Christmas Fig Jam With Cherries

The memory of Christmases past always brings a rush of comforting aromas, but one, in particular, stands out: the deep, caramelized scent of simmering fruit. As a child, I remember watching my grandmother stir a bubbling pot on the stove, her face flushed with warmth and anticipation. The resulting jam, a ruby-red concoction of figs and cherries, became a staple on our holiday table, a sweet, festive reminder of family and tradition. This recipe is an homage to those cherished moments, a delicious way to bring a touch of Christmas magic to your own home.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 25 minutes
• Total Time: 1 hour 45 minutes
• Yields: 8-9 1/2 pint jars
• Dietary Type: Vegetarian

Ingredients

• 2 lbs figs, washed and halved (firm figs are recommended)
• 1 lb frozen cherries
• 1 orange, zest and juice
• 1/3 cup bottled lemon juice
• 1 teaspoon grated ginger
• 2 cups sugar
• 2 cups brown sugar
• 1/2 teaspoon coconut oil or 1/2 teaspoon butter
• 1 teaspoon vanilla
• 2 (3 ounce) envelopes liquid pectin

Equipment Needed

• Boiling-water canner
• 6- or 8-qt. sauce pot
• Jars (8-9 1/2 pint)
• Jar lifter
• Ladle
• Metal spoon

Instructions

1. Begin by preparing your canning equipment. Bring a boiling-water canner, half full with water, to simmer. Ensure there’s enough water to cover the jars by 1-2 inches. Wash your jars and screw bands in hot soapy water; rinse with warm water. Alternatively, you can wash the jars in a dishwasher and keep them hot.

2. Prepare the lids. Pour boiling water over the flat lids in a saucepan off the heat. Let them stand in the hot water until ready to use. Drain well before filling.

3. Prepare the fruit. In a food processor, pulse the figs, cherries, and orange until coarsely chopped, retaining some texture. You want the fruit to be chunky, not a smooth puree.

4. Combine ingredients in a large pot. Pour the fruit mixture into a 6- or 8-qt. sauce pot. Add the lemon juice, sugar, and brown sugar; stir to combine. Add the coconut oil or butter to help reduce foaming during cooking.

5. Cook the jam. Bring the mixture to a full rolling boil (a boil that doesn’t stop bubbling when stirred) over high heat, stirring constantly to prevent scorching.

6. Add vanilla and pectin. Once at a full rolling boil, add the vanilla. Stir in the liquid pectin.

7. Boil and remove from heat. Return to a full rolling boil and boil for exactly 1 minute, stirring constantly. Remove from heat.

8. Skim and ladle. Skim off any foam from the surface of the jam with a metal spoon. Ladle the hot jam immediately into the prepared jars, filling to within 1/8 inch of the top.

9. Seal the jars. Wipe the jar rims and threads clean. Cover with two-piece lids. Screw bands tightly.

10. Process the jars. Place the jars on the elevated rack in the canner. Lower the rack into the canner. (The water must cover the jars by 1 to 2 inches. Add boiling water, if necessary.) Cover the canner; bring the water to a gentle boil. Process for 10 minutes. Adjust processing time based on altitude:

    • 1,000-3,000 feet: 5 minutes.
    • 3,001-6,000 feet: 10 minutes.
    • 6,001-8,000 feet: 15 minutes.
    • 8,001-10,000 feet: 20 minutes.

11. Cool and check seals. Remove the jars from the canner using a jar lifter and place them upright on a towel to cool completely. After the jars cool, check the seals by pressing the middle of each lid with your finger. If the lid springs back, it’s not sealed, and the jar needs to be refrigerated.

12. Storage. Sealed jars can be stored for up to one year in a cool, dark pantry. Unsealed jars should be stored in the refrigerator and used within 1 month.

Expert Tips & Tricks

• Fig Selection: Firm figs are crucial for this jam. Overripe figs will result in a jam that doesn’t set properly.
• Sugar Adjustment: Feel free to adjust the ratio of white sugar to brown sugar to suit your taste. More brown sugar will result in a richer, more molasses-like flavor.
• Preventing Scorching: Stirring constantly, especially at the beginning of the cooking process, is essential to prevent the sugar from scorching on the bottom of the pot.
• Testing for Doneness: If you’re unsure if the jam has reached the setting point after boiling for the specified time, place a small spoonful on a chilled plate. If it wrinkles when pushed with your finger, it’s ready.
• Foam Removal: Removing the foam not only improves the appearance of the jam but also helps prevent spoilage. Be thorough in skimming off any foam that forms during cooking.

Serving & Storage Suggestions

This Christmas Fig Jam with Cherries is incredibly versatile. Slather it on warm toast or croissants for a delightful breakfast treat. Serve it alongside a roasted pork loin or turkey for a festive holiday meal. It also pairs beautifully with cheeses like brie or goat cheese on a charcuterie board.

Store sealed jars in a cool, dark pantry for up to one year. Once opened, refrigerate and use within a few weeks. If a jar doesn’t seal properly during processing, store it in the refrigerator and use it within a month.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	553.9 kcal	N/A
Calories from Fat	6 g	1 %
Total Fat	0.8 g	1 %
Saturated Fat	0.3 g	1 %
Cholesterol	0 mg	0 %
Sodium	19.8 mg	0 %
Total Carbohydrate	141.7 g	47 %
Dietary Fiber	5.4 g	21 %
Sugars	135.1 g	540 %
Protein	1.8 g	3 %

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it Up: Add a pinch of ground cloves or nutmeg along with the ginger for a warmer, spicier flavor profile.
• Citrus Variations: Experiment with different citrus fruits. Lime zest and juice can add a zesty twist, or try using blood oranges for a vibrant color and unique flavor.
• Nutty Addition: Add a handful of chopped walnuts or pecans to the jam during the last few minutes of cooking for added texture and flavor.
• Boozy Boost: Stir in a tablespoon or two of your favorite liqueur, such as brandy or amaretto, after removing the jam from the heat.

FAQs (Frequently Asked Questions)

Q: Why is it important to use firm figs for this jam?
A: Firm figs hold their shape better during cooking, resulting in a jam with a better texture. Overripe figs can become mushy and prevent the jam from setting properly.

Q: Can I use fresh cherries instead of frozen cherries?
A: Yes, you can substitute fresh cherries for frozen cherries. Be sure to pit the fresh cherries before adding them to the recipe.

Q: How do I know if my jam has set properly?
A: The easiest way to test for doneness is to place a small spoonful of hot jam on a chilled plate. After a minute, push the jam with your finger. If it wrinkles, it’s ready.

Q: What if my jam doesn’t seal properly after processing?
A: If a jar doesn’t seal properly, store it in the refrigerator and use the jam within a month.

Q: Can I reduce the amount of sugar in this recipe?
A: Reducing the sugar can affect the set of the jam and may also impact its shelf life. If you reduce the sugar, it’s best to refrigerate the jam and consume it within a few weeks.

Final Thoughts

I urge you to try this Christmas Fig Jam with Cherries, and allow the comforting aromas and sweet, festive flavors to fill your home. It’s a simple yet elegant way to elevate your holiday meals and create lasting memories with your loved ones. Feel free to experiment with the variations and substitutions to make it your own. Share your creations and feedback – I’d love to hear how it turned out! And don’t forget, a jar of this homemade jam makes a thoughtful and delicious gift for friends and family. Happy jam-making!