Valley Fig Growers

California Fig and Apple Jam

Makes 3 cups.


2 quarts (8 cups) cored and chopped apples, with skin

14 large (approximately 16 ounces) fresh figs, stems removed

1 cup seedless grapes, green or red

½ cup Blue Ribbon Orchard Choice or Sun-Maid California Figs, stems removed

4 white or green cardamom pods

1 large cinnamon stick

2 teaspoons vanilla bean paste

1/2 teaspoon lemon oil (Boyajian preferred ) or orange blossom water


  1. Combine the apples, fresh figs, grapes, dried figs, cardamom, cinnamon, vanilla bean paste and lemon oil or orange blossom water in a large saucepan or pot set over medium heat. Cook, uncovered, stirring occasionally, for 55 to 60 minutes, until the fruit softens and releases its juices.
  2. Remove from the heat, cool slightly and then run through a food mill or push through a fine-mesh sieve set over a bowl. Discard the solids. Use immediately or cover and refrigerate for up to 3 weeks.

Recipe and photo © The Weiser Kitchen, Llc., by Tami Ganeles Weiser

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Nutrition Information

amount per serving

  • Calories 79
  • % Calories from Fat 5%
  • Fat0
  • Cholesterol0
  • Protein 1
  • Carbohydrates 19
  • Fiber 3
  • Iron0
  • Sodium1
  • Calcium24
  • Potassium 179