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Home » Appetizers and Snacks » Fig Jam with Ouzo

Fig Jam with Ouzo

By Hank Shaw on August 29, 2012, Updated June 22, 2020 - 18 Comments

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5 from 4 votes
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Finished fig jam recipe, spread on toast
Photo by Holly A. Heyser

I don’t eat too much jam, but fig jam I do eat with some regularity. You see, I have a black Mission fig tree in my yard that I planted in 2004, and it has grown large enough now that I am getting tons of figs.

Too many to eat fresh, in fact. So I need to do something with them besides drying them. I know, I know. I can hear you all weeping through my computer screen.

The other reason I like fig jam so much is that it is a little different from most recipes. Technically, this is probably more of a spread than a jam, as it’s pretty loose — and it is most definitely an adult indulgence. I add a bit of salt and bay leaves to make it a little more complex. Then I spike it with ouzo.

It’s still sweet enough for a breakfast spread, but the herbal note from the bay lets this fig jam come into the dinner menu, too. It is a good side for roast pork or wild boar, and makes an excellent tart filling or a filling for a hand pie.

The citric acid adds a little zing to the fig jam, and it helps preserve it, too. You don’t have to use it, but you can find pure citric acid online or through beer brewing shops, and there is a product called Fruit Fresh that is mostly citric acid; it works, too.

I’ve kept this jam in the fridge for months, with no problems, but if you want it shelf stable, water-bath can it for 15 minutes.

Looking for more fig recipes? Try my fig bread and fig syrup.

fig jam recipe
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5 from 4 votes

Fig Jam with Ouzo

The hardest part of this recipe is chopping the figs. I suppose you could buzz them in a food processor, but you need to beware of pureeing everything, which would be bad: you want this to be chunky, but not so chunky you can't spread it on bread. Thus the chopping. If you want this to set up like a traditional jam, add pectin. Or you could just cook it down even more than I do. Once you can this jam, it will last a year in the pantry.
Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Condiment
Cuisine: American
Servings: 4 pints
Calories: 1248kcal
Author: Hank Shaw

Ingredients

  • 4 pounds figs
  • Juice of two lemons, about 1/2 cup
  • Zest of two lemons, about 2 tablespoons
  • 1 tsp . citric acid (optional)
  • 4 cups sugar
  • 2 bay leaves
  • 1 cup ouzo, divided
  • 1 teaspoon salt

Instructions

  • Zest and juice the lemons and set aside. Chop the figs roughly into small pieces. The skins of the figs tend to stay the same size no matter how long you cook them, so be mindful when you are chopping -- you don't want big hunks of fig skin in the jam when you're trying to spread it on toast, do you?
  • Add the bay leaves, salt, sugar, lemon juice and zest and half the ouzo to the figs and mix well. Let stand at room temperature, covered, for at least an hour but no more than five hours.
  • Get a big kettle of water ready to can the jam. Sterilize your jars and lids.
  • Bring the fig mixture to a simmer over medium heat and let this cook for 45 minutes to an hour, depending on how loose the mix was at the start. This recipe makes a loose jam anyway, but you do want it to be spreadable. Stir the mixture often, otherwise the figs and sugar will fuse to the bottom of the pan and burn. Not good. When the jam is done, turn off the heat, wait for it to stop simmering and then stir in the rest of the ouzo and the citric acid, if you're using it.
  • Pour the fig jam into sterilized pint jars and seal. Process in boiling water for 10 to 15 minutes. Remove, let dry and check the seals when the jam is cool. The jam should last at least a year.

Nutrition

Calories: 1248kcal | Carbohydrates: 287g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 589mg | Potassium: 1052mg | Fiber: 13g | Sugar: 273g | Vitamin A: 644IU | Vitamin C: 9mg | Calcium: 159mg | Iron: 2mg
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Filed Under: Appetizers and Snacks, Featured, Greek, Recipe

Avatar for Hank Shaw

Hank Shaw

Hey there. Welcome to Hunter Angler Gardener Cook, the internet's largest source of recipes and know-how for wild foods. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Follow me on Instagram and on Facebook.

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Comments

  1. Avatar for ANNETTE Martina ANDERWALDANNETTE Martina ANDERWALD says

    September 4, 2022 at 8:02 pm

    Just made this jam and it is a winner. Had tried fig jam before and found it boring and uninteresting but the ouzo and bay leaf work wonders. Used malic acid instead of citric acid and it also gives a nice tang. Was wonderful with jalapeno sausages as a condiment.

