Common Questions
Do I have to peel the figs?
Nope. The skin softens as it cooks and helps with body. Just trim the stems. If your figs have especially thick skins, you can peel a few, but it is not required.
What kind of figs work best?
Most fresh figs work here, like Black Mission or Brown Turkey. Go for ripe but not mushy. If they are very underripe, the jam will taste flatter. If they are super soft, it will cook faster, so keep an eye on it.
Can I use dried figs?
Yes, with a couple of adjustments. Use 8 ounces dried figs (stems removed) and chop them. Replace the 1/4 cup water with 1 1/2 cups water to start. Simmer until the figs are fully soft and plump, then continue simmering until jammy, about 18 to 30 minutes total. Dried figs vary a lot, so if the pot looks dry at any point, add a splash more water to prevent scorching. Optional: reduce the granulated sugar by 2 to 4 tablespoons if your dried figs are very sweet.
How spicy is this?
With 1/4 teaspoon red pepper flakes, it is warm but not over-the-top. Want more heat? Add flakes in small pinches at the end. Want it mild? Use a pinch or skip them entirely.
What makes it smoky?
A little smoked paprika. It gives depth without overpowering the fruit. Paprika varies by brand, so 1/4 teaspoon is a great starting point. If you want it smokier, go up to 1/2 teaspoon.
How do I know when it is done?
Look for most figs to collapse and the liquid to turn syrupy. Then, when a spoon dragged through the pot leaves a brief trail and the jam falls off the spoon in slow, glossy sheets, you are there. It will thicken more as it cools.
Optional extra confidence: Try the cold plate test. Put a small plate in the freezer for 5 minutes, then spoon a little jam onto it. If it wrinkles slightly when you push it with your finger, it is set.
Can I reduce the sugar?
You can, but the jam will be looser and less glossy. If you cut sugar, simmer a bit longer and keep expectations in the “spoonable fruit spread” zone.
