Fig-Saba Jam



  • 2½ pounds Black Mission figs, roughly chopped
  • 1 cup sugar
  • ¼ cup saba
  • 1 teaspoon kosher salt
  • ½ teaspoon fenugreek seeds, toasted and ground
  • ½ teaspoon freshly ground black pepper
  • 3 tablespoons orange juice
  • 1 teaspoon orange zest
  • Equipment:
  • Candy thermometer
  • 2 sterilized pint jars with lids and rims


1. In a large bowl, combine all the ingredients and let sit until the sugar dissolves and the figs start to weep, 30 minutes.

2. Transfer the fig mixture to a medium saucepan and bring to a simmer over medium heat. Cook, stirring often, until the liquid evaporates and the mixture has thickened, 20 minutes.

3. Divide the jam between 2 mason jars, pressing the mixture down until there is only about ½ inch of space left at the top of each jar. Wipe the rim then affix the lid on each jar.

4. Bring a stockpot filled with enough water for the jars to be completely submerged to a boil. Arrange the jars on a wire rack and lower into the pot. Boil the jars  for about 15 minutes.

5. Carefully remove the jars and let them cool to room temperature on a folded towel, making sure not to disturb the lids. Check the seal after 24 hours; it should not flex when pressed in the center. The jam will keep for up to 1 year.


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