One of my very favorite quick appetizers to have on hand is fig jam, brie, and crostinis! It’s something you can whip together at moment’s notice for last-minute entertaining. It all starts with an amazing fig jam recipe!
Growing up, I have so many memories picking figs off my grandparent’s fig tree in South Carolina. My grandfather could make this fig jam in his sleep, and we always left their house with jars and jars of fig jam every summer. My grandfather taught my Mom and she taught me, and it’s about time I share this family’s fig jam recipe with you! Right?
It’s the best treat to have on hand for easy appetizers. Pair with brie on mini toasts for an easy hors d’oeuvre. My husband and I will often pair this with wine and grilled vegetables for a full dinner. Just bake your brie on a baking sheet until warm, and serve alongside the fig jam and toast or crostini.
Try my Baked Brie Bites with this fig jam recipe!
How to Make Fig Jam
First off, you’ll want to wash your figs in cold water and drain. Then, cut the stems off and slice in half. Place them in a large heavy saucepan and cover with sugar. Let them stand overnight.
On the second day, you thinly slice your lemon and remove seeds. Add these slices to the fig pan and cover medium heat until it starts to bubble! Be sure to stir often. After it begins bubbling, reduce heat to low and simmer for 1 hour. It’s worth the wait!
Remove from the stove and cool. Then puree in a blender. Add the Grand Marnier and stir until blended. Pour the fig jam into sterilized jars with tops. I love these cute tulip jam jars! Refrigerate until needed.
Hint: To sterilize a jar, boil a clean jar upright in a large pot of water for 15 minutes.
My Favorite Ways to Serve Fig Jam
- Alongside brie and crostini, on charcuterie boards, etc.
- Served warm over ice cream or pound cake.
- On toast for a quick breakfast.
I hope you love this fig jam as much as my family has for generations! The full recipe is posted below.
My family's fig jam recipe, perfect for serving with brie and crostini!
- 2 cups figs stems removed and sliced in half
- 2 cups sugar
- 1 lemon thinly sliced and seeds removed
- ¼ cup Grand Marnier orange liqueur
First Day: Wash figs in cold water and drain. Cut stems off and cut figs in half
Place the figs in a large saucepan, and cover with sugar. Let figs stand overnight.
Second Day: Thinly slice the lemon and remove seeds. Add the slices to the fig pan and bring to a boil over medium-high heat. Stir often.
After it begins to boil, reduce the heat to low, and simmer for 1 hour, continuing to stir.
Remove from the stove and allow to cool to room temperature.
Add the fig mixture to the blender and blend until pureed.
Add the Grand Marnier and stir until blended. Pour the fig jam into sterilized jars with tops and refrigerate.
This recipe yields 2 1/2 cups of fig jam.
I’m off to have some brie with fig jam on toast! Yum! For a few of my other favorite easy appetizer ideas, check these out below: