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Simple Fig Jam

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Simple Fig Jam is an easy and utterly delicious, no added pectin recipe. Mediterranean in influence, use it as jam or enjoy with cheese which it complements beautifully!

Simple Fig Jam - Fab Food 4 All

When I think of Cyprus I associate it with lots of delicious food and produce including figs and lemons, so when Expedia asked me to take part in the World on a Plate Challenge I knew what I had to make, a Simple Fig Jam.

My husband lived in Paphos for a year as a teenager and fondly remembers the fig and lemon trees growing in the garden there.

In fact, I’m sure it’s my mother-in-law who suggested I make fig jam (when I first started making jam) as she is a huge fan of it.

I must admit to being totally unfamiliar with figs as they are not something I grew up with.

I did love Fig Rolls though as a child, until the day I saw a dried fig and then I was totally put off them (kid logic)!

Simple Fig Jam - Fab Food 4 All

So back to the plot,

Having tried some fig jam for the first time last year (that my mother brought back from a holiday), I really loved it and put it on my bucket list of jams.

I decided to keep the flavour clean and simple with just the addition of lemon juice.

As figs are low in pectin, rather than use jam sugar or pectin I upped the lemon juice in this recipe and also used the skins for additional pectin!

Simple Fig Jam with cheese on a cracker next to dish & jar (overhead shot)

My simple Fig Jam turned out wonderfully and we have been enjoying it with cheese and biscuits as well as on croissants etc for a sweet treat.

What surprised me most was the colour as the fig jam I’d been given was brown but this fig jam has a beautiful deep pink colour.

Simple Fig Jam in a glass dish with teaspoon.

More Late Summer Fruit Jam & Jelly Recipes

Once you’ve made my fig jam you should try the following recipes too!

More Fig Recipes

Here are some more fig recipes you should try:

I’m sure you’ll love this fig jam even if, like me, you don’t like fresh figs!

Pin for later!

Simple Fig Jam with crackers & cheese Pinterest image.

NB: I received vouchers to cover my ingredients and time making this recipe.

Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.

Fig Jam in jar and dish with crackers.
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Simple Fig Jam

A fruity and Simple Fig Jam which is perfect to have with cheese or just eaten as regular jam!
Course Snack, Tea
Cuisine Cypriot
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 1 ltr
Author Camilla Hawkins

Ingredients

  • 1.2 Kg Figs washed
  • 600 g Granulated sugar
  • Juice and skin of 2 small unwaxed lemons equating to 5 tbsp juice

Instructions

  • The night before prepare the figs by trimming the stems, chopping in half and then chop each half into nine pieces, cutting in 3 both ways. (If you like a finer textured jam then chop into smaller pieces.)
  • Place the halved lemon skins into a glass bowl along with the chopped figs and pour over the sugar followed by the lemon juice, cover and leave at room temperature overnight.
  • Place all the fruit mixture into a preserving pan (or one of similar size) and gently heat until all the sugar has dissolved.
  • Increase the heat and bring the mixture up to a rolling boil.
  • Reduce the heat and simmer for 38 – 40 minutes, stirring regularly until the mixture is looking thick and syrupy. You can use a potato masher to break up the figs if you wish.
  • Discard the lemon skins and pot up in hot sterilised jars and seal with lids immediately.
  • Store in a cool dry place and once opened store in fridge where it will last months. Jam is best eaten in 1st year but will last years if stored properly.
  • Makes 1 ltr of jam (which for me filled just over 1 large and 2 small jars).

Notes

Sterilise jars by washing in hot soapy water or use fresh from the dishwasher, fill with boiling water, emptying and then place in oven for 20 minutes at 140°C leaving in oven until jam is ready. Washed lids should be sterilised with boiling water and then left to drain.

