FIG & ALMOND RUM JAM

In my parents’ garden grows a large, ancient fig tree that gifts us an abundance of sweet fruit every year.

My mom, always incredibly generous, shares them with me because—I’ll admit it—I absolutely adore figs!

This year the harvest was so plentiful that I decided to turn those beautiful figs into a luscious homemade jam to stock in the pantry.

Perfect for winter pies, thumbprint cookies, or simply spooned onto toast. And yes… there’s a little family secret in this recipe: don’t peel the figs.

Discover why as you read!

Let’s embark on this delicious journey…

Yields: about 7 jars (11 oz each)
Prep Time: 1 hour + cooling/sterilizing time
Cook Time: 20 minutes
Difficulty: Easy

🧾 Ingredients 

• 5 ½ lbs ripe figs (trimmed to yield about 4 ½ lbs)

• 3 ¼ cups granulated sugar

• Juice of 1 lemon (about 3 Tbsp)

• 1 cup sliced or chopped almonds

• 3 Tbsp white rum

🍳 Instructions

1. Prep the figs
   Rinse the figs very quickly, pat them dry gently, and remove only the small top stem. Cut each fig in half and check for any off smells or insects—discard any fruit that seems fermented or compromised. You should end up with about 4 ½ lbs of clean figs.

2. A family secret
   Chop the figs without peeling them. The skin adds flavor, color, and a lovely texture to the jam.

3. Start cooking
   Place the figs in a large nonstick pot with the sugar and lemon juice. Heat over medium-high and bring to a boil, stirring often.

4. Once boiling, cook for 12 minutes, stirring continuously with a wooden spoon.

5. Flavor boost
   Turn off the heat, stir in the rum, then add the almonds. Mix well.

6. Fill the jars
   Spoon the hot jam into sterilized jars, leaving ½ inch of headspace. Seal tightly, turn the jars upside down for 30 minutes, then flip them upright and let them cool completely.

7. Storage
   Store the jars in a cool, dark place. The jam is best after about 1 month of resting and keeps well for 1–2 years.

💡 Tips & Variations

• For a smoother texture, blend a small portion of the figs at the end of cooking.

• Rum keeps the color bright—substitute with brandy, bourbon, or omit for a non-alcoholic version.

• Add a pinch of cinnamon or vanilla for a warm, cozy aroma.

🔢 Nutritional Information (per 1 Tbsp serving)

(Approximate)

• Calories: 48

• Carbohydrates: 12 g

• Sugars: 11 g

• Fat: 1 g

• Protein: 0.3 g

• Fiber: 0.4 g

FIG & ALMONDS JAM

Perfect for winter pies, thumbprint cookies, or simply spooned onto toast.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 20 minutes mins

Total Time 1 hour hr 20 minutes mins

Course Dessert

Cuisine Italian

Servings 7 jars

Notes

Ingredients 

• 5 ½ lbs ripe figs (trimmed to yield about 4 ½ lbs)
• 3 ¼ cups granulated sugar
• Juice of 1 lemon (about 3 Tbsp)
• 1 cup sliced or chopped almonds
• 3 Tbsp white rum

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🍳 Instructions

1. Prep the figs
   Rinse the figs very quickly, pat them dry gently, and remove only the small top stem. Cut each fig in half and check for any off smells or insects—discard any fruit that seems fermented or compromised. You should end up with about 4 ½ lbs of clean figs.
2. A family secret
   Chop the figs without peeling them. The skin adds flavor, color, and a lovely texture to the jam.
3. Start cooking
   Place the figs in a large nonstick pot with the sugar and lemon juice. Heat over medium-high and bring to a boil, stirring often.
4. Once boiling, cook for 12 minutes, stirring continuously with a wooden spoon.
5. Flavor boost
   Turn off the heat, stir in the rum, then add the almonds. Mix well.
6. Fill the jars
   Spoon the hot jam into sterilized jars, leaving ½ inch of headspace. Seal tightly, turn the jars upside down for 30 minutes, then flip them upright and let them cool completely.
7. Storage
   Store the jars in a cool, dark place. The jam is best after about 1 month of resting and keeps well for 1–2 years.

Keyword fig jam, homemade fig jam, fig preserves, rum fig jam, almond fig jam, easy jam recipe, canning recipes, homemade preserves, fruit jam, fig recipe

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