We lower the carb and sugar count of traditional fig jam greatly by using a brown sugar replacement. Our version has 8g net carbs, 35 calories and 7g of sugar for 2 tablespoons (40 grams).
Compare that to traditional store bought versions (like Divina Fig) that contain (on average) 32g net carbs, 24g of sugar and 120 calories for the exact same serving size. We'll happily take our low calorie, low sugar version that tastes just as amazing!
With making strides like these to lower the carb and sugar count of traditional fig products, we feel like we are onto something!
We include lots of process pictures in the body of the text, as well as ideas for substitutions and more. Feel free to skip to the recipe card if you'd like to get right into it.
This post is also available as a Google Web Story.
Ingredients:
- Figs - Juicy, ripe figs are one of the most prized pieces of produce, but they sure are elusive. If you can't find fresh, you can use dried figs which can be found year round, but you will probably need to add a bit more water if using dried.
- Brown sugar replacement - Or any type of sweetener you prefer. We love a brown sugar replacement in this for a deep, molasses flavor.
- Vanilla extract - This is technically optional but it adds a really lovely warmth and subtle flavor to the spread.
- Lemon juice - A little bit of lemon juice adds some sweetness and acidity to the jam. It also helps the jam last a little longer.
- Water - Add to suit your preference in terms of the thickness of the spread. As the spread simmers, water will evaporate, so you may need to add it in small increments as you go.
- Optional add-ins - Add in a splash of balsamic vinegar for a lovely acidity and flavor, a pinch of cinnamon, nutmeg, ginger or cloves would add a lovely warming flavor to this jam.
How to Make Fig Spread:
Add quartered figs to a saucepan.
Add brown sugar replacement, and water.
Bring to a boil. Once boiling, reduce to a simmer, allow to simmer for 15 minutes. Add in lemon juice, return to simmer for another 15 minutes to reduce liquid to your desired consistency.
Add in vanilla extract and stir it in.
Serve, and enjoy!
Frequently Asked Questions:
There a few small windows of time when you can buy fresh figs in stores. There are also a different seasons for figs in the United States.
The first, very short season starts in June.
There is also a second "main" season where figs can be found typically starting in late August or early September, running through October and sometimes even early November.
What To Eat With Figs & Fig Jam:
There are tons of different ways to enjoy these seasonal beauties. We have a few recipes on our site, and also simple serving suggestions. Since figs are originally from the Mediterranean, they complement many foods typically eaten in that part of the world.
- Balsamic fig chicken - Our recipe is a classic pairing with plenty of garlic, onions, herbs, and crispy chicken. A sweet and savory dinner delight! In fact, many pork, lamb and chicken dishes incorporate fresh, braised and grilled versions of the fruit.
- Try them with smoked meats like prosciutto, bacon or pancetta. It's absolutely delicious.
- Mix it up in a fig cocktail with lemon and your favorite spirit for a lovely sweet flavor.
- Grill them, then place it on top of of some vanilla ice cream, Greek yogurt, or mascarpone cheese. Drizzle it with some honey and add some crushed pistachios, almonds or walnuts. Yum!
- Many cheeses are wonderful additions, like goat cheese, a baked brie recipe we have coming soon, and anything in between, even a grilled cheese sandwich with caramelized onions!
- Bake them in baked goods like cakes, cookies, and tarts. Maybe we will eventually attempt a low sugar Fig Newtons copycat recipe.. who knows!
The main difference between these two is that spread is more like a preserve, which contains chunks of fruit. Jam has a smooth consistency.
A few ways to make this spread more like a jam would be to remove the fig skin, as it doesn't break down easily when cooking. You could also use a food processor or high power blender to puree the mixture after cooking. You may want to add more water to make a jam as well.
More Recipes To Try:
- Sweet & Savory Brussel Sprouts Skillet
- Baked Nectarines with Cherries and Burrata
- Goat Cheese Pumpkin Bacon Sage Dip
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Until Next Time,
Briana & Chamere
Figs Spread (No Added Sugar)
Ingredients
- 2 pounds fresh figs, stems removed and quartered
- 1 cup brown sugar replacement
- ¾ cup water
- 2 tablespoons lemon juice
- 1.5 teaspoons vanilla extract
Instructions
- In a small saucepan, add the figs, water and sweetener to a medium saucepan, bring to a boil.
- Once boiling, reduce to a simmer, allow to simmer for 15 minutes. Add in lemon juice, return to simmer for another 15 minutes to reduce liquid to your desired consistency.
- Remove from heat, stir in vanilla extract. Serve and enjoy!
- Store in an airtight container in the fridge for up to 10 days, or in the freezer for up to 6 months.
Notes
- Sweeten to taste.
- Add water to create the consistency you want.
- Vanilla extract is optional. You can also add in things like cinnamon, ginger, cloves, nutmeg, and/or balsamic vinegar.
Nutrition
These nutrition facts are provided as a courtesy and are only estimates. We cannot guarantee the accuracy.
Joyce Clark says
Love this recipe thank you so much for the recipe
Chamere Orr says
We love that you love the recipe and thank you so much for trying it! 😀
Rachel King says
Up to this point I have been giving away all the figs from my tree. I'll be making this TODAY. You guys always put out impressive recipes. Thanks so much!!
Briana says
Hey Rachel! Wow, so cool that you have a fig tree in your yard! Sounds like a dream to us (we live in Chicago)! Thank you so much for the sweet comment. I really hope you love this and find lots of uses for it. 🙂