Fig Jam

It’s October and it’s fig season! I have said this many times – ever since I have moved to London and been travelling around Europe, I really have learnt so much of new ingredients that are commonly used in cooking.


Almost the same time last year, I couldn’t help myself but bought loads of figs and used them in different recipes, such as Fig Tart and Chicken with Figs and Honey. Just recently, I saw some great deals so I bought 800g as I have been wanting to make some fig jam. Making into jam is just one way of using them. I can’t wait to try a few more recipes in using figs!


The summer just passed, I made gooseberry jam that I absolutely love. Now, my second attempt to make jam was just another joy! I have been eating my fig jam with toast every morning and I love it, not just because of the taste but I love the crunchiness of the seeds. The overall texture is just great that it’s not a surprise I am hooked!

Fig is a native to the Middle East. A lot of them that I saw at the market were imported from Turkey. I love the shape of this fruit and the purple shade on the outer skin looks just so pretty. The texture is soft and squishy. It’s best to use within a day or 2 as fresh figs can’t store for long. Best is to keep them at the room temperature.



Fig Jam



800g figs
400g sugar


1. Cut off the stems and roughy chop up the figs and place them in a large saucepan.

2. Put on low heat, add the sugar and stir until the sugar dissolve. Squash the figs with a potato masher or your hands, breaking them into a lumpy paste. After about 10 minutes, turn the heat to medium-high to bring to the boil and cook for about 10 minutes until the mixture becomes thick. Stirring occasionally.

3. To test if the jam has set, take a saucer and drop a spoonful of jam. Allow it to cool for a minute or 2, then push your finger through the jam. If it wrinkles, then it’s ready. If not, boil for a few more minutes. Continue to test until it’s ready. When the jam is ready, leave to stand for 10 minutes.

4. Transfer the jam to sterilised jam jars and seal tightly when the jam is completely cool.