Three jars of fig jam with one jar with its lid off

Fig jam

Name: Fig jam
Yield: Makes 3-4 jars (approx 800ml jam)
Ingredients: 1kg ripe figs; 1 orange zested and juiced; 4 cardamom pods lightly bashed; 2 star anise; 450g granulated sugar

Linzi Pucino

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Makes 3-4 jars (approx 800ml jam)

A little effort

Prep: 15 mins

Cook: 45 mins

plus cooling

A star rating of 5 out of 5.1 ratingRate

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These delicious fruits are perfect in jam and taste great on buttered toast. Try swirling through porridge and serving as part of a cheeseboard, too

Gluten free

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Damson jam

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Try our fig jam, then check out our fig cookies, baked figs with amaretto and fig salad. Also discover more homemade jam recipes, such as our cherry jam, gooseberry jam and plum jam.

How to make the perfect fig jam: cook's tips

Cardamom and star anise add depth of flavour to the jam, but simply leave out for a classic fig jam if you prefer.
To check the jam is done, place a saucer in the fridge and add a teaspoon of the mix to the cold plate. Once cooled, if it has formed a skin and the surface wrinkles when you run your finger through it, it means your jam will set perfectly once cooled and jarred.
See our guide on how to sterilise jars and perfecting preserving.

How to store fig jam: Store unopened for up to six months, or opened in the fridge for up to three weeks.

How to serve fig jam: Serve with a cheeseboard, on buttered toast, swirl into porridge or spoon into a pudding basin and top with sponge before steaming for a sticky fig pudding.

Fig jam recipe

Ingredients

Nutrition

1kg ripe figs
1 orange

zested and juiced
4 cardamom pods

lightly bashed
2 star anise
450g granulated sugar

Nutrition: per serving

kcal35
fat0g
saturates0g
carbs8.2g
sugars8.2g
fibre0.4g
protein0.1g
salt0g

Method

step 1

Trim any hard bits from the figs, then cut into quarters. Put in a large saucepan along with 100ml water, the orange zest and juice, cardamom and star anise.
step 2

Put over a medium high heat and simmer for 6-8 mins, stirring, until the figs have started to soften and release their liquid.
step 3

Stir in the sugar until dissolved, then bring to the boil. Cook for 20 mins, stirring frequently, until it starts to thicken. Use a dessert spoon to skim off any bits that float to the top.
step 4

Reduce the heat and bubble very gently for another 10 mins until thick and syrupy. It will still be quite runny, but will thicken when cooling.
step 5

Turn off the heat and leave to cool slightly before blitzing with a hand blender if you like a smoother texture. Transfer to sterilised jars, seal tightly then store, unopened, for up to six months, or opened in the fridge for up to three weeks.

Authors

Linzi Pucino profile image eating a bun wearing a grey bobble hat

Linzi Pucino

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