Fig Jam

Enjoy a breakfast or tea-time treat with Janet Brinkworth's recipe for a delicious, home-made fig jam
By Janet Brinkworth
Fig Jam
  • Rating:
  • Serves: 2 X 400g jars
  • Cook Time: 2 hours 10 minutes
  • Prep Time: 25 minutes plus cooling
  • Effort: easy



  • 1 kg figs, cut into wedges
  • 750 g preserving sugar
  • 1 lemons, juice
  • 0.5 tsp salt
  • 1 litres water


1. Place the figs in a large saucepan. Add the sugar, lemon juice, salt and water.

2. Bring to a boil, reduce the heat and simmer for 1 hour.

3. Skim off any scum from the surface. Increase the heat to a rapid boil, and cook for a further hour.

4. Skim once more, then test to see if the jam is ready. To test the jam, spoon a little onto a plate and allow it to cool for a few minutes.

5. Draw a finger through the jam. If you can draw a line through the centre, without the jam returning, then the jam is ready.

6. Allow the jam to cool, then por into warm, sterilised jars.

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