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Comments

  1. Aadil Desai

    I love figs and making fig preserves are one of my favourites. I add orange zest and peel (with the pith removed to make it less bitter) along with the orange pulp/juice for a fig and orange marmalade. Another variation is the addition of Mandalay rum soaked orange peels. For another fig preserve I make with a Persian twist to it is with the diced fresh figs mixed with coarsely crushed bits of walnuts, almonds and pistachios, saffron, cinnamon, cardamom, nutmeg, rose water, dried rose petals and some lemon juice. Tastes heavenly.

    Reply

  2. B. Ross

    Can you confirm this recipe uses 600 grams of white sugar? 21 oz of sugar seems like a lot. Thank you!

    Reply

    • Camilla

      Bi B, yes the sugar quantity is correct. Not sure why you think that that is a lot? The usual ration of fruit to sugar for jam recipes is 1:1 and this is 1:0.5. A good measure of a recipe’s credentials is to look at other comments from readers who have made the recipe.

      Reply

  3. Leila

    Very good recipe, it is a little sweet but obviously that depends on the sweetness of the figs! The sugar is necessary or it will not set and anyway, I have yet to find a jam that isn’t sweet! It’s delicious, I’m a baker and I use the fig conserve/jam in tarts or cakes, with walnuts, and they go like hotcakes, pardon the pun!

    Reply

    • Camilla

      Hi Jane, I have researched making sugar free jam and drawn a blank on the subject is it’s not as simple as swapping out sugar for sweetener. I gave up processed sugar back in December as it was preventing me from getting to sleep. Now I follow the Glucose Goddess advice and if I want a sugary treat like jam on toast, I drink a glass of water with a tablespoon of apple vinegar in it beforehand. This tip is also on the Diabetes UK website. Exercise (like a 10 minute walk) after eating sugary/carby foods is also part of her advice. Sweeteners upset gut microbiome/gut health which in turn affect inflammation and our overall health so they’re not something I would put in my body.

      Reply

      • Jo Putignani

        I have also had to give up sugar and I have found that using Lakanto Monkfruit sugar 1 to 1 has worked in every recipe so far – I am making this jam that way soon and I will post results…It has been perfect for my Strawberry crepes and I’m hoping for some peanut better fudge

        Reply

        • Camilla

          Thanks Jo, do let me know how you get on. I imagine you’ll need to store the jam in the fridge as sugar is what acts as the preservative in jam.

          Reply

  5. Sarah Milburn

    Thank you!
    Why has it taken me so long to find this perfect recipe! I started by doubling the recipe and reducing the sugar a little and it was perfect, perfect, perfect! One day I found I only had the 1.2k of figs in the house and wasn’t facing the heat to go and pick more so made that quantity – painful in my preserving pan as it really was not enough to cook properly (do you have an extra small preserving pan?) without being watched the whole time – silly of me to do so little! But still the jam was delicious! Now I just wait for a similarly easy and perfect fig chutney recipe!

    Reply

    • Camilla

      Hi Sarah, so glad you like the recipe. I’ll let you into a secret, I don’t even own a preserving pan but use a very large stainless stell pot with similar capacity to a preserving pan. For my One Punnet Strawberry Jam I just used an ordinary (large) saucepan, so you could have done the same. Fig Chutney sounds good, may put that on the to do list for you:-)

      Reply

  6. James Woodfield

    This is the best fig jam recipe I’ve found. Leaving overnight with the lemon seems to add layer of flavour that enhanced the jam. I’ve been using various recipes for fig jam over the years and finally found the perfect one, than you.

    Reply

  7. Joel

    Been making this since 2015 following your recipe. Beautiful, delicious and my favourite jam out of many others my wife and I make. I modified it a bit by adding thyme. Thanks for sharing your recipe. Xxx

    Reply

  8. Izzy

    A very, very, very sweet recipe. Would recommend adding sugar to taste rather than putting the 600g straight in.

    Reply

    • Camilla

      Hi Izzy, we all taste things differently but in 8 years of this recipe being made by readers, no-one else has ever said that it is too sweet so I’m afraid you’re on your own on that one. Perhaps the variety of figs you used were extra sweet?

