This orange fig jam recipes is so incredibly easy to make, requires no pectin and tastes heavenly! I don’t even like figs and I love this jam. Use it on bread, in desserts, but my favorite way is with brie and crackers!
If you’ve been reading my posts for a while, you may recall that I don’t like fresh figs. However, I love fig jam! I’m going to show you…
How to Make Orange Fig Jam
I wish I did like figs, because they’re insanely good for you, but I just don’t; I can’t lie. However, a few years ago, I was practically force fed an appetizer by a French foodie friend, that had fig jam on top–and well–I loved it! It didn’t taste like figs to me, and the funny thing is that my mother, who ADORES fresh figs, doesn’t like fig jam! She thinks it’s sacrilegious to even think about making fig jam.
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Well, I had to disappoint her (again), because at our last Food Bloggers of Los Angeles (FBLA) meeting, the lovely Karla Stockli from the California Fig Advisory Board, Fresh Fig Growers Association and Fig Institute joined us, and brought us all flats of fresh figs (how’s that for alliteration?) At first, I wasn’t going to take one, but then I realized that I could make fig jam.
When I got home, I set out to find a recipe online and came across a Drunken Fig Jam recipe from Bon Appétit, and decided I’d make an orange version of it by replacing the brandy with Grand Marnier. I also swapped half of the lemon zest for orange. As I already commented, I like orange fig jam on top of brie and crackers, but you can use it anyway you like to use any other jam. Put it on bread or toast, in yogurt, with scones, etc. I hope you enjoy my recipe!
(Thank you, Karla! We’ll enjoy those figs well into winter now!)
Orange Fig Jam
adapted from Drunken Fig Jam on Bon Appétit
makes about 3 half pint jars
Special equipment: glass jars for the jam
Ingredients
- 1 kg (about 4 1/2 cups) ripe, fresh figs (stems removed and cut into 1/2″ pieces)
- zest from 1 fresh organic orange
- zest from 1 fresh organic lemon
- 2 cups (500 g) sugar
- 4 oz (120 ml) Grand Marnier
- a pinch of salt
Place the figs in a large pot.
Next, add the orange and lemon zest, sugar, Grand Marnier and pinch of salt into the same pot.
Stir and let stand at room temperature for one hour, stirring occasionally.
After an hour, put the pot on medium high heat and bring to a boil, stirring to dissolve the sugar.
Reduce heat to medium and continue to boil the orange fig jam for approximately half an hour. Stir and mash the figs with a potato masher, to crush the pieces. When it has boiled for half an hour, remove from heat.
Ladle the orange fig jam into rinsed, hot clean jars (rinsed with boiling water), leaving about 1/4″ space at the top, clean the rim and cover with hot lids (also rinsed with boiling water).
Finally, process in a water bath for 10 minutes, or keep refrigerated.
NOTE: when I make jam, I pour the boiling jam into old jam jars. Once the jam cools, the middle of the lids will almost always “pop” meaning the jars have sealed (the center of the jar will also become concave). If they do not “pop”, the jam will definitely spoil (and will be dangerous to ingest) if not refrigerated. I keep the unsealed jars in the fridge.
Cut some pretty fabric and cover the lids, tied with a little ribbon for beautiful gifts.
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Orange Fig Jam
Super easy fig jam flavored with a touch of orange makes a wonderful gift, if you're able to give it away!
Ingredients
- 1 kg (about 4 1/2 cups) ripe, fresh figs (stems removed and cut into 1/2" pieces)
- zest from 1 fresh organic orange
- zest from 1 fresh organic lemon
- 2 cups (500 g) sugar
- 4 oz (120 ml) Grand Marnier
- a pinch of salt
Instructions
- Place the figs in a large pot the add the orange and lemon zest, sugar, Grand Marnier and pinch of salt. Stir and let stand at room temperature for one hour, stirring occasionally.
- After an hour, put the pot on medium high heat and bring to a boil, stirring to dissolve the sugar.
