Sauces & dressings
Fig Jam
Homemade fig jam with sugar and lemon, simmered slowly until it sets on the cold plate test. Makes about 3 jars of 300 ml and 20 servings.
- Total time
- 85 min
- Servings
- 20
- Difficulty
- Easy
- Cuisine
- Mediterranean
Ingredients
For the jam
Method
Prepare the jars and plate
Boil 3 glass jars of 300 ml with their lids for 10 minutes and dry them upside down on a clean towel. Put a small plate in the freezer.
Wash and cut the figs
Wash 1 kg ripe figs, remove the stems and cut them into quarters.
Macerate
Combine the figs in a pot with 500 g sugar, 60 ml lemon juice and 100 ml water. Let them macerate for 30 minutes.
Bring to a boil
Set the pot over medium heat and bring to a boil, stirring until the sugar dissolves.
Cook the jam
Lower to medium-low and cook 35 to 40 minutes, stirring often and mashing the figs with a wooden spoon. Skim off any foam that rises.
Do the cold plate test
Put a drop of jam on the cold plate, wait 1 minute and push it with your finger: if it wrinkles, the jam is ready. If not, cook 5 more minutes and test again.
Fill the jars
Using a ladle and a funnel, divide the hot jam among the 3 jars, leaving 1 cm of space at the top. Close and let cool at room temperature.
Serve and store
Serve on toast with fresh cheese or with yogurt. Store the jars in the refrigerator for up to 3 weeks.
The step photos are illustrative.
Notes
Nutrition facts
2 tablespoons (about 45 g; 1/20 of the recipe)
- Protein
- 0.4 g
- Carbohydrates
- 35 g
- Fat
- 0.2 g
- Sodium
- 1 mg
Estimate per serving; the water that evaporates during cooking is not subtracted, so the value is approximate. The yield is about 900 g of jam.
Reference source: USDA FoodData Central — SR Legacy (2018)
For general information only; it does not replace advice from a qualified health or nutrition professional.
About this recipe
Homemade fig jam takes just four ingredients: ripe figs, sugar, lemon juice and water. The figs macerate for 30 minutes and then simmer over medium-low heat for 35 to 40 minutes, until the jam sets.
You check the set with the cold plate test and fill sterilized jars while the jam is hot. It makes about 3 jars of 300 ml, 20 servings of 2 tablespoons, and keeps in the refrigerator for up to 3 weeks.
Frequently asked questions
How do I know when fig jam is ready?
Use the cold plate test: put a drop on a cold plate, wait 1 minute and push it with your finger. If it wrinkles, it is ready; if not, cook 5 more minutes.
How long does homemade fig jam last?
Up to 3 weeks in the refrigerator, in sterilized, closed glass jars.
Why does fig jam need lemon juice?
It adds acidity that balances the sweetness and helps the jam thicken.
