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Fig Jam in jar and dish with crackers.
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5 from 19 votes

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
Keyword fig, jam, lemon juice
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 1 ltr
Author Camilla Hawkins


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


  • 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).


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.