- Reduce heat to medium and continue to boil for approximately half an hour, stirring and mashing the figs with a potato masher, to crush the pieces. Remove from heat.
- Ladle into rinsed, hot clean jars (rinsed with boiling water), leaving about 1/4″ space at the top, clean the rim and cover with hot lids (also rinsed with boiling water) immediately.
- When cool, the lids will "POP" and become concave in the middle. If this does not happen, the seal is not good and you will have to store these jars in the fridge.
Notes
NOTE: when I make jam, I pour the boiling jam into old jam jars. Once the jam cools, the middle of the lids will almost always "pop" meaning the jars have sealed (the center of the jar will also become concave). If they do not "pop", the jam will definitely spoil (and will be dangerous to ingest) if not refrigerated. I keep the unsealed jars in the fridge.
Nutrition Information:
Yield: 50 Serving Size: 1 tbspAmount Per Serving:Calories: 48Total Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 11gFiber: 0gSugar: 0gProtein: 0g
I have made several fig jams with white port, white wine or brandy and they were super delicious! I was excited to try this recipe but felt like the Grand Marnier took over the flavor of the fruit. I think I will try half orange juice and half Grand Marnier next time. I used the green figs which were not as sweet so maybe that was a factor as well…
Good idea, and yes maybe the figs were the reason, too. Good luck 🍀
Came across this recipe when trying to find a different recipe for my deluge of figs. I have so many figs that I freeze them. Would thawed figs cause an issue with too much moisture for this recipe. I’m planning on using orange extract and vanilla instead of Grand Marnier. Thanks so much! I love orange so I’m looking forward to this.
Hi Karen, my apologies for the late reply as you wrote this when I left for NYC on my way to Italy for 3 weeks! I just got back last night and hope you tried the recipe. I have made jam from other frozen fruit with no issues, so I would guess that figs would work, too. Did you give it a try? Let me know, and again, sorry for the late response!
Great recipe! I have followed all the instructions but made it in the oven dish and baked it on 150 degrees C for 1 hour. I made it with 4 kg of figs and made one batch exactly following the recipe. In the next batch, in addition to this recipe-I have added 150 grams of dark chocolate, vanilla sugar and amaretto liquor! They both turned exceptionally good. Thanks for sharing your recipe with us!
Wow! Amazing, Ornela! So glad it turned out so well :) Enjoy!
[…] degree because fresh figs are her favorite fruit. I can put them into a smoothie, and I do love orange fig jam with brie and crackers, but she still sees this as a crime, just to a lesser […]
[…] Orange Fig Jam […]
I have just processed 12# of figs using your recipe. I’ve made fig jam on and off for 30 plus years and this is the BEST recipe! In case this helps others, this is what I did:
* used frozen fruit defrosted overnight. “De-stemmed” only.
* processed portions in my food processor using “pulse” instead of cutting by hand
* prepared jam in 6# batches using your recipe and times. I multiplied the ingredients accordingly, but kept the same times.
* suffered NO lapse in quality form larger batches
I also did not have Grand Marnier, so I substituted 1 cup Apricot Brandy in one batch (then ran out!) and Triple Sec in the second batch. I think I prefer the Triple Sec in that comparison but will buy Grand Marnier to use when I do the rest of the frozen figs. My yield was 192 oz of jam. (Because I used so many oranges and lemons, I squeezed both for juice; froze the lemon juice in ice cube trays in 1 T. quantities.) Thank you for this wonderful recipe!
Oh my goodness, you are a veritable fig-jam pro! Thank you so much for letting me (and others) know about your success with this recipe, Cindy! I really appreciate it and am so happy you are elated with the results. If it’s good with Triple Sec, you can imagine how it is with Grand Marnier! Lovely review, thank you again! CC
The Grand Marnier wins! Velvety orange deliciousness. These jars will become my secret stash LOL!! Now on to the plums in the freezer… Do you think the same procedure (ingredient ratio, rest time, and cooking time) would work for the plums? While I don’t want to return to commercial pectin, I REALLY don’t want to stand over the stove waiting for the slow slide off of a spoon! The plum is a perennial favorite and any suggestions you have would be appreciated.
