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Fig Jam

Figs are just the loveliest fruit, and this Fig Jam Recipe means you can enjoy the flavour of figs long after their short season ends.

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.

fig jam on bench with two fresh figs

Get fancy with Fig Jam 

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. 

fig jam in bowl with crackers and fresh figs in display

Making Fig Jam 

So one of the great things about this recipe is its simplicity.

There are just three ingredients plus water required to make the most delicious Fig Jam.

Those three ingredients are:

  • figs
  • white vinegar
  • caster sugar.

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. 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.

fig jam

Fig Jam

An easy step-by-step guide to making homemade Fig Jam.
5 from 3 votes
Print Pin Rate
Course: Condiment
Cuisine: Australian
Keyword: fig jam
Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Servings: 4 small-med jars
Calories: 1210kcal

Ingredients

  • 1.25 kg figs, washed, stems removed and roughly chopped
  • 1 kg caster sugar
  • 1 cup vinegar
  • 1 3/4 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.

Nutrition

Calories: 1210kcal | Carbohydrates: 310g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 12mg | Potassium: 731mg | Fiber: 9g | Sugar: 300g | Vitamin A: 444IU | Vitamin C: 6mg | Calcium: 119mg | Iron: 1mg

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