Sponsored post for Expedia
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!
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)!
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!
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.
More Late Summer Fruit Jam & Jelly Recipes
Once you’ve made my fig jam you should try the following recipes too!
- Blackberry & Apple Jam
- Blackberry & Apple Jelly
- Seedless Blackberry Jam
- Rosehip & Apple Jelly
- Damson Jam
- Easy Greengage Jam
- Plum & Apple Jam
- Simple Elderberry Jam
- Simple Blueberry Jam
- Easy Grape Jam
- Peach & Apricot Jam (1st prize winning)
- Easy Crab Apple Jelly
More Fig Recipes
- Fig Cake with Orange and Brown Sugar Glaze – Christina’s Cucina
- Fig, White Chocolate and Mascarpone Tarts – Tin & Thyme
- Baked Figs with Bacon, Sundried Tomatoes & Mozzarella – Munchies & Munchkins
- Fig Curd – Feast Glorious Feast
I’m sure you’ll love this fig jam even if like me you don’t like fresh figs!
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.
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NB: I received vouchers to cover my ingredients and time making this recipe.
Simple Fig Jam
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).
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.
Camilla
Awesome, I’m sure you and your friends will enjoy all that Fig Jam, so glad you like the recipe:-)
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.
Camilla
So glad you have a fig tree with bountiful harvest this year:-)
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!
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!
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!
Camilla
Thank you so much Sue, so glad you like the recipe. Wish I had a Fig tree!
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?
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?
Tanya
Is the sugar content right?
Camilla
Yes Tanya, as you can see from other reader’s comments this recipe works well:-)
Carol Edwards
No water?
Camilla
No, not many of my jams have added water:-)
Carol Edwards
Mine is so thick I can’t get it to a ‘rolling boil’
Camilla
Hi Carol, I’m not sure why that is but in that case I would add enough water to loosen the mixture and then boil.
Carol Edwards
Thank you for that. I did add a bit of water – it was still very thick, but very delicious. I couldn’t stop taste testing it.
Camilla
Great Carol, it is quite a thick jam this one.
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.
Camilla
Excellent Mathew, so glad you’ve made the recipe your own:-)
Mathew
I couldn’t have done it without you!
Camilla
Aaw:-)
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!
Camilla
Thanks Stacey, sounds fab!
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
Camilla
A pleasure, we’ve both learned something new today:-)