Fig-Blackberry-Orange Jam

Scott Peterson

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.

Yield: Makes about 3 cups
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 29
  • Calories from fat: 3%
  • Protein: 0.2g
  • Fat: 0.1g
  • Saturated fat: 0.0g
  • Carbohydrate: 7.4g
  • Fiber: 0.8g
  • Sodium: 0.2mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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.
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