About Us

What started as a simple attempt to clone my Goomba Philly’s massive fig tree turned into something much bigger—literally. After two years of trying, I finally succeeded… and suddenly had over 40 fig trees on my hands! I gave away as many as I could, but still kept 20 for myself.

When fig season rolled around, it hit hard. My trees were bursting with fruit, and I quickly found myself overwhelmed. I ate some. I shared some. But I still had way too many figs. That’s when the idea hit me: make jam.

I started experimenting with recipes but found most of them bland. Around that time, I was sipping on an Italian Manhattan and thought, Why not bring that flavor into the jam? A few messy batches later, Figgitaboutit Jam was born—bold, unique, and just the right amount of attitude.

At first, I used fresh figs straight from my trees. But in the Hudson Valley, fig season is short—and demand for the jam was anything but. That’s when I turned to dried figs. After testing every type I could get my hands on, I found the perfect match: organically grown Black Mission figs from California.

With that, the signature Figgitaboutit flavor was perfected—and now it’s available year-round.

Figgitaboutit Jam isn’t just a jar of fig jam. It’s a story, a flavor, and a little piece of Italian pride from Poughkeepsie. Good on toast. Better on everything.