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IMG_2504.JPG fig jam

Is this not the most beautiful batch of fig jam you have ever seen?

Arlene Stein is our office manager and she has the most amazing fig tree growing in the backyard of her Brooklyn brownstone. Her husband, Kwame, definitely has a green thumb and every summer I impatiently wait for the tree to bear fruit and be magically cooked into the greatest fig jam ever. The tree is especially abundant with fruit this year, and for the last two weeks Arlene has been  cooking up a storm. A couple of years ago she asked me for an easy recipe for preserving the figs. She has been using it ever since. 


(yield 6 half-pint jars)

4 cups fresh figs, cut into 1/2 inches pieces

2 cups granulated sugar

2 tablespoons fresh lemon juice.

A touch of vanilla bean

Combine the figs, sugar and lemon juice and bring to a boil. Reduce the heat to low and simmer, stirring occasionally, until the figs are tender and the juices have thickened, about 1/2 hour. Stir in the vanilla. Ladle into clean canning jars that are still warm from the dishwasher. Cover with the lid. Let cool and store in the refrigerator. 


Figs Reposing in Arlene's Kitchen ( Photo by Arlene Stein)

Tags: Figs , Jams , Sarabeth's Bakery

Categories: Jams


Your Comments

nancy  | August 22, 2012 6:51 PM

do you water bath bath this to process it

Your Comments

ARLENE  | August 22, 2012 7:20 PM

Yes this jam is fabulous but if it wasn't for the fabulous SARABETH, I would not have been inspired to make it.
Love you SB,
From your faithful Paperwork Queen

Your Comments

Your Comments

julie de lara  | August 27, 2012 4:41 PM

We also anxiously await my uncle's fig crop. His trees are growing in his backyard in Chicago Illinois. He cultivated them from cuttings from the tree my great grandfather brought with him when he emigrated from Sicily in 1930.

How much does 4 cups of figs weigh. I'd like to know the ratio of fruit to sugar.


Your Comments

Your Comments

MaryBeth  | September 20, 2012 5:54 PM


My grandmother made the most wonderful fig preserves from her huge old tree in Jacksonville, Florida. I have been searching for a recipe like hers and your's seems to be a close fit. I remember she cut up thin lemon slices and they tasted wonderful with the fig syprup. Do you think that would work with your recipe?


Mary Beth

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buy isabel marant sneakers  | March 14, 2013 4:29 AM

Thanks for sharing it!

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