This chunky Fig & Poblano Jam is a delightful blend of sweet, smoky, and slightly spicy flavors. The jam’s chunky consistency gives it a rustic, homemade feel, making it perfect for spreading on crusty bread, pairing with cheeses, or using as a unique glaze or condiment for roasted meats. It’s also wonderful on our Fig & Caramelized Onion Pizza! This jam is a bold, versatile addition to your pantry, adding a layer of complex flavors to both savory and sweet dishes.
We use both green figs (Sierra, Tiger or Kadota) and brown figs (Black Mission or Brown Turkey) in this jam. The fresh figs bring a rich, natural sweetness with their tender, juicy texture, while the poblano peppers add a subtle heat and depth that perfectly balances the sweetness of the figs.
If we make a large batch of this jam, then of course we like to can it in a boiling water bath for about 5 minutes to sterilize and seal the jars. Here is a good link on how to can jam, in case you have not done it before! Everyone has their own way of doing this, but for jams, we prefer this method over a pressure canner. Here are some canning safety tips from the FDA you may want to review before you start making your jam!
Fig & Poblano Jam
Ingredients
- 1 lb. fresh figs (green, brown or both)
- 1 poblano pepper (stem and seeds removed, and finely chopped)
- 3/4 cup light brown sugar
- 2 tsp. fresh lemon juice
- 1 tbsp. water
- 1 tbsp. red wine vinegar
Instructions
- Wash figs, remove stems and cut into quarters or eighths, depending upon how big they are. You want pieces that are about 1/2-inch in size.
- Wash poblano peppers, remove stem, seeds and white membranes and finely dice.
- Add figs, poblanos, brown sugar, lemon juice and water to a medium-sized pot. Bring to a boil and stir until well-integrated. Reduce heat to medium-low and continue to cook for approximate 20 minutes, or until thickened. Mixture will thicken more as it cools.
- While the jam is cooking, bring a pot of water to a boil. Add your jar and lid that you plan to store the jam in and boil for about 2-3 minutes. Remove from heat. Stir in the red wine vinegar.
- Once jam is cool enough to handle, pour the jam into the prepared jar and cover tightly. You can also store the jam in a plastic container in the refrigerator.
- If you plan to make multiple batches to put up for later use, follow your favorite canning directions. We have a link in the blog above in case you have never canned before and would like to learn how!
