Oven-Baked Whole Fig Jam with Cinnamon
This oven method concentrates fig flavors without stovetop stirring. Whole figs caramelize in their own juices with sugar, cinnamon, and citric acid, creating a thick, aromatic preserve. Minimal intervention required—just monitor until thickened. Perfect for autumn canning.
Ingredients
Instructions
- 1
Wash figs thoroughly and remove stalks with scissors.
- 2
Arrange figs in a deep baking pan side by side.
- 3
Sprinkle sugar over figs, place cinnamon stick on top, and pour water over everything.
- 4
Bake in a preheated oven at 350°F until thickened, checking occasionally but not stirring.
- 5
Remove from oven and stir in citric acid while jam is still hot.
- 6
Carefully ladle into sterilized dry jars.
- 7
Close lids and invert jars until completely cooled overnight.
- 8
Store in a cool, dark place.
Tips
Do not stir during baking to avoid breaking down whole figs; monitor thickness visually instead.
Use a sterilized, dry jar to ensure proper seal and shelf stability.
Good to Know
Dark, cool place; shelf-stable if properly sealed.
Prepare and jar up to 1 month in advance if sealed properly; improves with age.
Spread on toast, yogurt, or cheese; use as filling for pastries.
Common Mistakes
Stir during baking to avoid breaking whole figs.
Add citric acid before cooling to ensure even distribution.
Invert jars on a cool surface to avoid heat damage.