Low Sugar Fig Jam & Apple Chips

This post is brought to you by Bare Snacks, but all words and eats are my own. Thanks for supporting the sponsors that keep me hungry!

Three ingredient fig jam made with fresh figs, lemon, and a drizzle of maple syrup. The perfect fall spread to top on toast, warm oatmeal, or yogurt bowls.

It’s getting colder, but I still haven’t turned on the heat in my place.

I wake up to a cool 68 degree living room, where I stumble to the couch, swaddle myself in blankets, and do my morning journaling while sipping on a matcha latte.

I kind of like it.

Lately I’ve been working on reducing my energy consumption.

Yep, I’ve been giving the dial knob on my Nest thermostat a bit of a breather.

Like not heating and cooling to a perfect 72 degrees, but instead ebbing and flowing with the changing fall temperatures.

This means embracing chilly mornings with sweaters and long pants and warmer afternoons with open windows and tank tops.

I’ve found a nice surrender and presence in accepting and adapting to the weather outside the window.

Ah, autumn.

I’ve also been embracing all of the seasonal fall produce, like fresh figs and apples.

This Low Sugar Fig Jam & Apple Chips is the naturally sweet fall snack that you need this fall!

It’s finally fall. It’s finally fig season.

I freaking love figs.

I love the way they taste, but also the way they look.

All pink and patterned with a smattering of yellow seeds and sweet purple skin.

Beautiful.

The inspiration for this fig jam came from a fig jam that I saw last fall.

I couldn’t stop thinking about it, guys.

Imagine it.

Fig jam overflowing out of mason jars and spread on all of the things.

This recipe is vegan, refined-sugar-free, and made on the stovetop with just three ingredients!

Here’s what you need to make fig jam:

• ​fresh figs
• lemon
• pure maple syrup

That’s it!

This recipe starts with lots of fresh figs.

Three pounds, to be exact.

That’s a lot of fresh figs, friends.

Last week I learned that my scale downstairs can’t accurately measure anything less than five pounds.

And that the best way to measure the weight of an outgoing package is to calculate the difference in scale totals– one holding said package minus one without.

Brilliant.

Before you think you need to go and subtract fig weight displacement from your poundage, think again.

Three pounds of fresh figs is roughly equivalent to about 36 small-ish figs or 24 large-ish figs.

Don’t worry about being too exact with the counting– this recipe is forgiving!

It might seem like a LOT of figs, but the jam cooks down significantly during the cooking process.

To prepare the figs, simply rinse them and remove the stems by twisting with your fingers or slicing off with a knife.

I quartered my figs for this recipe, but you could also cut them even finer or dice them for thinner jam.

As you can tell from the photos, my fig jam is quite thick with large chunks for fig still intact.

For a smoother jam, try dicing the figs into smaller bits and smash or even blend the figs before adding to the saucepan.

For thicker jam, use quartered or even halved figs.

Next, add them to a large saucepan with fresh lemon and pure maple syrup.

Figs are naturally sweet, so I recommend going really light on the maple syrup here.

I used just a drizzle over my figs to enhance their sweetness and give them a jammy sticky feel.

The squeeze of lemon is to add a bit of bright citrus to balance out the sweetness of the figs and maple syrup.

Heat the mixture over medium until you have a nice low simmer, then reduce the heat, cover, and cook for 60 minutes.

This method mimics that of a slow-cooker without waiting hours for the crockpot to do its thing.

You’ll have jammy fig jam in about an hour!

Here are a few pointers while you let your Fig Jam cook down over a medium-low simmer.

First, you’re going to want to work on your stirring status.

It’s important to stir the mixture often to prevent the jam from sticking and burning to the bottom of the pan.

Second, depending on how much maple syrup you added to the pan, your fig jam might start to look a bit sad and dry.

If this happens, add splashes of filtered water to the pan in 1 TBSP increments and stir to combine and rewet.

Don’t worry, the water will burn off and won’t affect the taste of the jam at all!

Lastly, don’t be afraid to smash and muddle the figs during the stirring process!

This will help the figs break down and get jammier as they cook.

After about 30-45 minutes, the pan should reveal a gooey brown jam mottled with fig seeds and big jammy fig chunks.

Yum.

At this point, I recommend snagging a taste test.

Try your Low Sugar Fig Jam when you’re done and see what you think.

This is mostly to test for the sweetness, but also because you deserve it.

I prefer mine with just a drizzle of maple syrup so you can really taste the subtle sweetness of the figs.

If you taste and decide that you really want a sweeter jam, add maple syrup in one tablespoon increments to reach your desired sweetness.

Also do a texture check here.

If your jam is too chunky, smash down the figs a little with a fork.

Stir and continue to cook down until the jam is well combined and thick.

Before transferring to jam jars to cool, let’s figure out the dipping situation.

A refined-sugar-free jam always requires a no-sugar-added dipping partner.

Is there anything that screams fall more than figs + apples?

I love using these Bare Snacks Apple Chips to dip into my fig jam!

These apple chips are just ONE ingredient: apples.

The natural sweetness of the figs is perfect on these crispy apple chips for a fierce fall snack.

Try spreading the fig jam on the apple chips to create appetizer rounds or just dip the chips into the jam for a quick sweet bite.

YUM!

Enjoy this Low Sugar Fig Jam & Apple Chips is perfect to keep in the fridge for a fun fall spread.

Here are some ideas for spreading potential:

• smeared on toast
• spread on bagels
• paired with Roasted Peanut-Cashew Butter in a PB&J
• filled in thumbprint cookies
• stirred into oatmeal
• on top of crackers
• by the spoonful

It keeps for several weeks, so make a bunch and enjoy it spread on all of the things.

If you try this Low Sugar Fig Jam & Apple Chips, let me know!

I’d love to hear what you spread it on.

Give me a shout on Instagram and use #floraandvino to show me your bars!

Check out my Pinterest page to pin more recipe like this one to make later!

For more fun stovetop butters, check out my Maple Pear Butter and Low Sugar Pumpkin Apple Butter.

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XO Lauren

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