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Tuesday, September 21, 2010

Fig Jam

Tis the season for fresh figs. So, what better way to preserve the freshess of the season than to make jam.

This jam tastes great on its own, with Homemade Peanut Butter, or as a compliment to cheese.

To be honest, I don’t like my jam to be too sweet, so I cheat and use less sugar and more pectin and somehow, it works.

Fig Jam
Makes 5-6 jars of jam

About 2 kg Fresh Figs
1/4 cup Fresh Lemon Juice
3/4 cup Water
2 packagea Pectin
1 kg Sugar (about 5 cups)
6-8 sterilized Jam Jars (see below)

Wash the figs, and remove the stems and the bottoms. Peeling the figs is optional (I don’t peel them unless they are damaged). Just note, that you should end up with about 1.7kg of cleaned fruit.

Place the figs in a large pot, add the lemon juice and water, cover, and boil for about 3 minutes. Mash the figs with a potato masher.

Mix package of pectin with about 1/4 cup of the sugar.

Add the pectin/sugar mixture to the figs and boil for another 3 minutes.
Add the rest of the sugar, and boil for 5 minutes. Take a small amount of jam out with a spoon and let it cool. If the jam is too runny, add in another 1/2 package of pectin, boil for 2 minutes, then check the thickness again.

Once you are satisfied with the thickness of the jam, skim the foam from the jam, stir the jam, and proceed to fill the sterilized jam jars. Fill the jars until they are about 1/2 cm from the top. Wipe the top of the jar clean and close with the lid.

Place the filled and closed jars into about 5 cm of boiling water and boil for 7-10 minutes. Pull the jars out of the water and let cool in a draft free place. Do not touch or move. Once they are cool (usually takes 1 day), check that the jars are properly sealed (the lid should be sucked in).

Store for 12-18 months in a cool place. Once opened, place in the refrigerator.

Sterilizing the Jars

I have always reused jars for jam rather than buying proper jam jars. As long as you sterilize them properly, this should not present a problem.

I choose jars that have popping lids.

Wash them with soap and water as usual. Then boil the jars in water for 10-15 minutes. Turn off the heat and remove the jars and place upside down on a rack to dry slightly (but do not let them cool all the way). Place the lids in the still hot water for about 10 minutes. Remove onto the rack.


  1. I haven't given figs a proper chance. They don't grow well where I live, so they are hard to find in any form other than dried. Your jam looks delicious.

  2. Oh, Heaven... great job, this fig jam looks like perfection :)

  3. This looks amazing. I also like my jams not-too-sweet, so I think your use of less sugar is brilliant!