Fig Jam

Did you know? Although it is popularly known as a fruit, the fig is actually a flower! Figs are technically inverted flowers that store their pollen inside the fruits.

Besides being amongst the most sweet and delicious fruits, they also bring a lot of benefits for our bodies and health. I invite you to research them on scientific channels.

When I manage to control myself from devouring them all, I love making this fantastic jam which I can then use in winter on bread or to bake nice tarts.  

  • DifficultyEasy
  • CostCheap
  • Cooking time30 Minutes
  • Servingmakes around 2 kilo jam
  • CuisineItalian


  • 2 kgfigs
  • 600 gmuscovado brown sugar (use 800g sugar if you like the jam to be sweeter)


  1. – peel the figs (do not peel them if you like a more rustic texture, remove just the stems), chop them and transfer them to a large pot with high sides;

    – add the sugar;

    – put the pot on the stove and set the heat to medium intensity and bring to boil;

    –  set the heat to low intensity and continue cooking for at least 20 minutes;

    – stir often to make sure than figs will not stick to the bottom of the pot;

    – if you want a very smooth texture, remove the pot from the stove and use an immersion-blender to blend the figs;

    – put the pot back on the stove and continue cooking for another 5/10 minutes or until the jam reaches the desired consistency;

    – remove the pot from the stove and pour the jam into sterilized jars;

    – close the lids and put the jars upside down;

    – don’t touch the jars until they will be completely cold;

    – after, to verify if the jars sealed well, press on the lid: it should not click;

    – sealed jars can be stored up till 6 months


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