Fig Jam
October is here, and that means one thing—fig season is in full swing! 🍂 If there’s one thing I’ve embraced since moving to London and travelling around Europe, it’s discovering new ingredients that are staples in local cooking. And figs? They’re definitely up there as one of my favourites.
This time last year, I went all out, buying figs by the bucketload and whipping up recipes like Fig Tart and Chicken with Figs and Honey. Recently, I couldn’t resist a great deal and snagged 800g of figs—perfect for a little jam-making experiment. Jam is just the beginning though; I’ve got so many other fig-inspired recipes on my to-do list!
Over the summer, I dabbled in gooseberry jam, which turned out to be a delight. Now, my second jam attempt—this time with figs—has been just as satisfying. Mornings have become a treat as I slather my homemade fig jam on toast. I love everything about it—the sweet, rich flavour, the crunch of the seeds, and the perfectly gooey texture. Let’s just say, I’m officially hooked.
Figs, native to the Middle East, are a feast for the eyes as well as the taste buds. Most of the ones I find at the market are from Turkey, with their gorgeous purple skin and soft, squishy texture. A little tip: figs are best enjoyed fresh, within a day or two, as they don’t store well. Keep them at room temperature for optimal flavour (if they last that long without being devoured!).
Fig jam today, Fig Tart tomorrow… who knows where my fig obsession will take me next? 🍇✨
Prep Time: 20 minutes
Cook Time: 30 minutes
Yield: 4 servings
Ingredients:
800g figs
400g sugar
Method:
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.
