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    Fig Jam

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    Fig Jam

    This dense and rich preserve is a real Italian favourite and is delicious on freshly baked brioche or dolloped on toast. Alternatively, use it as you would quince jelly and have it with some hard cheese and thick, crusty bread.

    • Preparation time: 5 minutes
    • Cooking time: 10 minutes
    • Total time: 15 minutes 15 minutes

    Makes: 2kg


    • 1.5kg Figs
    • 750g Jam sugar (with pectin)


    1. Look over the figs and discard any that look at all mouldy. Cut off the stems and place them in a large saucepan. Squash the figs with a potato masher or your hands, breaking them into a lumpy paste.
    2. It may look as though there won’t be enough liquid, but don’t worry – there will be plenty. Put the pan on a low heat and pour in the sugar; stir and let the sugar dissolve. After a few minutes, turn up the heat and bring to a boil; cook for 6–9 minutes, stirring occasionally until thick.
    3. Heat the jam to 105°C or until a blob of it sets on a chilled teaspoon – if it runs off, boil the jam for a little longer. Remove from the heat and ladle into 4–5 sterilised 350ml jars. Leave a space at the top, put a wax disc over the jam while still hot and cover with the lid. Once cooled, the jam will keep for up to 6 months, though do refrigerate it once opened.

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