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Fig-Blackberry-Orange Jam

Scott Peterson
Yield Makes about 3 cups
We love to stir this intensely fruity jam into plain yogurt, so we usually take it off the heat when the mixture is still a bit runny. Cook longer for a thicker consistency. Prep and Cook Time: 25 minutes, plus 2 hours to chill. Notes: To see whether the jam has cooked long enough to thicken to your taste, put a tablespoonful onto a well-chilled plate (you can put the plate in the freezer 20 minutes ahead of time). When it contacts the cold plate, the jam will thicken immediately, giving you a sense of its final consistency.


  • 2 pounds (about 2 pints) ripe figs, rinsed, stem ends trimmed, and cut into quarters
  • 6 ounces (1/2 pint) blackberries, rinsed
  • 3/4 cup sugar
  • 1/2 cup fresh orange juice
  • 1 1/2 teaspoons freshly grated orange zest

Nutrition Information

  • calories 29
  • caloriesfromfat 3 %
  • protein 0.2 g
  • fat 0.1 g
  • satfat 0.0 g
  • carbohydrate 7.4 g
  • fiber 0.8 g
  • sodium 0.2 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a 4-quart pan over medium-high heat, combine figs, blackberries, sugar, and orange juice. Bring to a boil and cook, stirring often, until liquid has the consistency of thick maple syrup, about 12 minutes. Stir in orange zest. Boil, stirring often, another 2 minutes, or until mixture reaches desired thickness (see notes).

  2. Remove jam from heat and let cool at room temperature 15 minutes. Chill, covered, at least 2 hours in refrigerator before using. Jam keeps, chilled, up to 4 weeks.

  3. Note: Nutritional analysis is per tablespoon.