Cinnamon Fig Jam

This Cinnamon Fig Jam is an addicting and delicious jam accented with a hint of cinnamon.

Cinnamon Fig Jam by
My neighbor has this glorious fig tree. It produces more figs than three households can handle. Usually, my husband and kids get ahold of these wonderful fruits before I can do anything with them. But, this week, my man is out of town, and that means I can go to town and work some magic in the kitchen! And since I have probably 6lbs of these figs, it looks like a busy week!

I made a delicious pan-seared chicken breast with fig sauce already. So now I was onto fig jam. I’ve never made jam before, though I adore homemade jams. Jamming is a specialty in my family as my aunts are wonderful at it. From the exotic Quince to the typical Strawberry, I love all jams.

Figs for Cinnamon Fig Jam by

How hard could it be?

Not hard at all, actually. You chop the fruit, add some water and sugar and you’re done. It’s when you want to make it with less sugar and use pectin that it gets tricky. But basic jam, is easy enough.

Figs cooking for Cinnamon Fig Jam by

I found this recipe on the blog, Eating Out Loud. I’m sure I could cut back on the sugar, which I will probably try the next time I make jam. But, the taste is really remarkable.

I used some great whole-grain crackers, Ak-Mak, schmeared some mascarpone cheese on it, then topped it with a dollop of this Cinnamon Fig Jam (click here for the full recipe). A little rosemary and you have a great snack!

Cinnamon Fig Jam

An addicting and delicious jam accented with a hint of cinnamon. Recipe adapted from Eating Out Loud


  • 3/4 cup granulated sugar
  • 1/2 cup water
  • 1 lb figs, fresh, *
  • 1 3-inch strip lemon zest
  • 1 cinnamon stick
  • 1/2 lemon, juiced


  1. In a small pot over medium-heat add:
    • 3/4 cup granulated sugar
    • 1/2 cup water
  2. Stir until sugar has dissolved.
  3. Wash, remove stems and cut into quarters:
    • 1 lb figs, fresh , *
  4. Add figs to sugar mixture.
  5. Stir in:
    • 1 3-inch strip lemon zest
    • 1 cinnamon stick
    • 1/2 lemon , juiced
  6. Bring the mix to a light simmer and leave the pan uncovered.
  7. Cook for about 1 hour or until the mix thickens.
  8. Remove from heat and allow to cool.
  9. If you prefer a smoother jam, use a hand blender to purée figs.
  10. Store in an airtight container in the refrigerator.


Serving Suggestions: Great for breakfast on toast or serve as an appetizer with whole-grain crackers, mascarpone cream and rosemary (pictured above).

Cooking Tips: * If using large figs, cut into small pieces.

Prep Time:

Yield: 6 servings

Cook Time:

Cinnamon Fig Jam Detail

Now, onto the next fig experiment!

Cinnamon Fig Jam by


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