      Reply

  9. Kallie Wild

    I have made fig jam before, yes the colour is amazing, the taste wonderful and so versatile but for a few years I have been unable to make as we moved and had to give the new fig tree a chance, 2022, Boom, so many figs, black and beautiful.
    So why am I here. Well who remembers the recipe? Just me then?
    So every time I make it I refer to a recipe, this year you help me make the journey.
    Turned out awesome, figs really are superstars. I have 8 full pots ready to eat, maybe giveaway!!!
    Thanks, simple easy to follow and good recipe.

    Reply

  10. Kallie Wild

    This year I use you as my guide.
    I make Fig Jam whenever I can but for a few years I have not had enough figs from my garden. This year, YAY! Figs.
    I know this will be OK, I use you as a guide and you are right.
    The colour is amazing, the taste divine.
    I will get back and let you know, just waiting for the sun to shine and I am making.
    P.S. if not enough figs, take any ripe ones and squeeze/rice then into a natural Greek Yogurt. That works so well.

    Reply

  11. Marion

    Hi please can you answer a couple of questions? My friend has 2 large fig bushes/trees here in Kent, UK. She has given me some very ripe figs and I’d like to try your recipe. I’ve not used figs before and skins are quite dark and soft, so I’m not sure if they are over-ripe, will they be ok for jam? should I peel them before cooking? My friend also has lots of figs that are still green and hard, at what point are they ok for jam? Thanks in advance for your help!

    Reply

    • Camilla

      Hi Marion, you do need ripe figs for this recipe and you use the skin too. Unripe figs are green and hard and ripe ones go dark brown/purple (there are other varieties that stay green). If you’re worried that your fruit is overripe I would cut into a fig and try it. If it’s good enough to eat then it’s good enough to make jam with. I’m sure your friend gave you good figs!

      Reply

  12. Sue Frampton

    Thank you Camilla – my first attempt at making fig jam and it went so well I made a second batch a week later. Absolutely gorgeous and so easy. I did not have to add any water as after leaving overnight in the fridge with the sugar and lemon (orange the second time), there was plenty of juice. So I now have 10 jars (er… 9 1/2 as we’ve laid into it!) It’s a beautiful rich red colour. I am hoping our last few figs will be enough for a third batch to which I am going to add some walnuts to ring the changes. Yum. Well done!

    Reply

  13. Brenda

    Salivating over your jam recipes, loving the fig jam especially! If I choose to cut the sugar amount a bit, how do you think that would affect the outcome?

    Reply

    • Camilla

      Hi Brenda, the usual ration of fruit to sugar is 1:1 and here I’ve used 0.5:1. I’ve never made this jam with less sugar so I can’t say what the outcome would be. It could affect the keeping quality or the setting or time it takes to reach setting point?

      Reply

  16. Mathew

    I’m making my third batch now. I’ve used a mixture of perfectly ripe & not quite as ripe figs, as I’ve harvested them from a tree in my garden. I added star anise, cardamom & ginger then simmered for about 45 minutes, until the jam had noticeably thickened a little. It’s delicious! A simple, fool proof recipe that’s a hit with family & friends. Many thanks.

    Reply

  17. Stacey

    Lovely recipe! I added cinnamon, ginger and a couple of shots of brandy when cooking and it’s delicious. It’s set perfectly well. I ended up cooking it for 45-60 mins longer than stated, until it looked visibly thick. Thanks!

    Reply

  18. Laura Watson

    Thank you Camilla that’s very helpful. I agree the boiling and squeezing does sound quite a palaver! Think I’ll stick to ripe figs!
    Thanks again.

    Laura

    Reply

  19. Laura Watson

    Hi,

    I have a mixture of ripe and unripe green figs in my garden. I would like to make this jam and was wondering can I combine the two figs together and do I need to boil the green figs first as I have heard there are toxins in green figs that can be dangerous and make the jam bitter?

