Name: Fig-Pomegranate Jam
Total time: 14 h 55 min
Ingredients: 1½ pounds fresh figs , stemmed and quartered; 1 cup sugar; 1 cup unsweetened 100 percent pomegranate juice; 2 tablespoons bottled lemon juice; Pinch salt; ½ cup pomegranate seeds

Why This Recipe Works

To punch up the pomegranate flavor, we added pomegranate juice as well as pomegranate seeds. A cup of sugar highlighted the sweetness of the fresh figs and balanced the tartness from the pomegranate juice. Adding the pomegranate juice during the beginning of the cooking process slightly reduced the juice, which intensified its flavor in our jam. Lemon juice lent brightness and acidity, and a pinch of salt rounded out all of the flavors. We cooked this simple jam in a skillet because its texture is based partly on reducing its liquid to thicken it. A few pulses of the food processor then turned the cooked fig mixture into our desired spreadable consistency. We found that stirring in the pomegranate seeds after pulsing the mixture gave us a pleasant textural contrast and vibrant pomegranate flavor.

Before You Begin

For safety reasons, be sure to use bottled lemon juice, not fresh-squeezed juice, in this recipe. This jam can be processed for long-term storage; see the instructions in this article.

Instructions

In 12-inch nonstick skillet, bring figs, sugar, pomegranate juice, lemon juice, and salt to boil, stirring often, over medium-high heat. Once sugar is completely dissolved, reduce heat to medium-low and simmer, stirring occasionally, until rubber spatula leaves trail that quickly fills in when dragged across bottom of skillet, about 30 minutes.

Transfer jam to food processor and pulse until uniform but still chunky, 4 to 6 pulses. Transfer jam to bowl, stir in pomegranate seeds, and let cool slightly.

Using funnel and spoon, portion jam evenly into two 1-cup jars. Let cool to room temperature before serving. (Jam can be refrigerated for up to 2 months.)