Fig jam is a delightful way to preserve the rich, sweet flavours of fresh figs, complemented by citrus notes. Perfect spread on toast, paired with cheese, or used as a dessert glaze, it’s simple to make yet deeply satisfying.
Ingredients
- 200g fresh figs, quartered
- 80g granulated sugar (40% of the figs’ weight) – you can experiment with this to suit your taste, but bear in mind that using less sugar will generally reduce how long the jam keeps in the fridge
- Approx. 150ml water (enough to cover figs)
- 1–2 tsp lemon juice (to taste)
- Zest of ¼ lemon
- 1–2 orange segments, peeled and chopped
- ¼ tsp vanilla extract or pinch of cinnamon (optional)
Method
- Simmer Figs: In a saucepan, combine figs and water. Bring to a gentle simmer over medium heat and cook for 15 minutes, until figs soften and begin to break down.
- Add Citrus & Sugar: Stir in sugar, lemon juice, lemon zest, and orange segments. Continue simmering for 15–20 minutes, stirring occasionally, until mixture thickens.
- Test Consistency: Spoon a small amount onto a cold plate. If it wrinkles when pushed, the jam is ready; if not, cook a few minutes longer.
- Optional Flavours: Stir through vanilla or cinnamon for extra depth during the last minutes of cooking.
- Cool & Store: Remove from heat; let cool slightly. Transfer to sterilised jars, seal, and chill. Keeps up to two weeks in the fridge.
Tips & Variations
- Smooth Texture: Use a blender or potato masher for a finer consistency.
- Spice Twist: Add a star anise or cardamom pod for aromatic complexity.
- Serving Suggestion: Drizzle over ice cream, swirl into yogurt, or serve alongside cheese on a board.