    Thanks.

    Laura

    Reply

    • Camilla

      Hi Laura, try Googling Green Fig Jam, it seems like quite a lengthy process to boil and squeeze the green figs twice before you can start making jam with them and I don’t think they would mix well with ripe figs. You also need to be careful when handling as the milk that oozes from unripe figs is toxic and can be an irritant so hands, eyes etc so be sure to wash your hands immediately when handling. So I think it’s a case of making one type of jam or the other.

      Reply

  20. Debra

    Fantastic recipe! I have never made any kind of jam before and found this recipe extremely easy to follow (I used a massive soup pot as I didn’t have a preserving pan and it has worked fine.
    Do you have any advice as to (1) how much to let it cool before putting in jars and (2) when you put the lids on (eg how cool to let the jam be)
    Thanks!

    Reply

    • Camilla

      Hi Debra, the jam should be potted up immediately, not allowed to cool and the lids should go on immediately too in order to form a seal (vacuum) so that it is shelf stable. I have updated the recipe to avoid any confusion.

      Reply

  21. Tania

    Thank you for the great and simple recipe! I am from Kyiv,Ukraine. I made it from figs bought in a supermarket, this jam is just perfect with cheese, or a peanut butter toast. Will put your recipe in my book of recipes! 🙂

    Reply

  22. Sue Cornah

    Have just made Fig Jam using your recipe!
    The figs were from a tree hanging over from a neighbours Garden!
    I grated the lemon rind, but the perfume coming from the jam is amazing. Can’t wait to taste it!

    Reply

  23. Ria

    Dear Camilla, thank you for sharing your recipe. Made my second batch from a tree in my garden.
    First time I’ve made fig jam and it tastes just wonderful! I have grated the skin of the lemon and used it in the recipe. Thank you again! xx

    Reply

  24. Christina

    Reading all your comments and we’re your from your live in such wonderful places myself I’ve never been out of the USA . 67 years old and I’ve never made fig jam love it thank you….Christina

    Reply

  25. Maggie

    I’ve recently moved to Northern Spain and figs grow prolifically here so I have been looking for ways of using them. This is the first recipe I’ve tried – the jam is now cooling in the jars so we haven’t started using it yet. The figs I used are a variety that does not have red centres, so my jam is a brown colour and has a slightly floral aroma. Cooking with the lemon skins has given it that distinctive marmalade bitterness; I love marmalades, so that’s fine – but if you don’t care for marmalade, perhaps the addition of some apples or apple pectin to achieve a set would be preferable? I have loads of apples here, so next time I’ll use those (and some lemon juice) instead of lemon peel to see how it affects the flavour.

    Reply

    • Camilla

      Hi Maggie, that’s interesting as I’ve never noticed this jam tasting at all like marmalade, perhaps it’ll taste differently once you’ve allowed the jam to cool in the jars. I’m sure you could just leave the skin out of the recipe and adjust the cooking time if needed. If you add apple I’d be checking for set way sooner as it is packed with pectin as you say:-)

      Reply

      • dawn cann

        Hi Camilla, I’ve only come across your recipe today as I found figs a plenty and wanted to preserve them. I never weigh a thing. I just saw you used sugar and lemon and realised its pretty much how I do all my jams. I’ve made around a dozen large jars full this evening and have now sat to read peoples comments and come across this one from Maggie. It made me wonder if you have missed something just as she herself did. You have got lemon juice in your recipe whilst it would seem she failed to notice that and so used just zest or peel. She then suggests using apple juice for pectin next time. I set all my jams by using lemon juice and feel that if strawberry jam can be made to set by using lemon juice which has citric acid in it that enhances the low pectin levels contained in that soft fruit then why shouldn’t it likewise set fig fruit. Your recipe is fine so long as lemon juice is used

        Reply

  26. MrsMc

    Just made my first batch. We are lucky enough to have inherited a fig tree when we moved to our home in France. Last year the wasps beat us to it, not this year. Looks and smells delicious. How long would you leave it until using it?