    Reply
  2. Avatar for Richard LynchRichard Lynch says

    August 13, 2022 at 3:46 am

    Looks like an interesting site. I started foraging in the last three years and it is ridiculously easy because I live by abandoned orchards in Spain.

    I might try this without the sugar. I’m pretty sure I don’t need it.

    Reply
    • Avatar for Hank ShawHank Shaw says

      August 13, 2022 at 8:06 am

      Richard: You need it. Jam requires a high sugar content to be stable. If you don’t add sugar, it might taste good, but will mold and rot fairly quickly.

      Reply
  3. Avatar for Guy BalestrieriGuy Balestrieri says

    October 3, 2012 at 10:35 am

    If you do not like anise flavor or Ouzo, I used 3/4 cup Jagermeister and 1/4 cup balsamic vinegar mixed as a substitute for the Ouzo as my wife does not like anise flavor and the spread turned out complex and tasty.

    Reply
  4. Avatar for CelesteCeleste says

    September 4, 2012 at 4:28 am

    Lovely recipe—but hurricane Isaac just killed my fig tree, which was laden with unripe fruit.

    Reply
  5. Avatar for MollyMolly says

    September 3, 2012 at 5:50 pm

    Sounds very interesting! Not sure I can find any fresh figs locally still but there is a very neglected bottle of Ouzo here! If I can’t come up with figs, can you suggest a different fruit to pair it with? Before your post I never even thought of making a jam to use it up…you are brilliant! Thank you for sharing the recipe.

    Reply
  6. Avatar for janejane says

    September 2, 2012 at 3:05 pm

    i find typical fig jam way too sweet but this recipe looks amazing..i’m looking forward to fig season so i can give it a try..jane

    Reply
  7. Avatar for WronkneeWronknee says

    September 1, 2012 at 3:17 pm

    Hank,
    Sorry to hear about your fig problem.
    Betcha rhubarb fig wine would be good.
    How about fig yogurt too?

    Reply
  8. Avatar for deanadeana says

    September 1, 2012 at 7:24 am

    I just made an ancient dessert with fennel and rose and apples and absolutely loved it. Who knew? Can’t wait to make this jam… fabulous idea!~~ I can see it with great cheeses in a snap!

    Reply
  9. Avatar for dandan says

    August 31, 2012 at 7:49 am

    I added fennel seeds; they softened quite a bit. You still feel them, but it’s not unpleasant, it’s a burst of ouzo-ness 😉 when you get one.

    Reply
  10. Avatar for MabryMabry says

    August 30, 2012 at 6:53 pm

    You might also try star anise in the jam instead of ouzo. Looks prettier than fennel seeds! This recipe looks fantastic. Just might have to indulge in enough figs to make it!

    Reply
  11. Avatar for Susan CoveySusan Covey says

    August 30, 2012 at 6:35 pm

    This looks great and I love the color. Dan might try putting the fennel seeds in a wire mesh tea ball to cook with the jam. I often infuse jams this way.

    Reply
  12. Avatar for Hank ShawHank Shaw says

    August 30, 2012 at 1:46 pm

    Dan: You might not like the texture of the fennel seeds in the jam, but the flavor will be good. Maybe grind them?

    Reply
  13. Avatar for dandan says

    August 30, 2012 at 1:34 pm

    I have this on the stove right now.can’t stand the bay flavor so I left it out… but I can’t help wondering, what if I add a teaspoon of fennel seeds.

    Reply
  14. Avatar for Ricardo RodríguezRicardo Rodríguez says

    August 29, 2012 at 11:43 am

    Looks ouzom!

    Reply
  15. Avatar for Dee GDee G says

    August 29, 2012 at 11:39 am

    Do you think I could sub Absinthe for the Ouzo? I have a bottle that I extract 5 drops at a time for a cocktail recipe and would be happy to pour off a cup. This looks divine!

    Reply
  16. Avatar for BethBeth says

    August 29, 2012 at 9:53 am

    That sounds abso-flippin-lutely lovely! And this poor Minnesotan is very envious of your “fig problem”

    Reply
  17. Avatar for David PriceDavid Price says

    August 29, 2012 at 9:28 am

    I wonder if this would work with our southern Brown Turkey figs…don’t see why not.

    Reply

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