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 in the recipe ensures an easy set.
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 post on how to sterilise glass jars, bottles and associated lids.
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.
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
- Apricot & vanilla jam via Tin and Thyme
- Blackcurrant & chilli jam via Tin and Thyme
- Chocolate blackberry jam via Tin and Thyme
- Damson jam via Fab Food 4 All
- Easy strawberry jam via Tin and Thyme
- Kumquat jam via Christina’s Cucina
- Persian carrot jam via Tin and Thyme
- Rhubarb and ginger jam via Farmersgirl Kitchen
Keep in Touch
Thanks for visiting Tin and Thyme. If you make this fig, apple & pomegranate jam, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
If you’d like more fig recipes, follow the link and you’ll find I have quite a lot of them. All delicious and nutritious, of course.
Fig, Apple & Pomegranate Jam. PIN IT.
Fig, Apple & Pomegranate Jam – The Recipe
Fig, Apple & Pomegranate Jam
- 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
- Wash the figs in clean water, then remove the tops and quarter them. Place in a large stainless steel pan.600 g fresh figs
- Peel, core and roughly chop the apples. Add to the pan along with 12 fl oz water.3 cooking apples
- Grate in the lemon zest, then juice and add to the pan along with the pomegranate molasses.3 tbsp pomegranate molasses, 2 lemons
- 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.600 g golden granulated sugar
- Pour into warm sterilised jars and seal.
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.