Fig and Tomato Jam blends two fruits to create an out-of-this-world flavor in this homemade quick jam recipe. Pairing well with bread, crackers, and cheese, this jam has infinite uses at your next dinner party or in your next breakfast spread. A truly rustic, artisan recipe made simple and fast!
Figs and tomatoes, the unlikely pair. One weekend, I found myself with a small box of fresh figs along with some crushed tomatoes I had only used a little of for a dinner recipe.
Could I mesh the two together along with sugar to create the tastiest jam ever? I was at least up to the task of trying to find out!
I’ll admit, I am not a huge fan of fresh or dried figs. However, a family member advised me to try it in a jam. Honestly, is there anything that sugar can’t make better?
After a bit of research on making quick jams and quite a bit of cooking experience under my belt, I concocted this flavorful Fig and Tomato Jam recipe. With a bit of texture from the figs and the slight sweetness and color from the tomatoes, this makes for a fun late summer recipe. Perfect for using up those garden tomatoes and fresh figs.
You do not have to be a canning expert or jam expert to make this small-batch quick jam. It is simply a thick sauce that thickens up into a jam as it cools. Simple as that. Nothing to be intimidated by.
Fig and tomato quick jam is perfect for adding to toast or a peanut butter sandwich. It also goes well with a grazing or charcuterie board for a dinner party. Such an elegant way to enjoy this rustic recipe!
Really it’s what you make it. I can be fancy or just used as a topper to your morning breakfast. However, I may just have to experiment and add a middle layer of this to some homemade breakfast bars soon…
I can’t wait for you to try this. And I promise, even if you don’t like figs, you will love my Fig and Tomato Quick Jam recipe.
Let’s learn how to make it…
Do I have to can my jam?
Unless you are making a large batch that you want to preserve long-term, you don’t have to can these. I store mine in glass jars in the refrigerator and they last for about 10 days or so (longer if frozen). Pressure canning is not necessary for a small-batch recipe like this.
Tools You Need
Measuring cups and spoons
Glass jars, about 3 for storing
Ingredients | Fig and Tomato Jam
For exact measurements, please see the recipe card at the end of this post.
Figs – Figs add color and texture in this tasty jam recipe. Fresh is best.
Tomatoes – I use canned, crushed tomatoes for this recipe. You can also puree some fresh tomato instead if you prefer.
Vanilla – Vanilla extract brings out all the flavors by enhancing them. I use a home-brewed vanilla extract, but you can purchase one from a store, too.
Sugar – Granulated sugar is used in the jam to add sweetness and thicken the consistency as it simmers.
Lime – You can’t have a fig and tomato jam recipe without some sort of citrus. Lime (or lemon) juice and zest are used to add a sweet, slightly tart taste to the mixture to enhance the fig and tomato flavor.
How to Make Fig and Tomato Quick Jam
Begin by removing stems from the fresh figs and rinsing them off.
Transfer the figs into a large pot. With an immersion blender, blend up the figs until smooth or almost smooth, depending on how much texture you want the jam to have.
Stir in crushed tomatoes, sugar, water, and lime juice and zest.
Bring pot to a boil over high heat; reduce heat to a rapid boil at medium heat.
Boil, whisking continuously, until it reaches a jam-like consistency. Usually around 10 minutes.
Once it is done, remove from heat and whisk in vanilla extract.
Carefully, pour jam into clean jars using either a ladle and a liquid measuring cup or a funnel.
Wipe rims and sides of jars clean, secure the lid and rim, and allow to cool at room temperature for an hour or so. Store in the refrigerator for no more than 10 days.
Tips for Making Fig and Tomato Quick Jam
This is a quick jam, not a true canning jam. Do not store at room temperature. Refrigerate or freeze jam only.
For ease, invest in a small kitchen funnel to pour the jam into jars. Alternatively, use a ladle to scoop it into a liquid measuring cup. Then pour this into the jars.
To freeze jam, pour filling almost to the top of the jar, leaving about an inch of empty space. Secure lids and cool at room temperature. Once cooled, store in the freezer for up to six months. Once thawed, it can be kept in the refrigerator for one week.
To check to see if jam is the right consistency, place a plate in the freezer beforehand to make it really cold. When you think the jam may be ready, test it by plopping a small spoonful down onto the cold plate. After a minute, it should have a jam-like consistency.
More Sweet Treats
Fig and Tomato Quick Jam
- measuring cups and spoons
- large pot
- immersion blender
- glass jars about 3 for storing
- funnel optional
- 2 lbs fresh California figs
- 1/2 cup canned, crushed tomatoes
- 1 1/2 cups sugar
- 1 lime zested and juiced
- 1/4 cup water
- 2 tsp vanilla extract
- Begin by removing stems from the fresh figs and rinsing them off.
- Transfer the figs into a large pot. With an immersion blender, blend up the figs until smooth or almost smooth, depending on how much texture you want the jam to have.
- Stir in crushed tomatoes, sugar, water, and lime juice and zest.
- Bring pot to a boil over high heat; reduce heat to a rapid boil at medium heat.
- Boil, whisking continuously, until it reaches a jam-like consistency. Usually around 10 minutes.
- Once it is done, remove from heat and whisk in vanilla extract.
- Carefully, pour jam into clean jars using either a ladle and a liquid measuring cup or a funnel.
- Wipe rims and sides of jars clean, secure the lid and rim, and allow to cool at room temperature for an hour or so. Store in the refrigerator for no more than 10 days.