8 October 2009

FIG JAMWhile I was in England I also managed to fit in a little jam making, and not just any jam making, but fig jam, my favourite. As luck would have it my uncle had made friends with one of the local sellers at his fruits & veg market. They just happened to have some figs that were passing their prime, but were just perfect for jam making. We bought almost 2kg for under a fiver!

Kip does not mess around when it comes to jam. The figs were washed, mashed, cooked, bottles and voilà – fig jam. And to be honest it should be that easy.  No muss no fuss. What I liked best is that the jam is not too sweet, he avoids the trap of saturating it with sugar, so that you can still taste the fruit. And just wait till your try this on a piece of hot bread, or with yogurt as a desert.

Here is another fig desert recipe to try!


  • 1.7kg whole ripe figs
  • 900 gr white sugar
  • juice of one lemon

SP-Figs SP-fig-jam-bottling

Wash and dry the figs. Place in a large / deep saucepan, and mash (see image)

  1. Add sugar
  2. Slowly bring to the boil.
  3. Cook for about 8-10 minutes (the temperature should reach 105°C if you want to be exact)
  4. While waiting sterilise the jam jars & tops
  5. Check the goute test
  6. Add lemon juice cook for another minute.
  7. Pour jam into hot jars almost to the very top, screw on the top and turn the jar so that it sits on its lid to cool.

6 Responses to “FIG JAM”

  1. Sophie Says:

    MMMMMMMMMMMMMMMMM,…this jam looks excellent & it is so good on fresh toast!!

    • Hi Sophie,
      nice to hear from you. This jam really does taste as good as it looks and has quickly become one of my favourites. Such a nice way to stretch the fig season which always seems to go by so fast. Our fig trees in Provence need a little TLC as they refuse to fruit, thus I end up buying most of my figs from the market. This will be a good project for next year.

  2. Rosa Says:

    This looks devine! This is how I usually make my jams (ie. no pectin, etc) but I haven’t made any fig jam jet. Will have to give this a try before figs are out of season. Thanks so much for sharing. 🙂

  3. Beth Says:

    I’d really like to try this, but I was wondering how many jars I need and how long does it keep?

    • Hi Beth,
      I would prepare 8 to 10 jam jars depending on their size. Please let me know how many you end up using.

      You can safely keep the jam for up to a year if properly sterilised, sealed with screw top lids and stored in a dry, cool, ventilated place away from daylight.

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