A fruity end-of-summer recipe: FIG jam ! Rich in fruit, not too sweet and tasty, it is very easy to prepare at home with a finish with or without pieces to suit all tastes. It can be enjoyed on toast, pastries but also as an accompaniment to cheese, foie gras...
What you'll love about this fig jam recipe
- flavors : the true taste of figs enhanced with a touch of vanilla...
- texture : with or without pieces, it all depends on whether you decide to blend it at the end of cooking.
- difficulty level : very simple and quick to prepare, you will need a large saucepan and two jam jars. Use an immersion blender if you want to blend your fig jam.
The choice of ingredients
- figs : The season for fresh figs is the end of summer, from approximately August to October. To make fig jam, you need to choose them when they are very ripe so they are very tasty.
- granulated sugar : I always try to put as little of it as possible in jams, but it is essential for the jam to set. It also allows for its later preservation.
- lemon juice : it helps to preserve the beautiful color of the inside of the figs.
- pod vanilla : it's optional, but I love adding a little touch of vanilla to the fig jam to give it an even more delicious side.
How to make fig jam?
- Wash and cut the figs into quarters
- We macerate figs, sugar and vanilla
- In a saucepan, heat everything (with the lemon)
- We stir from time to time
- Pour the hot fig jam into sterilized jars
- We close and turn the jars upside down to create a vacuum.
- We put them back in place until they have cooled completely.
NB: the quantities of ingredients and the detailed recipe are given at the bottom of the page.
My tips for making successful fig jam
- do not reduce sugar too much : I've already reduced it compared to the traditional dosage. It allows the fig jam to "set" properly. If you reduce the sugar, you'll then have to extend the cooking time. It will also keep for a shorter time, because sugar is a preservative.
- To know if it's cooked, do the plate test : simply pour a drop of your preparation onto a plate taken out of the freezer and then place it upright. If the drop runs and then solidifies, your jam is ready, you can stop cooking.
- to avoid having pieces of figs in the final jam, just give the pan a quick blast with an immersion blender, off the heat.
How to store fig jam?
Jams poured into previously sterilized jars can be stored for several months at room temperature, away from light and heat.
Once you have opened your jar of fig jam, I advise you to keep it in the fridge. He can keep himself like this 10 / 15 days in the cold.
Other recipes to try
If you like homemade jams, I recommend you take a look at these other recipes on the blog:
If you make this cherry jam, please rate the recipe below and tag @liliebakery on Instagram so I can see your beautiful jam jars!
- 1 kg ripe figs
- 400 g granulated sugar
- 1 vanilla pod
- 2 cs lemon juice
- Start by sterilizing your jars: place the jars and lids in boiling water for 10 minutes, then let them drain upside down on a clean cloth.
- Wash, hull and cut each fig into quarters.
- Place them in a container, then add the sugar and the seeds from the vanilla pod. Mix well and let them macerate for 15 minutes so that the figs release their juice.
- Pour the contents of the container into a large saucepan. Add the lemon juice.
- Bring to a boil and stir occasionally with a wooden spoon. Cooking time is approximately 30 minutes (depending on the ripeness of the fruit).
- At the end of cooking, give it a quick blast with an immersion blender if you don't want large chunks in your jam (that's what I do).
- Tip: to know if the jam is set, pour a drop of the preparation on a plate taken out of the freezer. Then put the plate vertically: if the drop runs slightly then freezes, it's cooked enough! Otherwise continue cooking a bit.
- Pour the jam into the sterilized jars. Close them and let them cool upside down to ensure proper sterilization.
Thanks for the great recipes, I love them.
These easy recipes
Thank you Christiane! See you soon :)
A great recipe that has rekindled my love for fig jam. Easy to make and not too sweet: a real treat.
Oh thank you so much Brigitte! This is how I prefer it: not too sweet, and with a real fig flavor. See you soon :)