Apricot-Fig Jam | The Jewish Week | Food & Wine

Apricot-Fig Jam

Apricot-Fig Jam

Sage Kitchen'sApricot-Fig Jam

About 2 cups

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This is an easy-to-make recipe that goes a long way: use it to marinate a whole chicken, spread it on a cracker and pair with cheese or just eat it out the jar with a spoon! We use this jam on our schnitzel sandwich for a delicious, sweet/savory combination.

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½ cup of chopped dried figs

½ cup of chopped dried apricots

1 cup of water

¼ cup of vinegar

pinch of salt

¼ cup of brown sugar

¼ cup of white sugar

1 teaspoon of curry

1 teaspoon of cayenne pepper

1 teaspoon of cinnamon

1 teaspoon of paprika

1 teaspoon of allspice

2 medium shallots, chopped


Add all ingredients into a medium saucepan and let simmer until the liquid has concentrated and is no longer visible. Let cool. Store in the refrigerator, covered, for up to 2 weeks, or for longer storage, process in canning jars using the water bath canning method.

This recipe was contributed by Sage Kitchen a full-service kosher catering company based in Manhattan.

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