Recipe: Easy Fig Jam
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Cook time: 
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Serves: 3 0.25l jars
A quick and easy recipe for fig jam, with no special or hard to find ingredients.
  • 800g ripe figs, peeled and roughly chopped
  • 2 large apples, peeled and chopped
  • 100ml lemon juice
  • 125ml water
  • 125g caster sugar
  1. To a large, heavy-bottomed pan, add your figs, apples, lemon juice and water, and slowly bring to the boil. Put a side plate in the freezer to cool.
  2. Simmer for 30 minutes, stirring regularly until the fruit is broken up (you may need to squash the apple chunks with a spoon if you want a very smooth jam with no obvious apple chunks).
  3. Meanwhile, sterilise your jam jars. Ensure they are washed, then put them (without lids) on a baking tray lined with parchment in the oven at 160ºC for 10 minutes, then leave to cool.
  4. Add the sugar, and bring to the boil again, and keep it on a low rolling boil for 15 minutes.
  5. If you have a jam thermometer, check to see if it has reached 105ºC which is the set point. If not, use the plate method – put a teaspoon of jam onto your chilled plate and leave for a few minutes to cool. Then push the edge with your finger, if it wrinkles then you’ve reached setting point.
  6. Once your jam is ready, ladle it into your sterilised jam jars, filling them to about 1cm down.
  7. Put a waxed disc on top of the jam in each jar, waxed side down. Moisten a cellophane seal, and put it, dampened side up, on the top of each jar, securing with an elastic band. You can see it shrink and seal with the heat of the jam.
  8. Once cooled, screw the lids on tight, and remove the elastic band. This type of jam with keep unopened in a cupboard for a couple of months, but once opened needs to be kept in the fridge. If you want to store it longer, you need to heat treat the jars to preserve it. I don't find my jam lasts long enough to warrant that though!
Recipe by Anna International at