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fig jam
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5 from 3 votes

Fig Jam

An easy step-by-step guide to making homemade Fig Jam.
Prep Time30 mins
Cook Time1 hr 30 mins
Course: Condiment
Cuisine: Australian
Keyword: fig jam
Servings: 4 small-med jars
Calories: 1210kcal


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


  • 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.


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