5 from 75 votes
Simple Fig Jam
Simple Fig Jam transforms chopped fresh figs with sugar and lemon juice and peel into a thick, syrupy spread. The overnight maceration softens the fruit while the slow simmer concentrates flavors, resulting in a sweet jam with subtle citrus brightness from the lemon.
Prep Time
15 mins
Cook Time
50 mins
Total Time
1 hr 5 mins
Servings:
1
ltr
Course:
Snacks
Cuisine:
Mediterranean
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).
Cup of Yum
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.