Autumn Mission Fig Jam Recipe with Pears and Cinnamon
This autumn mission fig jam recipe with pears and cinnamon is the ultimate in seasonal comfort. Warming cinnamon and tender pears play off the earthy sweetness of the figs, making for the ultimate fall breakfast.
Prep Time 45minutes
Cook Time 2hours
Total Time 2hours45minutes
Servings 68-ounce jars of jam
Author Stephanie Stiavetti
1 1/2poundsBartlett pearspeeled, deseeded, and cut into 1/2 inch chunks
1 1/2poundsfresh mission figsquartered
3tablespoonsorange juicefrom 1 large orange
1 1/2teaspoonsorange zestfrom 1 large orange
Combine pears, figs, and sugar in a large non-reactive bowl. Stir well and allow to sit covered, at room temperature, for one hour. At this point, place a small plate in the freezer so you can test the jam for proper thickness later.
Pour the fruit and sugar into a large, deep, heavy-bottomed pot. Add cinnamon, orange juice, orange zest, and butter, stirring well to combine. Cook over medium heat, strring frequently, until the fruit begins to bubble and spit. Cook for 20 minutes, stirring frequently to keep the fruit from sticking to the bottom of the pot, and lowering heat if necessary.
After 20 minutes, begin testing the jam for doneness: Spread a 1/2 teaspoon of cooked jam on the cold plate and place it back in the freezer. Wait 30 seconds, then run your finger through the jam. It should be thick enough to maintain a path when you run your finger through it. If you’d like thicker jam, cook for another 4 minutes and test again. Repeat until desired thickness is achieved.
Remove pot from heat and use a spoon to skim any foam from the surface of the jam. Ladle jam into sterilized jars and process them in a hot water bath for 10 minutes. Unopened jars will keep at room temperature for up to 6 months. Opened jam should be refrigerated.