Hi Cindy, I’m so happy you love the orange fig jam! I don’t think the plum jam can be made the exact same way as the fig with the same results since they are such different types of fruit. Unfortunately, without using pectin, the only way for the plum jam to set would be to boil it long enough. My suggestion is to listen to an audio book or podcast while you’re making the jam, enjoy the process :) Yes, you can also tell me you don’t have time and to shut up! ;) Thanks again for the lovely review! CC
Haha, yes, I was afraid you were going to say that but a girl can hope LOL! Thank you for your reply, I appreciate your time. The review was a pleasure to give, a necessity really, after that slice of heaven jam you gave us!!
You are much too kind, Cindy! Thank you and good luck with your plum jam! CC
I’d try chia seeds, since figs have a fleshy texture the seeds blend right in. I’m not find of traditional pectin and now make my fruit jams with chia.
I’m making my first fig jam batch with a generous 2.25 lbs of brown Turkey figs from my own tree. Half of it’s going to be chilled, then folded into homemade keto vanilla ice cream for an experimental fig ice cream batch, the rest will go into freezer bags. So many figs to be picked each morning that I am freezing about 5 more lbs!!
[…] Orange Fig Jam […]
[…] and I’m still getting thank you cards for it. The recipe we used is heavily inspired by a blogger named Christina’s Cucina, although I have modified it a bit and use orange juice instead of Grand Marnier to keep it […]
This sounds yummy! Does it matter what kind of figs? The photos seem to show either green or tiger stripe figs. I’m trying to decide what to do with 2 lbs of Mission figs.
Hi Jolie, no you can use whatever figs you like. I’ve made it with green and black figs (not sure of their actual names)! :) Enjoy!
I love figs, and have three varieties growing in my yard, all planted by me! Last year I finally got the courage to make jams and canned tomatoes and overcame my fear botulism. This year I was determined to make fig jam, but was not happy with the huge quantity of sugar called for in most recipes, that’s how I found Christina’s Cucina. Made the jam yesterday, I only had lemons and did not want to go out to buy oranges, so I used the zest of a large lemon and some of the juice and skipped the Grand Marnier… did not have that either. Next batch I will be sure to have an orange and some kind of nice liquor, if not Grand Marnier. The jam turned out perfect and is really delicious. Thank you Christina.
Wonderful, Mari! How lovely to have three figs that you planted yourself! Wow! I bet the lemon version is nice, too. Thanks so much for your lovely comment and enjoy your fig jam! :)
Have made lots of fig preserves with all sorts of things… cognac was the last one to huge success. Lots of different kinds of whisky in our house, so I combined a Canadian rye with a winter’s gold single malt Dalwhinnie…. which was the end of a bottle so the rye made up the balance. I am also flush with figs so made a larger batch. Lots of jam giving in my future!
Good for you! Can’t go wrong with Scotch whisky anytime! :)
COULD THIS BE MADE WITHOUT THE GRAND MARNIER.
Of course, just omit it, but it won’t be as orangey.
I think the Grand Marnier does not add much orangeness, there is orange peel already, but it does add. More because of the vanilla in the Grand Marnier I think. What I do instead is use a bit more orange zest, and a bit of vanilla. (Essence or extract, doesn’t matter). I think Grand Marnier in jam is a bit over the top.
I’m confused by your comment, Rick. What are you saying?
No need to make this recipe at all if you think it’s over the top. The rest of us who do will enjoy it immensely! Have a better day! :)
[…] Orange Fig Jam […]
My mom poured being hot jam into sterilized jars and turned them upside down for a couple minutes. Then she would turn them back up. And yes t&e so that didn’t pop were put in fridge and used promptly.
