This beautiful homemade fig jam not only looks great, but tastes amazing, too!
If you fancy trying something a little different, you can add a teaspoon of cinnamon to this recipe for a little twist.
3 ingredients5 steps
Egg-Free Recipes
Dairy Free Recipes
Gluten Free
Nut Free
Vegan Recipes
Ingredients
MetricImperial
For The Jam
1kgFigs (washed, stems removed)Â
700gBillington's unrefined golden granulated sugarÂ
1Lemon(s) (juice and grated zest)Â
Utensils
Large heavy based saucepan or preserving pan
Sterilised jars and lids
Nutritional information per 20g serving
Energy 63cal
Fat 0g
of which Saturates 0g
Carbohydrates 15g
of which Sugars 15g
Protein 0g
Salt 0g
Method
Step 1
Roughly chop the figs and add to a heavy based saucepan with the sugar, lemon juice and zest. Cover with a tea towel and leave for up to 2 hours, stirring occasionally.
Ingredients for this step
1kgFigs (washed, stems removed)
700gBillington's unrefined golden granulated sugar
1Lemon(s) (juice and grated zest)
Step 2
Slowly bring to the boil and simmer for about 30 minutes.
Step 3
As it starts to thicken, stir more frequently to prevent the jam from sticking to the pan.
Step 4
Test for setting. You can do this by testing a small amount of jam on a cold saucer and if the jam wrinkles when pushed the jam has reached setting point. If not continue to heat until a set is achieved.
Step 5
Jar the jam into sterilised jars. Seal and lid the jars.
1 Baker Ratings
I used this recipe last summer when I had a kilogram of figs to spare. I am enjoying the taste of the jam immensely. It is so easy to make. No fuss at all. I shall be using this same recipe next summer.
