Figs are just the loveliest fruit, and this old fashioned Fig Jam Recipe means you can enjoy the flavour of figs long after their short season ends.
You can enjoy Fig Jam, like other jams, with toast, scones or croissants. However, it really is best enjoyed with something more savoury. Salty crackers and a variety of cheeses pair well with Fig Jam. Try brie, aged cheddar, blue or a goat cheese.
Ingredient notes
So one of the great things about this recipe is its simplicity. You'll need just three ingredients plus water to make the most delicious Fig Jam:
- figs
- white vinegar
- caster sugar.
TIP: From the end of summer, grab fresh figs while you can because it really is only a matter of weeks before their season comes to an end.
How to make Fig Jam
First, you wash the figs and remove any stems. Next, roughly chops the figs and set aide.
Now, combine the vinegar and sugar with water in a saucepan. Bring to the boil and boil away for 10 minutes.
Next, add the figs and boil again for about an hour and a half.
TIP: You’ll know your jam is ready once it becomes a more golden colour and thickens.
This recipe makes about 3 or 4 small-medium jars, and the jam should last a few months in the fridge.
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Made this recipe and love it? Please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. (And it really makes my day to hear how Nana Ling's recipes are being made, shared and loved all around the world! - Libby x)
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Fig Jam Recipe
Ingredients
- 1.25 kg figs, washed, stems removed and roughly chopped
- 1 kg caster sugar
- 1 cup vinegar
- 1 ¾ cup water
Instructions
- Combine sugar, vinegar and water in a saucepan and dissolve sugar over low heat. Bring to the boil and boil for 10 minutes.
- Add chopped figs to the saucepan and stir to combine.
- Continue to boil for approximately one and a half hours, stirring from time to time. The jam is ready when it turns a golden colour and the mixture is thick enough that you can catch a glimpse of the bottom of the saucepan as you stir.
- If the jam is too chunky for your liking once cooked, mash with a potato masher to achieve the desired consistency.
- Pour jam into sterilised jars and seal with the lid.
Corriana Smiles
Hi Libby,
Thank you for the recipe, I made it today and very happy with results. First time I have made jam with vinegar. It is an easy way to add the sugar.
Corriana
Libby Hakim
Wonderful! Enjoy your jam, Corriana 🙂
Lauren
Great recipe, simple and delicious!
Libby Hakim
Woohoo :)) Thanks for the rating and review, Lauren. Enjoy your Fig Jam.
Lacy
Is this a shelf stable recipe? I am allergic to lemons so often use vinegar in its place but just curious. And do you water bath it to seal?
Libby Hakim
Hi Lacy. I avoid making comments on these things as there are so many variables involved and I am not an expert in canning. As mentioned in the recipe, "This recipe makes about 3 or 4 small-medium jars, and the jam should last a few months in the fridge." I'm sorry I can't help more but there are plenty of resources out there on these topics.
Suzanne Mitchell
Made this today, very easy and got the thumbs up from hubby. Thanks for the recipe.
Libby Hakim
Yay, thanks for the feedback Suzanne! Enjoy the jam 🙂
Suzanne
Delicious easy jam.
Keen to know what the vinegar is for?
Libby Hakim
Thanks, Suzanne! The vinegar apparently offsets the sweetness of the sugar and also helps the jam to set. Happy cooking!