I haven’t heard of that method, but the heat of the jam must cause the sealing of the lids. Thanks, Kelley!
I bottle jam using clean bottles and screw o lids. But jam goes mouldy and some makes bubbles.
It sounds as though your bottles aren’t sealing, Theresa. If this is the case, keep them in the fridge. You don’t want to mess with unsealed food as it can give you food poisoning. If you use jam jars, you will see and hear them seal (a loud pop) and the center of the lid will go down. Then it’s sealed. If this doesn’t happen, put them in the fridge asap.
[…] eat fresh figs, but when I was given a box of them, I decided to turn them into some jars of lovely Orange Fig Jam, and did it in no […]
Variation: I like to add cinnamon (a heaped teaspoon or more per kilo figs), allspice, vanilla (essence), and grated fresh ginger. For me the Grand Marnier is a but over the top if vanilla and cinnamon are added.
I also have an undrinkable bottle of Marc de Bourgogne (very sharp French eau de vie) that is really good in this jam. Just a splash.
Oh, now that’s a variation I’ve never seen. Probably good in Christmas baked goods! I’m not big on cinnamon and lots of spices, but I know many others are. Glad you like the recipe, Rick. :)
I’ve NEVER made anything with figs before. So, this may be obvious, but I have to ask… Do I peel the figs first?
You can peel them if you prefer, but I didn’t. They have very thin skins and are totally edible and less work! :)
My variation:
Scant quart of figs, stemmed and quartered
Half cup dates, pitted & quartered
Rind, juice, & as much flesh as possible minus seeds of og lemon & orange
4 Tbsp sugar
Salt to taste
Proceed with recipe as written.
My figs are only just coming in, so I only got that scant quart off the tree. I figured dates would make up the volume decently. Also, I am out of Cointreau, so I improvised with the citrus juices. Between the dates and the juices, I was able to reduce the sugar substantially. I am excited to serve this with cheeses and as a filling between cake layers!
Delicious! Love serving it with cheese, but haven’t tried it in cakes! Enjoy!
Hi Rilla. I’m not familiar with what the OG means before lemon/orange. Also, did you really go from 2 c sugar to 4T? How much did your recipe make?
Hi Jodie, I’m going to interject here. Not sure about og, just assumed it was a typo, but this will not make jam. It will essentially be cooked figs and won’t keep very long in the fridge. You cannot make jam with 4Tbsp of sugar and this amount of figs. Just in case you wanted to try it to make jam.
I made the jam today and it is delicious. I used the USDA approved method of canning the jam in a boiling water bath. It is a bit more work than the open kettle method, but from a food safety point of view worth the little extra time it takes.
The boiling water bath is more likely to result in a jam that will not grow bacteria or mold. My mother made jams and jellies at home, and sealed them with paraffin, and they sometimes spoiled due to an incomplete seal. It would be a shame to lose a jar of this tasty treat due to spoilage.
Please be safe out there in food world?
Awesome, Vickie!! That’s good to hear and yes, it is a bit more work, but as you said, more secure. :) Thanks so much for coming back to let me know you liked the recipe!
Thanks so much, I’m looking forward to making this!
Enjoy it, Shellie! It’s so good!
[…] Orange Fig Jam at Christina’s Cucina: […]
Every year I make a different flavored fig preserves. Last year it was Cherry Fig, the previous year Grapefruit Fig and this year I will adapt your recipe to pair the figs with tangerines.
That’s a great combination, Peggy! What a lucky family you have to look forward to a different version each year! Let me know how it turns out! CC
Found your recipe when I searched for Fig Jam. Came up as Orange Fig, and I love orange!! We had an over abundance of white figs on our “bush” this year. My husband just picked 2+lbs more this afternoon!! Just finished jarring the jam. Can’t wait to try it! Looking forward to it. Your recipe was so simple. Glad I found it!
