Make the most of ripe figs with this simple homemade fig jam recipe. If you grow your own figs, it’s a delicious way to use a fresh harvest. With fresh figs, lemon and just a hint of vanilla, it makes a delicious spread for toast, sourdough or your favourite baked treats.
Makes: approximately 2–3 jars
Prep: 15 minutes
Cook: 35–45 minutes
Homemade fig jam ingredients
- 1 kg ripe figs
- 500 g white sugar
- 2 tbsp lemon juice
- Finely grated zest of 1 lemon
- ½ tsp vanilla extract, optional
How to make homemade fig jam
1. Wash the figs, remove the stems and roughly chop the fruit.
2. Place the figs, sugar, lemon juice and lemon zest in a large, heavy-based saucepan. Stir to combine.
3. Leave for around 10 minutes to allow the figs to release some of their juices.
4. Place over medium heat and stir until the sugar has dissolved.
5. Bring to a gentle boil, then reduce the heat and simmer for 30–40 minutes, stirring regularly to prevent the jam catching on the base.
6. As the figs soften, use a wooden spoon or potato masher to break them down to your preferred consistency.
7. To check if the homemade fig jam is ready, place a small spoonful onto a chilled plate. Leave for 30 seconds, then push it gently with your finger. If the surface wrinkles and the jam doesn’t immediately run back together, it’s ready.
8. Stir through the vanilla, if using, then carefully spoon the hot jam into clean, sterilised jars and seal.
Fig jam tips
Figs vary naturally in sweetness, so taste the fruit and adjust the sugar slightly if needed.
For long-term shelf storage, use properly sterilised jars and an approved water-bath preserving process. Otherwise, keep the jam refrigerated and use it promptly.
Serving suggestion
Spread toasted sourdough with ricotta or cream cheese, then spoon over your homemade fig jam. Serve with fresh fig slices and a little fresh thyme for an easy breakfast, brunch or afternoon treat.
