Every spoonful of this delicious fig jam tastes like heaven! Yum! ♥ Serve fig jam on toast, scones, or on crusty bread with brie, or make into fig newtons, or stir into softened vanilla ice-cream for a special treat!   
Ingredients for FIG JAM

Yield: 5-6 cups
Yield: 10-11 cups
Fresh Figs
1kg (2.2 pounds)
2.25kg (5 pounds)
Boiling Water
White Sugar
2 2/3 cup
6 cups
Lemon Juice
(Fresh or Bottled)
1/4 cup
1. Sterilise all equipment by washing in hot soapy water and rinsing well before use.
2. Wash figs and drain well. Place figs into a bowl and cover with boiling water, leaving them to soak for 10 minutes. Drain figs, discard stems and blemishes. Dice figs.
3. Cover jars with water and bring to a boil, boiling for 10 minutes. Once the time is up, turn the heat off and leave jars in the hot water until ready to fill. 
4. Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.  
5. Place the figs and sugar into a large pan. Mix well. Bring to a boil, then simmer gently (uncovered) until fruit is soft, stirring every now and then. Carefully blend into a puree using a stick blender in the pan (for a smooth jam) or mash by hand for a rustic/artisan jam texture. Continue cooking the jam until it is thick, stirring frequently to prevent it sticking to the pan.
6. Add the lemon juice into the jam and whisk well. Cook for 1 minute.
7. Check jam has achieved gel stage. Cook for a further minute or two and check gel stage again if required.
8. Discard any foam that appears on the surface of the jam.
9. Immediately ladle the hot jam into the hot jars, filling to 0.5cm (1/4 inch) from the rim.
10. Using a non-metal utensil, remove any air pockets and add more jam if required.
11. Wipe rims with a clean, damp cloth to remove any food residue.
12. Add pre-warmed lids and twist to secure.
13. Place sealed jars into a pot of boiling water and boil for the processing time stated below. Start the timer once the water comes to a full boil.
14. Turn off the heat source once the time is up. Remove jars from hot water after 5 more minutes. Cool jars overnight on a heatproof surface. Do not adjust lids during this time.
15. The next day, check jars have sealed before labelling and dating.
16. Store jars of fig jam in a cool, dark and dry place for up to 12 months (lower-sugar jam will not keep as long). Jar lids should not flex up or down when pressed. 
17. Refrigerate jars upon opening and consume contents within 6-8 weeks.
Processing Time for FIG JAM in a Boiling Water Canner

≤ 1,000 feet
1,001 - 3,000 feet
3,001 - 6,000 feet
≥ 6,000 feet
Hot Pack
≤ 500ml
10 minutes
10 minutes
15 minutes

o Add other flavouring/s i.e. almonds, amaretto, apples, balsamic, bourbon, cinnamon, ginger, honey, lemon, lime, oranges, raspberries, vanilla or walnuts (or several of these).
o Try bourbon & vanilla; apple & cinnamon; cinnamon, honey & orange; ginger & honey; lemon & honey; lemon & rosemary; raspberry & honey; spiced apple; tomato & caramelised onion; or vanilla & balsamic. 
o Low-sugar, no-pectin jam: chop 1kg figs (washed, soaked and diced) and mix in a non-metal bowl with 300g raw sugar (or sugar of your choice) and 1 finely diced lemon (seeds not required). Mix, cover and rest overnight in the refrigerator. The next day, boil mixture until set, then bottling by following the processing method above. 
o Low-sugar, pectin jam: use no/low-sugar pectin instead to cut the sugar in our recipe back to 1/2 cup (or to taste) using sugar, honey or a little bit of stevia, and then follow the main method. Remember reducing the sugar does affect the jam consistency so trial with a small batch of jam first. 
o Remove fig seeds from your jam by running through a fine sieve before adding the sugar. 
o Soaking the fruit softens the skin but also removes any dirt residue. 
o Test jam has set by spooning onto a cold saucer: if it "gels" it is set. 
o Replace half a cup (or to taste) of the sugar with your favourite honey. 
o Add finely minced ginger, to taste (great with a little honey, too). 
o Add a tablespoon or so of balsamic vinegar (with vanilla added is nice). 
o Add a teaspoon ground cinnamon (or infuse a quill during the cooking). 
o Spiced jam: add a half teaspoon of ground cinnamon and 1/4 teaspoon ground cloves to the batch. 
o Replace water with a strong Earl Grey tea. 
o Adults-only: add 1 teaspoon Amaretto into each jar before processing.
o Balsamic fig roasted chicken 
o Barbecue sauce 
o Cake (into batter or as a swirl) 
o Cheddar cheese and fig brioche toasties 
o Cheese platter 
o Cocktails 
o Crepes/pancakes 
o Crostini with fig jam, goats cheese and honey 
o Eton mess 
o Fig newtons  
o Fig yoghurt 
o Fillo tarts filled with fig jam and topped with goats cheese, blue cheese or brie and a sprig of fresh herbs 
o Glaze (with water or lemon juice) for cake/cheesecake 
o Grilled cheese sandwiches 
o Hand pies i.e. pecan and fig (top with brandy cream) 
o Ice-cream 
o Jam drop biscuits/cookies/bars 
o Jam tarts 
o Meat glaze (i.e. ham, roast beef, pork or chicken) 
o Mixed into warm chocolate ganache to top cakes (or chill and fill macarons) 
o Muffins 
o Panna cotta 
o Pizza/flatbread base (top with goats cheese or blue cheese, prosciutto, walnuts and greens) 
o Porridge topping 
o Popsicles 
o Pudding 
o Roast beef sandwiches with fig jam sauce/gravy 
o Roasted vegetables 
o Salad dressing (i.e. vinaigrette) – try baby spinach, cranberry, walnut and goats cheese salad 
o Sandwich/toastie filled with ham, provolone, fig jam and fresh greens  
o Shortcake 
o Spread on toast, crumpets, English muffins or biscuits 
o Stuffed French toast 
o Stuffed chicken or pork 
o Turkey, brie and fig sandwich 
o With brie (and puff pastry)
Author: Megan Radaich            
Image credit: Megan Radaich           
Publication: www.foodpreserving.org

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
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