I honestly get such rave reviews from that jam, Sheryl. I’m sure you’ll love it too and thank you for leaving a comment to let me know you used my recipe, it means a lot to me! Enjoy the jam! :)
was wanting to know if this could be done with a crockpot????? and if id have to alter ingredients
Hi Brandi, I’ve never made jam in a crockpot before, but apparently it can be done! http://www.chowhound.com/food-news/169024/9-great-slow-cooker-jams-preserves-and-condiments/
Made it, love it!!! This is one amazing jam. The orange in the zest and grand marnier are a wonderful touch. Delish!
Yeah!!
Woohoo!
This is it! Finally! I have made fig jam for four or five years with mixed results. We have two beautiful fig trees and every year I try again. The first year the jam was as hard as a hockey puck. The second year, too runny. The canning recipes I read were not helpful. Cook it till it “sheets off the back of a cold spoon.” Ugh. Add more Sure Gel. I did and did not like the consistency of the jam. Then, a few days ago, I made this and it is wonderful. The Grand Marnier doesn’t overpower it, but enhances the flavor. And cooking it about 30 minutes works. No sheeting off the back of a spoon. And most important, it’s delicious. Thank you!
Wonderful, Kathy!! So happy you finally had a good outcome with your fig jam! Nothing is more frustrating than ruining a harvest of your own fruit! Now you need to try it on brie and crackers-it’s fabulous! Thank you so much for letting me know, I appreciate it! :)
[…] ricotta; the flavor was sublime. This was accompanied with a delicious toasted fig bread (remember, I don’t like figs-I loved this bread), some lupini and olives, homemade tomato jam, which was incredible, and Italian […]
I really love this Christina! The Grand Marnier is a wonderful addition to the orange and fig. And I seal my jars the same way. I do have a huge pot designed for canning with all the racks, but I did a bunch of canning this week and used the method my grandmother always used. The same as what you describe. If the centers of the seals pop, I know I’m good to go :-)
It truly is the easiest method, I agree! I hope you try this jam as it’s so, so delicious (and I don’t like figs)! CC
Beautiful post! Of course my mom also adores figs & loves that we have a tree in our backyard :) Thanks for sharing!
do you add range juice for flavor or just the orange zest?
No, Oobe, I didn’t add the juice, just the zest, but you could decrease the liqueur and add some juice as a variation, I’m sure. Let me know how it turns out if you do. :) CC
Your jam looks delicious and I desperately want to try some on toast with blue cheese. Too bad I used up all my figs or I’d make my own. Guess I’ll just have to go out and buy some more.
I’m sure that would make Karla happy! :)
I really love fresh figs, I have poached and canned but never made jam. Must try this, really love that you added citrus.
Wow, I’ve never heard of poached and canned figs! Just goes to show you, in my house, no cooking of figs ever occured! My mother ate them all raw ;)
Fabulous! I struggle with cooking figs because I love them so much raw. I like your pairing of orange and fig. Can’t wait to try that.
Oh, lucky you that you like them! My mother claims that I”m not Italian because I don’t like figs! ;)
I just found your blog through today’s ‘California Fig’ post on FB. LOVE this! I love fresh figs AND fig jam, and have loads of figs coming on in the garden. I can’t wait to make this! And your blog is wonderful too–I had a nice little foray through it over this morning’s oatmeal :)
Cheers,
Lorrie
Thank you so much for letting me know, Lorrie! You made my day! I hope you enjoy the jam once you try it, and hope you’ll be back to visit my blog often! Thanks again, CC :)
This is right up my alley. I put fig jam on everything!
Ha ha! I’m sure you would love this, then! Thanks, Sheryl!
So professional and pretty! I wish i had seen this sooner. I ended up roasting mine in olive oil, balsamic and a little brown sugar to use in something savory. This sounds way better! :)
Aww…thank you, Adair! My fault for not posting sooner as I made the jam right after the FBLA meeting. I’m sure yours were really tasty too!