Fig jam is a beloved preserve in many New Zealand homes, making the most of the short late-summer fig season. This sweet, luscious spread is perfect for toast, cheese boards, or dolloping on your morning porridge. Making your own fig jam is surprisingly simple and lets you capture the unique flavour of fresh New Zealand figs all year round.
Ingredients
- 1.5 kg fresh figs (about 20 medium figs), ripe but firm
- 800 g white sugar
- 1 large lemon, zested and juiced
- 1 small apple (preferably Granny Smith), peeled and grated
- 1/2 cup water
- Optional: 1 cinnamon stick or 2 star anise
Instructions
- Prepare the figs: Rinse the figs gently under cold water. Remove the stems and cut each fig into quarters. If the figs are very large, cut into eighths for even cooking.
- Combine ingredients: In a large, wide saucepan or preserving pan, combine the figs, sugar, grated apple, lemon zest, and lemon juice. Add the water. If using spices, add them now.
- Macerate: Stir the mixture gently to combine. Let it sit for 30–60 minutes, allowing the sugar to draw out juice from the fruit. This helps dissolve the sugar and prevents burning at the start of cooking.
- Cook the jam: Place the pan over medium heat. Stir until the sugar is fully dissolved. Increase the heat and bring the mixture to a gentle boil, then reduce to a simmer. Stir occasionally to prevent sticking.
- Simmer: Simmer uncovered for 45–60 minutes, stirring more frequently as the jam thickens. Skim off any foam that forms on the surface.
- Check for set: After about 45 minutes, test the jam for setting point. Place a small plate in the freezer for a few minutes, then drop a spoonful of jam onto it. Wait 30 seconds and run your finger through the jam; if it wrinkles and holds its shape, it’s ready. If not, continue simmering and test again every 5-10 minutes.
- Remove spices and jar: Remove and discard the cinnamon stick or star anise if used. Ladle the hot jam into sterilised jars, leaving about 1 cm headspace. Wipe the rims clean and seal tightly with sterilised lids.
- Cool and store: Let the jars cool at room temperature. Once cooled, label and store in a cool, dark place. Refrigerate after opening.
Tips
- Substitutions: If you don’t have a lemon, use 2 tablespoons of cider vinegar for acidity. The apple adds natural pectin and helps with setting, but can be omitted for a looser jam.
- Fig selection: Use figs that are ripe but still firm for the best flavour and texture. Overripe figs can make the jam too mushy and watery.
- Prevent burning: Use a heavy-bottomed pan and stir frequently, especially as the jam thickens. Jam can burn quickly at the bottom if not watched.
- Sterilising jars: Wash jars in hot soapy water, rinse, and heat in a 120°C oven for 15 minutes. Boil lids for 5 minutes before use.
Serving Suggestions
- Spread on toasted sourdough or crumpets for a classic breakfast.
- Pair with blue cheese, brie, or aged cheddar on a cheese board.
- Swirl through Greek yoghurt or porridge for a fruity boost.
- Use as a glaze for roast pork or chicken, brushing on in the last 10 minutes of roasting.
- Layer in sponge cakes or dollop on scones with clotted cream.
Variations
- Spiced Fig Jam: Add 1/2 teaspoon ground ginger or a pinch of ground cloves for warmth.
- Fig and Walnut Jam: Stir in 1/2 cup chopped toasted walnuts just before jarring for crunch.
- Honey Fig Jam: Replace 200 g of the sugar with 1/2 cup local NZ honey for a deeper flavour.
- Fig and Orange Jam: Substitute the lemon with the zest and juice of one orange for a citrus twist.
Storage and Reheating
Properly sealed fig jam jars will keep for up to 12 months in a cool, dark cupboard. Always check the seal before using; if the lid flexes or there’s any mould, discard the jar. Once opened, store the jam in the fridge and use within 4 weeks for best quality.
If you want to reheat jam for serving (such as for a glaze), spoon out the needed amount into a small saucepan and heat gently over low heat, stirring until loosened. Do not reheat and cool the entire jar repeatedly as this can shorten shelf life.
Frequently Asked Questions
- Can I make fig jam without added pectin?
- Yes, figs are naturally low in pectin, but the addition of lemon and a grated apple provides enough natural pectin to help the jam set. If you prefer a thicker jam, you can also use jam-setting sugar or add extra lemon juice. For a looser, more spoonable jam, simply omit the apple and cook a little longer to evaporate more liquid.
- Do I need to peel figs before making jam?
- No, there is no need to peel figs for jam. The skins soften during cooking and add both texture and colour to the finished preserve. Simply remove the stems and use the whole fruit.
- How do I know when the jam is ready?
- The best test is the “wrinkle test”: place a small spoonful of jam on a chilled plate, wait a moment, then push it with your finger. If the surface wrinkles and doesn’t flood back, your jam is set. Alternatively, the jam should reach 105°C on a sugar thermometer.
- Is it safe to can fig jam using a water bath?
- Jam made with sufficient sugar and acid (from lemon juice) can be safely water bath canned. Ensure your jars and lids are sterilised and process sealed jars in boiling water for 10 minutes. Always follow reliable canning guidelines and check for a strong vacuum seal before storing.
- Can I use frozen figs for jam?
- Yes, you can use frozen figs. Thaw them completely and use any juices released in the jam. The texture may be slightly softer, but the flavour will still be excellent.
- Why is my fig jam too runny or too thick?
- If your jam is too runny, it may need longer cooking or a bit more lemon juice or apple for pectin. If it’s too thick, you may have overcooked it; you can stir in a little boiled water to loosen before serving, but the texture may not be perfect. Always test for set before jarring.