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.

Prep Time 10

Cook Time 45

Total Time 55

Servings ml

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.

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