- Dairy free
- Egg free
- Gluten free
- Lactose free
- Low fat per serve
- No added sugar
- Nut free
- Peanut free
- Seafood free
- Sesame free
- Shellfish free
- Soy free
- Vegan
- Vegetarian
- Wheat free
Sweet, sticky and simply delicious, fig jam is terrific on toast and makes a perfect edible gift. All you need is a surplus of ripe, fresh figs and an hour of your time.
- Makes4, Makes 4 x 300ml jars
- Cook time45 minutes
- Prep time15 minutes
Ingredients
- 1.5kg fresh figs
- 3 cups (660g) caster sugar
- 1/4 cup (60ml) lemon juice
- 2 tsp vanilla bean paste
- 1 tsp ground cinnamon
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place two small saucers in the freezer (for the “wrinkle” test).
Step 2
Cut each fig into 1-2cm pieces. Place chopped figs in a large heavy-based wide saucepan. Add the sugar and stir to combine. Set aside for 15 mins for the sugar to begin dissolving.
Step 3
Add the lemon juice, vanilla and cinnamon to the pan. Place over medium-high heat and bring to the boil. Cook, stirring occasionally, for 25-30 mins or until thick and syrupy. After 25 mins, drop a small spoonful of jam onto a chilled saucer. Set aside for 30 secs then push your finger through the jam. If it wrinkles it is ready, if the jam is still runny, cook for another 5 mins before testing again.
Step 4
Remove pan from the heat. Use a large metal spoon to remove any scum from the surface of the jam. Set aside for 10 mins to cool slightly.
Step 5
Carefully ladle the jam into warm sterilised jars and seal with the lids. Set aside at room temperature to cool.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Sterilising jam jars removes any bacteria, prevents contamination and gives your homemade fig jam a longer shelf life. Store fig jam in a cool pantry away from sunlight. Once opened, it should be kept in the fridge and used within a month.
Tips:
To sterilise jars, wash in clean soapy water and rinse well. Place jars onto a baking tray and place in a preheated oven at 120⁰C for 15-20 mins.
Jam will keep in a cool dark place for 6 months. Once opened, store in the fridge.
What is fig jam?
Thought to be one of the earliest cultivated fruits, figs have been used to make jam for more years than we care to recall. Made simply from fresh figs and pantry staples like sugar and cinnamon, this homemade fig jam recipe is a luscious treat spread on bread, toast or scones, a tasty complement to cheese and charcuterie, and the perfect homemade gift for a friend or host.
What can you use fig jam for?
While fig jam is a great alternative to other fruit jams – you can spread it on toast, muffins, pancakes and croissants – it’s not only for breakfast. Create a savoury appetiser of crostini or bruschetta with goat’s cheese and fig jam, topped with a sprinkle of chopped walnuts, or indulge a sweet tooth by swirling fig jam through cheesecake before baking. Fig jam makes an excellent addition to a cheese platter or charcuterie board, as the sweetness of the fruit balances the salty or sharp flavours of cured meats and cheeses.
Tips and tricks: how to make fig jam
The secret to the sweetest fig jam lies in the fruit. The tastiest figs are smaller and range in colour from green to purple. Are your figs ripe enough? Ripe figs are soft and tender, and the skin may start to split. Make sure they aren’t overly squishy though, as overripe figs may start to ferment, which will make the jam taste sour. Figs don’t need to be peeled to eat or to make fig jam, as the whole fig is edible. (But you can peel them if you prefer.) Make sure you have the right tools for the job – a ladle to transfer the jam from pan to jar is a necessity, and a stainless-steel jam funnel will certainly streamline the process. Fig jam is easy to make and the tasty results may inspire you to check out more easy jam recipes.
Making fig jam as an edible gift
Old-fashioned fig jam recipes are perfect for gifting as they are made with love. They also taste great, and will last long beyond the occasion they’re made for. This recipe makes four 300ml jars, so you’ll have plenty to spare. Present your jam in a vintage jar and attach a fabric circle to the lid with an elastic band. Embellish with ribbon or twine and a gift tag for that personal touch.
FAQs
Fig jam
- Makes4, Makes 4 x 300ml jars
- Cook time45 minutes
- Prep time15 minutes
Ingredients
- 1.5kg fresh figs
- 3 cups (660g) caster sugar
- 1/4 cup (60ml) lemon juice
- 2 tsp vanilla bean paste
- 1 tsp ground cinnamon
Description
Sweet, sticky and simply delicious, fig jam is terrific on toast and makes a perfect edible gift. All you need is a surplus of ripe, fresh figs and an hour of your time.
Method
Step 1
Place two small saucers in the freezer (for the “wrinkle” test).
Step 2
Cut each fig into 1-2cm pieces. Place chopped figs in a large heavy-based wide saucepan. Add the sugar and stir to combine. Set aside for 15 mins for the sugar to begin dissolving.
Step 3
Add the lemon juice, vanilla and cinnamon to the pan. Place over medium-high heat and bring to the boil. Cook, stirring occasionally, for 25-30 mins or until thick and syrupy. After 25 mins, drop a small spoonful of jam onto a chilled saucer. Set aside for 30 secs then push your finger through the jam. If it wrinkles it is ready, if the jam is still runny, cook for another 5 mins before testing again.
Step 4
Remove pan from the heat. Use a large metal spoon to remove any scum from the surface of the jam. Set aside for 10 mins to cool slightly.
Step 5
Carefully ladle the jam into warm sterilised jars and seal with the lids. Set aside at room temperature to cool.