Mandarin Fig Jam
Our Mandarin and Fig Jam is a simple preserve that celebrates the intersection of California's bountiful fig harvest with bright, freshly squeezed mandarin oranges. The result? A jam that's delightful on morning toast but can also add depth to charcuterie boards and desserts.
Ingredients
- 2 pounds green or purple figs stemmed and cut into 1/2-inch pieces
- 1 1/2 cups sugar
- 1/4 cup plus 2 tablespoons fresh mandarin juice
- 1/2 cup water
Instructions
- In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved, and the figs are juicy.
- Add the mandarin juice and water and bring to a boil, stirring until the sugar is completely dissolved.
- Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft, and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.
- Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top.
- Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
Notes
How to tell if your jam is cooked through:
At the beginning of the cooking time, place a small plate in the freezer. Once you think your jam has reached its setting point or has thickened, spoon a bit on the cold plate and tilt it vertically so the jam runs. You are aiming for a slow descent, not a runny mess. If it runs slow, it's set!Nutrition
Calories: 617kcalCarbohydrates: 160gProtein: 2gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 0.2gSodium: 6mgPotassium: 731mgFiber: 9gSugar: 151gVitamin A: 540IUVitamin C: 10mgCalcium: 114mgIron: 1mg
Tried this recipe?Mention @cagrownofficial or tag #CAGROWN!