Hi Amanda, this isn’t a platform for sharing third party recipes so I’m afraid you’ll have to Google for fig preserves with those ingredients. I hope you understand.

Would you share this recipe? Sound’s Devine!

Awesome, they sound like super additions:-)

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.

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.

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.

In reply to Camilla.

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

Thank you so much Leila, loving the addition of walnuts in your cakes and bakes:-)

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!

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.

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:-)

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!

Aaw, that’s so wonderful to hear James, thank you so much:-)

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.

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?

That’s wonderful Joel, so very glad you like the recipe and love your thyme addition:-)

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

Awesome, I’m sure you and your friends will enjoy all that Fig Jam, so glad you like the recipe:-)

So glad you have a fig tree with bountiful harvest this year:-)

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!

Thank you so much Sue, so glad you like the recipe. Wish I had a Fig tree!

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!

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?

Yes Tanya, as you can see from other reader’s comments this recipe works well:-)

Great Carol, it is quite a thick jam this one.

In reply to Camilla.

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.

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.

Mine is so thick I can’t get it to a ‘rolling boil’

No, not many of my jams have added water:-)

Aaw:-)

In reply to Camilla.

I couldn’t have done it without you!

Excellent Mathew, so glad you’ve made the recipe your own:-)

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.

Thanks Stacey, sounds fab!

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!

A pleasure, we’ve both learned something new today:-)

Laura

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.

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

In reply to Camilla.

Amazing, thank you!!

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.