    Reply

    • Camilla

      Hi Mrs Flint, it’s best eaten in the first year but can last years in a cool dark place. Just store in the fridge once open and eat within about 3 months.

      Reply

  28. Tracy

    Thank you thank you thank you for sharing! we have had a super crop of figs this year, we have about 7 young plants in the uk, and ive never made jam before, (the thought of having to test temp put me off) ive jarred up three this morning, and cant wait, it tasted lovely from the pan, so fairly confident its going to be perfect. We were getting a bit fed up with having to eat our selves sick in one month of the year lol, now we can enjoy all year round.

    Reply

      • Mary.

        Using figs from my garden ..green figs which I think turn out a brown colour in jam.If u use I waxed lemons does it matter?

        Reply

          • Mary

            Actually replaced the Lemons to Unwaxed waxed ones in the end.Added a teaspoon of grated ginger to give it a kick too!
            Used double the amount in your recipie and it was delicious and put the figs in my garden to good use.
            The only negative comment I would make was that it was a bit too sweet so would use less sugar the next time.
            Thanks for the lovely simple recipe.

          • Camilla

            Hi Mary, just be aware that if you reduce the amount of sugar it may affect the keeping quality of the jam as the sugar ratio is already very low.

  29. Michael

    A really nice simple recipe that works. I make about 20/30 jars a year and give most away. I also make figgy rolls? Anyone remember that?
    Apple and fig chutney is brilliant.
    Also sundries figs stuffed with almonds.
    I have 9 trees and based in Cyprus so the crop is tremendous.
    Thank you

    Reply

  31. Debbie w

    Just making my first ever batch. My neighbour has masses of figs and lets them rot every year. For the first time ever she asked if I wanted some! Always had to buy in France before so I hope this tastes good!

    Reply

    • Camilla

      Ooh fab, my old neighbour had a tree but I wasn’t into jam making back then wish I lived next to her now:-) Let me know how you get on:-)

      Reply

  38. Sarah

    I’m not keen on fresh figs either, but I love them dried so I thought I’d give this recipe a go. I made it this morning and it’s lovely. Looks fab in the jars too. Thanks.

    Reply

  39. Elizabeth

    I’m a big fan of figs. I never used to be, but I’ve fallen in love with them over the last few years. What a gorgeous jam this is! Pinned to try later 🙂

    Reply

  48. Janie

    Oooh, you’ve just reminded me how much I love fig jam Camilla. I first tried it on the breakfast buffet in an Egyptian hotel and fell so in love with it I ended up bringing home several jars in my suitcase!
    If our fig tree ever puts out enough fruit, you can guess what I’ll be doing with it 😉
    Janie x

    Reply

  49. Ceri

    I adore figs, and am a bit sad that they aren’t available all year round – but then I switch to dried figs which I love to. I think its the burst of sweetness from the seeds in the middle. Anyway… Jam looks like a lovely way to enjoy these fruits. Especially with cheese!

    Reply

  50. Katie Bryson

    This jam looks stunning Camilla… i’m a big fan of home preserving having been taught by my mum. I’m in the middle of making a batch of bramble jelly right now, but i’m already thinking Figs could have to be next on the jam agenda!!!!!! Gorgeous pictures 🙂

    Reply

  51. Maya Russell

    I was never a liker of figs but this jam looks very nice and I would try it for sure. Our fig tree, though, never bears any decent sized fruit.

    Reply

    • Camilla

      That’s a shame Maya, maybe it needs some nutrients put in the soil or perhaps it requires more sun. My neighbour’s fig tree produced good sized fruit.

      Reply

  58. Choclette

    This jam looks totally glorious Camilla. I love figs in pretty much any format. I was surprised at what a lovely colour fig jam turned out to be when I made it a couple of years ago.

    Reply

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