Homemade Fig Jam

There’s something truly special about homemade fig jam—a luxurious spread that balances deep, honeyed sweetness with just a hint of earthiness. Figs, with their naturally rich flavour and tiny, crunchy seeds make for an indulgent jam that is both rustic and elegant. Whether you enjoy it on toast or use it in creative pairings, fig jam is a kitchen staple that never disappoints.

A Taste of Tradition

Fig jam has long been a favourite in Mediterranean and Middle Eastern cuisine. It captures the essence of sun-ripened fruit and offers a natural sweetness that needs little enhancement. While store-bought versions exist, nothing quite compares to a batch made at home—slow-cooked to perfection, preserving the delicate nuances of fresh figs.

One of the best things about fig jam is its versatility. Unlike some jams that lean towards being overly sugary, fig jam maintains a complex depth of flavour. It pairs beautifully with both sweet and savoury dishes, making it a fantastic addition to your pantry.

How to Enjoy Fig Jam

The possibilities with fig jam are endless. Here are some delicious serving ideas:

• On Toast and Pastries – The simplest way to enjoy fig jam is spread thickly on toasted bread, croissants, or warm brioche. A drizzle of honey or a light sprinkle of crushed nuts can elevate the experience even further.
• Paired with Cheese – Fig jam is a match made in heaven for cheese boards. Try it with creamy brie, sharp cheddar, or tangy goat cheese for a balance of sweet and savoury. Serve it alongside crackers, walnuts, and a glass of wine.
• Swirled into Yoghurt or Oatmeal – Add a spoonful of fig jam to Greek yoghurt or warm porridge for a naturally sweet touch. A sprinkle of cinnamon or toasted almonds makes for a satisfying breakfast.
• As a Glaze for Meats – Fig jam works beautifully as a glaze for roasted meats, especially pork or duck. It caramelises slightly in the oven, creating a glossy, flavourful coating.
• In Desserts – Use fig jam as a filling for tarts, crepes, or sponge cakes. It pairs wonderfully with chocolate or vanilla-based sweets.

Whether enjoyed on a crisp morning with a warm croissant or served at a dinner, its rich, fruity essence is always a delight. So, the next time you find yourself with a basket of fresh figs, consider turning them into a jar of golden sweetness. You’ll thank yourself later!

Homemade Fig Jam

Homemade fig jam is a rich, naturally sweet preserve that captures the deep, honeyed flavour of fresh figs. Perfect for spreading on toast, pairing with cheese, or glazing meats, this jam is an effortless way to enjoy figs all year round.

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Course: Jam/Preserves, Side Dish, Snack

Cuisine: Italian, Mediterranean, Middle East

Keyword: Figs, Jam/Preserves

Prep Time: 10 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 55 minutes minutes

Servings: 300 ml

Calories: 4kcal

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Ingredients

 

• 500 g fresh figs stemmed and chopped
• 200 g granulated sugar
• 1 tbsp lemon juice
• ½ tsp lemon zest
• 60 ml water
• ½ tsp vanilla extract optional

Instructions

• Wash the figs, remove the stems, and chop them into small pieces.
• In a saucepan, add the figs, sugar, lemon juice, lemon zest and water.
  500 g fresh figs, 200 g granulated sugar, 1 tbsp lemon juice, ½ tsp lemon zest, 60 ml water
• Stir to mix.
• Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally. Reduce the heat to low and let it simmer for 40–45 minutes, stirring frequently.
• The jam is ready when it thickens and coats the back of a spoon. If needed, mash the figs slightly with a fork or potato masher for a smoother texture.
• Stir in the vanilla extract just before removing from the heat for added depth of flavour.
  ½ tsp vanilla extract
• Cool and store: Let the jam cool slightly, then transfer it to sterilised jars.
• Store in the fridge for up to 3 weeks or process in a water bath for longer shelf life.

Notes

Hints & Suggestions:

– If you prefer a smoother jam, blend the mixture with an immersion blender before cooling.

– For a spiced version, add a pinch of cinnamon or star anise while cooking.

– Pair this jam with brie, goat cheese or prosciutto for a perfect balance of sweet and savoury.

How to Process Fig Jam in a Water Bath

Wash the jars and lids with hot, soapy water. Then, place them in boiling water for 10 minutes to sterilise.

Carefully ladle the hot fig jam into the warm, sterilised jars, leaving about 5mm (¼ inch) of headspace at the top. Wipe the rims clean.

Place the lids on top and screw the bands on just until fingertip-tight (not overly tight).

Fill a large pot with enough water to cover the jars by at least 2.5cm (1 inch). Bring the water to a gentle boil.

Carefully lower the jars into the boiling water using a jar lifter. Cover the pot with a lid and boil for 10 minutes.

Remove the jars and place them on a towel-lined surface. Let them cool undisturbed for 12–24 hours. You should hear a “pop” sound, indicating a proper seal.

Press down on the centre of each lid—if it doesn’t pop back, the jar is sealed. If it does, store the jar in the fridge and use it within a few weeks.

Properly sealed jam can be stored in a cool, dark place for up to a year. Once opened, refrigerate and consume within 3 weeks.

Nutrition

Calories: 4kcal | Carbohydrates: 1g | Protein: 0.01g | Fat: 0.01g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.002g | Monounsaturated Fat: 0.001g | Sodium: 0.03mg | Potassium: 4mg | Fiber: 0.05g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 0.1mg | Calcium: 1mg | Iron: 0.01mg