Simple Fig Jam
User Reviews
5
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Prep Time
15 mins
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Cook Time
50 mins
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Total Time
1 hr 5 mins
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Servings
1 ltr
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Course
Snacks
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Cuisine
Mediterranean
Simple Fig Jam
Description
This fig jam starts by chopping fresh figs finely, then mixing them with granulated sugar and both lemon juice and lemon peel. Allowing the mixture to sit overnight at room temperature helps extract juices and begins dissolving the sugar. The next day, the mixture is slowly heated until sugar fully dissolves, then brought to a rolling boil and simmered until thickened and glossy.
The lemon peel adds a nuanced citrus note balancing the natural sweetness of the figs. The simmer duration is long enough to create a spreadable texture without overcooking the fruit. After cooking, lemon peels are removed before potting the jam into sterilized jars, which are sealed immediately to preserve freshness.
This jam is versatile for spreading on bread or pairing with cheeses. Once opened, refrigeration extends shelf life for months and keeps the jam safe to eat. Proper sterilization of jars and lids is important to maintain quality and prevent spoilage.
Follow sterilization guidelines carefully: wash jars in hot soapy water or dishwasher, fill and empty with boiling water, then dry in the oven. Lids should be rinsed with boiling water and drained before sealing.
Ingredients
- 1.2 Kg figs washed
- 600 g granulated sugar
- lemon equating to 5 tbsp juice, juice and skin of 2 small unwaxed lemons
Instructions
- 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).
Notes
- Sterilize jars by washing with hot soapy water or using a dishwasher, then filling and emptying with boiling water before drying in a 140°C oven for 20 minutes.
- Sterilize lids by rinsing with boiling water and letting them drain before sealing.
- Store opened jam in the fridge where it keeps for several months; unopened, it lasts years if stored in a cool, dry place.
User Reviews
Overall Rating
5
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