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Tin and Thyme

Vegetarian food blog featuring delicious and nutritious whole food recipes, creative baking and luscious chocolate.

Home » World Cuisine » Flavours of the Middle East » Fig, Apple & Pomegranate Jam

Fig, Apple & Pomegranate Jam

by Filed Under: Flavours of the Middle East, Gifts, Preserves

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With its gorgeous jewel like colour, this fig, apple & pomegranate jam tastes wonderful. It has a perfect figgy flavour, but with tart notes from the lemons and pomegranate molasses which offsets its sweetness beautifully. The addition of apples ensures an easy set.

Jars of fig, apple & pomegranate jam.

Following the publication of Diana Henry’s latest book, Salt, Sugar, Smoke, I noticed a flurry of tweets about her fig and pomegranate jam. I’ve become a bit of a fig addict recently whilst they’ve been selling reasonably cheaply, so I was intrigued.

Fig, Apple & Pomegranate Jam

I didn’t have all of the ingredients required for Diana’s recipe. But I did have figs, pomegranate molasses and cooking apples from my mother’s garden. Being a bit of a purist, I didn’t want to use sugar with added pectin. So I not only adapted the recipe to omit the ingredients I didn’t have but I also used more apple & lemon to help set the jam. Initially, I was going to add chocolate, but at the last minute decided I wanted to taste the fruity flavours in all their purity. Plus it would have been a shame to spoil the beautiful deep pink colour.

The recipe for this fig, apple & pomegranate jam is quite an easy one. It’s more or less just a case of throwing everything into a large pot and boiling it for fifteen minutes or so. The apples contain lots of pectin, so the jam sets without too much trouble. You will need to sterilise your jars properly and seal them well once they’ve been filled. If you store it in a cool dark place, the jam should then last for a year or so. You can find out how to sterilise jars in this spiced apple chutney post.

The jam tastes fantastic: figgy, but zingy too. The consistency is just right, not too runny and not too solid. I’m glad my jars of jewel like jam turned out as well as I’d hoped as I’ll be presenting some of them as Christmas gifts. I’m not yet sure how I’ll combine the jam with chocolate, but I surely will at some stage.

Judge the Jam

Susan over at A Little Bit of Heaven on a Plate is running her Home Made and Well Preserved Challenge again this year. Last year I entered apple and lemon curd, which I’ve made several times since as it’s so good. There are two categories: chutney and jam. They will both be judged with a lovely prize for the best in each category. I am, of course, entering this into the jam category. Vivian Lloyd, WI judge and author of First Preserves is the judge for this category, so it’s all a little bit scary.

Update

Chocolate and this delicious fig, apple & pomegranate jam did come together in the end. I made this figgy jam almond cake with white chocolate and it was delicious.

Other Jam Recipes You Might Like

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Fig, Apple & Pomegranate Jam. PIN IT.

Jar of fig, apple & pomegranate jam.

Fig, Apple & Pomegranate Jam – The Recipe

Jars of fig, apple & pomegranate jam.
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5 from 2 votes

Fig, Apple & Pomegranate Jam

Jewel like in colour, this jam has a perfect figgy flavour. The tart notes from the lemons and pomegranate molasses offset its sweetness beautifully.
Prep Time20 mins
Cook Time20 mins
Course: Jams, Chutneys etc
Cuisine: Middle Eastern
Keyword: apples, figs, jam, pomegranate molasses, preserves
Servings: 5 jars
Author: Choclette @ Tin and Thyme

Ingredients

  • 600 g fresh figs (I used 12)
  • 3 cooking apples
  • 2 lemons - unwaxed (organic if you can)
  • 3 tbsp pomegranate molasses
  • 600 g golden granulated sugar

Instructions

  • Wash the figs in clean water, then remove the tops and quarter them. Place in a large stainless steel pan.
  • Peel, core and roughly chop the apples. Add to the pan along with 12 fl oz water.
  • Grate in the lemon zest, then juice and add to the pan along with the pomegranate molasses.
  • Bring to the boil, then simmer for a few minutes until everything is soft. Add the sugar and stir until dissolved. Boil for about 15 minutes until setting point is reached. Test this by placing a saucer in the freezer, spooning in a bit of jam and seeing if it wrinkles when pushed with a finger.
  • Pour into warm sterilised jars and seal.

Notes

I made 4 standard jars and 4 mini ones to be used as Christmas presents.
Will keep for a year in a cool dark place if well sealed. Store in the fridge once opened.

Sharing

Laura of How to Cook Good Food has chosen pomegranates as this month’s One Ingredient, so I’m happily submitting this to it. One Ingredient is co-hosted by Nazima of Franglais Kitchen.

The letter for Alpha Bakes happens to be J this month, so I am submitting this as J for Jam. Alpha Bakes is a monthly challenge hosted alternately by Caroline Makes and The More Than Occasional Baker.

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Comments

  3. Jayne says

    What lovely jam! I love the colour! As I dont use white sugar I also never use jam sugar with added pectin. I made fig jam in the summer but think the addition of pomegranete molasses would be wonderful! Great recipe.

    Reply

  11. rita cooks italian says

    This is a fantastic Christmas gift! It is an unusual combination fig and pomegranate to me!! It sounds very Christmassy. I love figs but I do not use pomegranate (the tiny seeds drive me crazy!!).

    Reply

    • Choclette says

      Thanks Rita, I know just what you mean about pomegranate seeds, they can be very annoying. I used pomegranate molasses here, so all I had to do was open the bottle 😉

      Reply

  13. A Trifle Rushed says

    The jam is lovely isn’t it, I made a small batch a few weeks ago.
    I’ve spent all day making chutneys, liqueurs and mincemeat, so I really must enter them into a few events.
    I’m going to try your apple and lemon curd, it sounds scrumptious.
    Jude x

    Reply

    • Choclette says

      Oh did you blog about it Jude? Must come over and have a look. Did you follow Diana’s recipe exactly? I’m just imagining your larder now packed full of delicious things in jars. Must think about making some mincemeat again – last year’s was delicious.

      Reply

  14. Chele says

    What a lovely colour and I love the flavour combo too. Never thought I would say this, but I think chocolate may have been a step too far in this case.

    Reply

  15. laura@howtocookgoodfood says

    I have also noticed lots of chat about Diana Henry’s latest book and this is certainly the recipe I would choose as I am also a big fig fan. It must be the most wonderful colour as well as having a good texture from the crunchy fig seeds. I know you will find a way of combining this with chocolate to great effect and I also like the way you chose not to use sugar with added pectin.
    I had a nightmare with my hedgerow jelly and had to re-boil it three times but if I get a chance to make this I hope for better results first time!
    Thanks for entering One Ingredient xx

    Reply

    • Choclette says

      Laura, I know you are a fig fan. I put my latest obsession with figs entirely at your door 😉

      I was expecting the colour to be a rather dull brown as is fig jam I have bought before, so I was really surprised by the lovely colour. Did your jelly have crab apples in it? If so, you shouldn’t have had any problems.

      Reply