and my sister and I would pretend we were hunting for pirate’s gold. To be fair, I’m pretty sure pirates never ever came close to Belton, SC. But that didn’t stop us!
One of the unique features of that property was a huge fig tree that grew next to the garage. In the fall, that tree would produce more figs than you can imagine. The birds got a few, but my grandpa would pick pails and pails of figs. (On a side note, his pails were old plastic ice cream buckets. You know, the gallon-sized ones that you used to find in grocery stores. Ah, good memories.)
Cardamom Fig Jam
Unlike my grandma’s chocolate chip cookie recipe which has been forever lost, my grandpa’s recipe for Fig Jam (or Fig Preserves as he called it) is still around. He would use all of those figs to make jars and jars and jars of fig preserves. I remember him giving those jars to friends and neighbors, and he would often eat fig preserves on top of warm biscuits or toast.
Fast forward 30 years, and we found ourselves moving from upstate New York to Asheville, NC. In the listing notes, the house we purchased advertised fruit trees. We didn’t see any fruit trees when we bought the house in late March, so we didn’t really know what that was all about. When we drove into town in June, we discovered two large fig trees in our backyard. Talk about a pleasant surprise!
That first year, we ate figs with prosciutto and goat cheese until we were all figged out. That’s when I remembered my grandpa’s recipe for fig preserves. I pulled it out and used the last of the figs to make a batch. Delicious!
We recently came across a Cardamom Fig Jam made by Bonne Maman. The cardamom added a nice undertone of flavor, and I decided to put a cardamom spin on my grandpa’s fig jam recipe. I feel like he would approve.
Jelly vs. Jam vs. Preserves
Ok, so I’ve been using jam and preserves interchangeably in this post. What’s the deal? While these terms are often mixed and matched, there are technical differences. Jelly is traditionally made with juice while jam is made with crushed or pureed fruit. Preserves are made with whole or chopped fruit, and thus often have a lumpier texture. (I like to blitz this fig jam with an immersion blender when it’s done to give it a smoother texture…but that’s personal preference.)
How to Make Fig Jam
This Cardamom Fig Jam is actually very easy to make. You’ll need access to a bunch of ripe figs. Fresh figs are typically available in stores here in the US between August-October. We always say that Labor Day weekend is the time to start picking figs from our tree in the backyard.
Once you’ve got the figs, just trim off the stems and chop them into ½” pieces. Put those into a saucepan with the sugar and let the mixture sit for ~15 minutes. The sugar will soften the figs, and the figs will release some of their juices. Add in some lemon juice (to balance the sweetness), water and cardamom. Let the mixture simmer for ~40-45 minutes, and that’s it. You do need to stir it regularly (I usually stir it every 5 minutes) to keep the bottom from burning.
A final note on this topic. Fig jam is amazing on toast or fresh biscuits. However, we discovered a way to use fig jam that is absolutely delicious. Ginger snap. Fig jam. Crumbled blue cheese. So good! I know that sounds like a strange combination of flavors, but just trust me here. I’m pretty sure that’s how we eat at least half of the batch of jam we make every year!
If you’re looking for a fun homemade jam recipe, then put this Cardamom Fig Jam on the list. It’s a great way to enjoy that fresh fig flavor. Cheers!
Did you make this Cardamom Fig Jam recipe at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Cardamom Fig Jam
Ingredients
- 2 pounds fresh figs
- 1½ cups granulated sugar
- ¼ cup lemon juice
- ½ cup + 2 Tbsp water
- 2 tsp ground cardamom
Instructions
- Cut stems off tops of figs and then chop figs into ½” pieces.
- Using a large nonstick saucepan, add figs and sugar; toss until well combined.
- Let mixture sit at room temperature for 15 minutes.
- Add lemon juice, water and ground cardamom; stir until well combined.
- Place saucepan over medium high heat and bring to a boil, stirring often.
- Reduce heat to low and let simmer for 40-45 minutes, stirring often to keep jam from scorching. (Tip: If needed, add a bit of water to prevent jam from scorching.)
- Once jam has thickened and turned glossy, remove from heat and let cool.
- {Optional} For a smoother jam, use an immersion blender to blend jam while it is still warm.
- Once cool, spoon jam into airtight containers and store in the refrigerator for up to several weeks.
Looking for more homemade jam and jelly recipes? Check out these other favorites, too:
I need to try this soon for me BTW cant wait to make your recipes soon for me
I hope you enjoy this jam, Ramya!
So much about this jae to love – first off, the combo of figs and cardamom is (like the peeps say) chef’s kiss! Then, the story about your gramps and his ice cream buckets of figs and his fig jam recipe, and third – that fig tree in your backyard! Too too cool!
A chef’s kiss? I like that term! This jam definitely fits that bill. Not only is it delicious (and easy), but it has that rustic, home cooking vibe going on with it, too. Thanks, Shashi!
I didn’t have to get much further than the title before I knew I’d love this post. I would love to try this – I love fig jam, and I love cardamom – so I’m going to have to keep my eyes peeled for figs at the market.
Definitely keep an eye out for those figs, Jeff! This is a great jam for sure. If no figs show up, then I know a backyard in Asheville that has some. 🙂
I have a feeling I’ll find some … but I might just pretend I can’t, and fly to Asheville!
Haha – come on down!!
I love recipes that are associated with wonderful childhood memories! I agree, I think your grandfather would like the update you made to his recipe.
I also think my grandfather would approve of the changes here, Barb. He loved to spend time in the kitchen, and I think he would love this jam! Food is great like that. It connects generations across time. 🙂
speaking of old ice cream buckets – i was just thinking the other day how we used to get ice cream in a big, round metal container. So useful for other things after the ice cream was eaten! And of course metal is the best sort of container for it. How lovely to have these memories David of your grandparents and the fig tree, and so satisfying to make your own jam! For me, it’s my mums’ blackberry jam from berries picked in the bush where we lived.
sherry
A big metal container for ice cream? That certainly would’ve kept things cold! How far we’ve come, huh? This jam was fun to make…and delicious to eat. I hope you still make blackberry jam every year. The memories associated with foods is one of the best parts I think!
I’m soooo jealous that you have a fig tree in your back yard! I love figs but always find supermarket figs disappointing. And cardamom must lend a really special taste to the jam.
Come on down to Asheville, Frank! If you time your trip right, I’ll be sending you home with a bucket of figs. 🙂 This jam really did turn out well. I ate most of it on toasted English muffins for breakfast, and it was delicious.
Very nice! I’ve been making fig jams quite often over the past few years, so I can confirm it’s delicious. But while I used a combination of winter spices for my holiday version, I don’t think I’ve ever used only cardamom; that’s on my agenda now.
You know, I think we can switch here. Next time we have extra figs for fig jam, I’m going to try your winter spiced version!
Reading your backstory on this fig jam makes it even better. I especially loved the added touch of the cardamom… that was such a great idea. I am a massive fig fan… so needless to say, your recipe is so appreciated. Thank you for sharing it!!
Food is like that. Half of the fun is the stories and memories that are tied up in each recipe! This fig jam is absolutely fantastic, Heidi…and super easy to make, too!
Such a heartwarming story behind this Cardamom Fig Jam! I love how you’ve taken your grandpa’s classic recipe and given it a subtle twist with cardamom. The idea of pairing it with ginger snaps and blue cheese sounds absolutely divine!
Oh the figs + blue cheese + ginger snaps is such a tasty combination, Raymund. I know it might sound odd, but just trust me there! Thanks so much!