The earthy jammy sweetness of mission figs is the perfect partner to tart and sweet pomegranates. They combine in a fig and pomegranate jam that is great on toast and so much more.
Orchard Choice and Sun-Maid California Dried Mission Figs are our pick for this tangy jam, but you could also try our Golden Figs for a slightly nutty, more delicate sweetness that also add a bit of tangy taste too.
To punch up the pomegranate flavor, we added pomegranate juice and pomegranate molasses. Sugar highlighted the sweetness of the 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, and adding a small amount after cooking added brightness to the jam.
Brightness and Balance
Lemon juice lent brightness and acidity, and a pinch of salt rounded out all of the flavors.
Fridge and Go
This style of jam is considered a refrigerator “quick jam” and joins our popular Quick Jam Recipe Made with Dried Figs. A quick jam is stored in the refrigerator where it lasts for up to 2 months. Since it’s not the type of jam that is canned, its shelf life is shorter.
Ideas for Fig and Pomegranate Jam
- Try the jam on toast—that’s a pretty straightforward idea, right? But what if instead of peanut butter, you try a bit of tahini?
- Use the fig and pomegranate jam as a condiment for poultry, lamb, or beef, especially ones with Mediterranean spices.
- Shake it into a cocktail as the sweetener to switch things up.
More Fig Jam Recipes
- Cocoa Mission Fig Jam
- Fig Jam with Black Pepper
- Red Pepper Balsamic Fig Jam
- Bacon Fig Jam
- Fig Thyme Jam
Fig and Pomegranate Jam
- 7 ounces Orchard Choice or Sun-Maid California Mission Figs , stemmed
- 1/2 cup granulated sugar
- 1/2 cup unsweetened 100% pomegranate juice
- 1 1/2 tablespoons fresh lemon juice
- Pinch of salt
- 1 tablespoon pomegranate molasses
- Place figs in medium bowl, cover with boiling water, and let stand until softened and plump, about 15 minutes. Drain figs well and transfer to food processor. Process until figs are finely minced, about 1 minute, scraping down sides of bowl necessary.
- Bring fig puree, sugar, 7 tablespoons pomegranate juice, lemon juice and salt to boil in 10-inch skillet, stirring often, over medium-high heat. Reduce heat to medium-low and simmer, stirring frequently, until rubber spatula leaves trail that quickly fills in when dragged across bottom of skillet, 3 to 5 minutes. Remove from heat. Add remaining tablespoon pomegranate juice and pomegranate molasses. Stir to combine and transfer to container; cool to room temperature.