Fig jam is a beautifully sweet and fragrant preserve that captures the essence of late summer. It’s perfect for spreading on toast, pairing with cheese, or swirling into yoghurt. This UK-friendly recipe uses fresh or dried figs and everyday local ingredients, making it ideal for home cooks looking to enjoy a taste of Mediterranean sunshine all year round.
Ingredients
- 1 kg fresh figs (or 600g dried figs, chopped and soaked overnight)
- 700 g granulated sugar
- 1 large unwaxed lemon (zest and juice)
- 120 ml water (if using fresh figs; 250 ml if using dried figs)
- 1 small apple (about 100g, peeled, cored, grated)
- 1 cinnamon stick (optional)
Instructions
- Prepare the figs: Wash the figs thoroughly. Trim off the stems and chop the figs into quarters. If using dried figs, chop them and soak them in the 250 ml of water overnight to plump them up.
- Combine ingredients: In a large, heavy-bottomed pan, add the figs, sugar, grated apple, lemon zest, and lemon juice. If using, add the cinnamon stick. Pour in the water (see ingredient list for quantity).
- Macerate: Stir the mixture well and let it sit for 30–60 minutes. This helps dissolve the sugar and draws out the juices from the fruit, which aids in even cooking.
- Cook the jam: Place the pan over a low heat and stir until the sugar has fully dissolved. Increase the heat to medium-high, bring to a gentle boil, then reduce to a simmer. Stir frequently to prevent sticking and burning.
- Simmer and test for setting point: Let the jam simmer uncovered for 45–60 minutes, skimming off any foam. The mixture should thicken and darken. To test if the jam is ready, place a teaspoon of jam on a chilled plate, wait 30 seconds, then push it with your finger. If it wrinkles and doesn’t flood back, it’s ready. If not, continue simmering and test again every 5 minutes.
- Remove from heat: Once the jam has reached setting point, remove the cinnamon stick (if used). Let the jam cool for 5 minutes, stirring occasionally to distribute the fruit evenly.
- Jar the jam: Ladle the hot jam into sterilised jars, leaving about 0.5 cm at the top. Seal immediately with sterilised lids.
- Cool and store: Allow the jars to cool completely at room temperature. Check that the lids have sealed (they should not flex when pressed). Store in a cool, dark place.
Tips
- Substitutions: If fresh figs are out of season, dried figs work well—just soak them overnight as described. You can swap granulated sugar for jam sugar if you want a firmer set, but with the added apple, standard sugar is usually sufficient.
- Jam setting: Figs are low in natural pectin. The grated apple boosts pectin content for a better set, but if your jam is still runny, add a little more apple or a squeeze of lemon juice and cook for a few extra minutes.
- Storage: Always use sterilised jars and lids to prevent spoilage. Jam will keep unopened for up to 1 year in a cool, dark cupboard.
- Common mistakes: Don’t rush the simmering stage—undercooked jam will be runny, while overcooked jam can become too thick and sticky. Stir regularly to avoid burning at the bottom.
Serving Suggestions
- Spread fig jam on warm, buttered toast or fresh scones for a classic breakfast treat.
- Pair with a British cheese board—fig jam is wonderful with mature Cheddar, Stilton, or goat’s cheese.
- Swirl into Greek yoghurt or porridge for a sweet, fruity boost.
- Use as a filling for sponge cakes, thumbprint biscuits, or as a glaze for roast meats such as pork or duck.
- Dollop onto oatcakes or crackers for a quick, elegant snack.
Variations
- Spiced Fig Jam: Add a pinch of ground ginger, a star anise, or a few cloves to the pan for a warming, aromatic twist.
- Fig and Port Jam: Substitute 60 ml of the water for a good-quality port wine for a deeper, richer flavour. Simmer as usual.
- Fig and Orange Jam: Use the zest and juice of one orange in place of half the lemon. This adds a lovely citrusy brightness.
- Low-Sugar Fig Jam: Reduce sugar by up to 200g for a less-sweet preserve. The texture will be softer, and the jam should be refrigerated and used within 1 month.
- Honey-Sweetened Fig Jam: Replace up to half the sugar with runny honey for a floral note. Add the honey after the initial simmer, once the mixture has thickened, to preserve more flavour.
Storage and Reheating
- Unopened jars: Properly sealed and sterilised jars can be stored in a cool, dark cupboard for up to 12 months. Always check for any signs of spoilage before use.
- Opened jars: Once opened, keep the jam in the fridge and use within 4–6 weeks for best quality and safety.
- Freezing: Fig jam can be frozen in airtight, freezer-safe containers for up to 6 months. Defrost in the fridge overnight before using.
- Reheating: Jam does not typically need reheating, but if it has thickened too much in the fridge, you can gently warm a small amount in a saucepan with a splash of water to loosen it before serving.
Frequently Asked Questions
- Can I make fig jam with dried figs if fresh figs aren’t available?
- Yes, dried figs are a great alternative when fresh are out of season. Simply chop and soak them overnight in water to rehydrate. The jam will be a little thicker and richer, but the flavour is delicious and concentrated.
- Do I need to use jam sugar or pectin?
- Granulated sugar is sufficient for fig jam, especially with the addition of a grated apple and lemon juice, both of which add natural pectin. However, if you prefer a firmer set or are using very ripe, soft figs, you can use jam sugar, which contains added pectin.
- How do I sterilise jars for jam?
- Wash jars and lids in hot, soapy water, then rinse well. Place jars (not lids) on a baking tray and heat in the oven at 140°C (120°C fan) for 15 minutes. Simmer lids in boiling water for 5 minutes. Fill the jars while both jam and jars are hot to minimise risk of contamination.
- Why is my fig jam not setting?
- Figs are naturally low in pectin, so jam can sometimes be runny. Make sure you add the grated apple and lemon juice, and simmer for long enough. If it’s still too loose, you can reboil the jam with a little more grated apple or some jam sugar until it reaches the desired consistency.
- Can I reduce the sugar in this recipe?
- Yes, you can reduce the sugar by up to 200g for a less sweet jam. The texture will be a bit softer and the shelf life shorter, so store low-sugar fig jam in the fridge and use within a month.
- What’s the best way to serve fig jam?
- Fig jam is incredibly versatile—enjoy it on toast, with cheese, as a cake filling, or even as a glaze for roasted meats. Its sweet, slightly earthy flavour pairs especially well with salty cheeses and nutty breads.