Fig Jam

To be truthful I don’t really “get” figs. As a child Fig Newton cookies revolted me, as an adult I just don’t find figs have much taste. I know many people love them but I think my taste buds are wired for stronger tastes, the subtle taste of a fig is lost on me. However when lots of sugar is added and figs are turned to jam? Well this sweet toothed gal loves that! I love the sweetness accompanied by the tiny crunch of the miniature seeds. I first tried fig jam after my friend acquired a fig tree when she bought a house in Italy, looking for ideas to use up her fig glut she made both jam and chutney, I loved both!

This summer on holiday in France fig was one of the jam choices in one of the hotels we stayed in, with that jam fresh in my memory I knew that’s what I would make when I saw that figs were this months ingredient for the One ingredient blog challenge run by Laura and Nazima

My recipe is based on this recipe from Waitrose, well I followed their instructions but actually kind of experimented with this and it turned out really well, the cinnamon and vanilla are just enough to enhance the figs but not over-power them. This is a small batch of jam, just 2 jars which was perfect for me as I have a cupboard groaning with the weight of jams and pickles already and I haven’t even made my chutney yet!

As figs are in season I’m also adding this to Ren’s Simple and in Season blog event, held this month on Katie’s blog Feeding boys and a Firefighter.

Fig Jam

  • 450 gram (1 lb) Fresh figs, washed.
  • 300 gram (10 oz) sugar, I used unrefined
  • 1/2 a cinnamon stick
  • 1/2 a vanilla pod, split with a sharp knife
  • A squeeze of lemon juice from half a lemon
  1. Cut the stems from the figs and chop up into inch size pieces.
  2. Put into large pan, (this is such a small amount of jam I didn’t even use my jam pan just a large saucepan).
  3. Add the sugar, cinnamon and vanilla. Mix well and turn the heat on low until the sugar has dissolved
  4. Using a potato masher mash the figs up a little then turn the heat to high to bring to a boil.
  5. Allow to boil for 6 to 10 minutes, the texture will begin to thicken.
  6. For me at this stage (around 7 minutes) the jam had thickened so it was obvious it had reached setting point  but do use the saucer method if unsure.
  7. Remove the cinnamon stick and vanilla pod and pour into sterilised jars and use your preferred canning method. I boiled the jars for 10 minutes.







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  1. #1 by laura@howtocookgoodfood on September 14, 2012 - 17:24

    I do think fig jam is so delicious. I love the seedy crunch of it. I agree with you and prefer to make smaller batches of jam as i already have a backlog from all the produce on the allotment this summer.
    I love fig in all forms even fig rolls! Thanks for sharing this beautiful jam recipe with One Ingredient this month xx

    • #2 by Jayne on September 14, 2012 - 17:35

      Yes small batches is all I can manage this year, my collection is getting ridiculous! Thanks for stopping by!

  2. #3 by lizthechef on September 14, 2012 - 19:01

    I love your recipe and cannot wait to try it – I have made Cathy Barrow’s in the past. Lucky you to have a pantry full of canned “goodies”.

    • #4 by Jayne on September 14, 2012 - 22:17

      Thanks so much! I bet Cathy’s was wonderful!

  3. #5 by Wendy Read (@Sunchowder) on September 15, 2012 - 02:05

    Your recipe looks delightful Jayne! I use a vanilla bean in mine and also a bit of balsamic vinegar–:) Small batch rocks and is just perfect, hope you get to enjoy this soon.

    • #6 by Jayne on September 15, 2012 - 14:16

      Thank you! Balsamic vinegar sounds good!

  4. #7 by Katie Bryson on September 22, 2012 - 14:11

    i’ve never tried fig jam before but yours looks beautiful and I love the flavours you’ve added too. I’m well into jam making, so this is definitely going on my must-preserve list! Thanks for linking up 🙂

    • #8 by Jayne on September 29, 2012 - 13:16

      Thanks! Love the Simple and in Season link up!

  1. Simple and in Season September: cakes, bakes and sweet things

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