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Blueberry and Fig Jam: A Taste of Summer, Minus the Sugar Rush

The first time I tasted fig jam was at a tiny farmers market nestled in the rolling hills of Sonoma County. A woman with sun-kissed skin and flour dusting her apron offered me a sample on a warm, crusty baguette. The intense, almost caramelized sweetness of the figs, punctuated by tiny, crunchy seeds, was a revelation. Since then, I’ve been obsessed with recreating that perfect jar of summer in my own kitchen, and this Blueberry and Fig Jam is my latest, and perhaps greatest, experiment, allowing you to savor the fruit’s natural deliciousness without the overwhelming sugar content.

Recipe Overview

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yields: 10-11 1/2 pint jars
Serves: 165
Dietary Type: Vegetarian, Gluten-Free

Ingredients

4 cups crushed fresh figs
6 cups blueberries (frozen or fresh)
1/3 cup bottled lemon juice
4 1/2 cups sugar or 4 1/2 cups Splenda sugar substitute
1 3/4 ounces no sugar needed pectin
1/4 cup Grand Marnier (optional)

Equipment Needed

Large, heavy-bottomed non-reactive pot
Measuring cups and spoons
Jars (1/2 pint) with lids and rings, sterilized
Boiling water canner
Jar lifter
Ladle
Candy thermometer (optional, but recommended)

Instructions

Begin by preparing your jars. Wash them thoroughly with hot, soapy water and sterilize according to manufacturer’s instructions or by boiling them in water for 10 minutes. Keep the jars hot until ready to fill. Sterilize the lids and rings as well, following manufacturer’s instructions.
In a separate bowl, thoroughly mix the no sugar needed pectin with about 1/2 cup of the chosen sweetener – either sugar or Splenda. This step is crucial for even distribution of the pectin, preventing lumps in your finished jam.
Combine the crushed fresh figs and blueberries (fresh or frozen) in a large, heavy-bottomed, non-reactive pot. Stainless steel or enamel-coated pots work best. Avoid aluminum, as it can react with the acidity of the fruit.
Add the pectin mixture to the fruit in the pot. Stir well to ensure the pectin is evenly distributed.
Place the pot over medium-high heat and cook the mixture to a full, rolling boil, stirring frequently. A full boil is defined as a boil that doesn’t stop when you stir it.
Once the mixture reaches a full boil, add the remaining sugar or Splenda sugar substitute. Stir constantly to dissolve the sweetener completely.
Return the mixture to a hard boil. A hard boil is more vigorous than a full boil. Continue to boil for exactly 3 minutes, stirring constantly to prevent scorching. If you’re using a candy thermometer, the setting point is around 220 degrees Fahrenheit. If you don’t have a candy thermometer, place a small spoonful of jam on a plate that has been chilled in the freezer. If the jam wrinkles when you push it with your finger, it is ready.
Remove the pot from the heat and stir in the Grand Marnier (if using). The alcohol adds a subtle complexity and warmth to the flavor profile. Stir until well combined.
Carefully ladle the hot jam into the prepared jars, leaving 1/4 inch of headspace at the top. Headspace is the space between the surface of the jam and the lid of the jar.
Wipe the rims of the jars with a clean, damp cloth to remove any spilled jam. This will ensure a proper seal.
Center the lids on the jars and screw on the rings until fingertip-tight. Avoid over-tightening, as this can prevent the jars from sealing properly.
Place the filled jars in a boiling water canner, ensuring that they are covered by at least 2 inches of hot water.
Bring the water in the canner to a rolling boil. Process the jars for 5 minutes. The processing time ensures that the jars are properly sealed and the jam is shelf-stable.
Turn off the heat and remove the lid from the canner. Let the jars sit in the hot water for 5 more minutes. This allows the pressure inside the jars to equalize and reduces the risk of siphoning (loss of liquid from the jars).
Carefully remove the jars from the canner using a jar lifter and place them on a draft-free surface, such as a towel-lined countertop, to cool completely.
Let the jars cool undisturbed for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal.
After the jars have cooled completely, check the seals. The lids should be concave and not flex when pressed in the center. If any jars did not seal properly, refrigerate them and use the jam within a few weeks, or reprocess them with new lids.
Store the sealed jars of Blueberry and Fig Jam in a cool, dark place, away from direct light, for up to 1 year.

Expert Tips & Tricks

For a smoother jam, use an immersion blender to lightly blend the mixture before adding the sweetener. Be careful not to over-blend, as you still want some texture.
If you’re using fresh figs, choose ripe ones that are soft to the touch. Overripe figs can be too mushy and may not set properly.
To intensify the fig flavor, roast the figs in a 350°F (175°C) oven for 15-20 minutes before crushing them.
Adjust the amount of sweetener to your liking. Taste the jam after adding half the amount and add more gradually, tasting as you go.
If you don’t have Grand Marnier, you can substitute with brandy, rum, or even a splash of balsamic vinegar for a more complex flavor.

Serving & Storage Suggestions

Serve this delicious Blueberry and Fig Jam on toast, scones, or muffins for breakfast or brunch. It’s also a wonderful accompaniment to cheese plates, grilled meats, or even as a glaze for roasted vegetables. Once opened, store the jam in the refrigerator for up to 2 weeks. Properly sealed jars can be stored in a cool, dark place for up to a year. There is no need to reheat before serving, but a slight warming can enhance the flavor.

Nutritional Information

(Approximate values per serving – varies based on sugar/Splenda used and portion size)

Nutrient	Amount per Serving	% Daily Value
Calories	20 kcal	1%
Total Fat	0 g	0%
Saturated Fat	0 g	0%
Cholesterol	0 mg	0%
Sodium	0 mg	0%
Total Carbohydrate	5 g	2%
Dietary Fiber	0 g	0%
Sugars	4 g	8%
Protein	0 g	0%

Variations & Substitutions

Spice it up: Add a pinch of ground cinnamon, nutmeg, or cloves for a warm, autumnal flavor.
Add a citrus twist: Zest and juice of an orange or lime can brighten up the flavor.
Use different fruits: Experiment with other berries like raspberries, blackberries, or strawberries.
Make it vegan: Ensure you use a vegan sugar substitute, as some refined sugars are processed using animal bone char.

FAQs (Frequently Asked Questions)

Q: Can I use dried figs instead of fresh figs?
A: While fresh figs are ideal, you can use dried figs. Soak them in hot water for about 30 minutes to rehydrate them before crushing.

Q: Do I have to use a boiling water canner?
A: Using a boiling water canner is the safest way to ensure the jam is shelf-stable. If you don’t have one, you can process the jars in a large stockpot with a rack at the bottom.

Q: Why didn’t my jam set?
A: There are several reasons why jam might not set. Common causes include not enough pectin, not enough sugar, or not boiling the mixture for long enough.

Q: Can I reduce the sugar even further?
A: While this recipe already uses less sugar than traditional jams, reducing it further may affect the set. Consider using more fruit or adding a natural sweetener like stevia to compensate.

Q: How long will the jam last once opened?
A: Once opened, store the jam in the refrigerator and use it within 2 weeks.

Final Thoughts

This Blueberry and Fig Jam is a testament to the fact that delicious doesn’t have to mean overloaded with sugar. By harnessing the natural sweetness of the fruits and a touch of culinary ingenuity, you can create a jar of sunshine that will brighten your mornings and impress your guests. So, gather your ingredients, put on your apron, and get ready to transform simple fruits into a delectable preserve. And don’t forget to share your creations and any adaptations you make – I’d love to hear about your jam-making adventures!

Blueberry and Fig Jam-Low or No Sugar Recipe