Fig magic. Recipe: Fresh fig jam

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Autumn is so here, I can feel it with all my senses. The early morning is getting colder and it´s so hard to get out of my warm bed. The best part of autumn? Beautiful light scarves are put into use. My favourite one is the green scarf with white dots that I picked up at a bargain from Laura Ashley. And I love the soft touch of my big red wine colored wrapping scarf around my shoulders.

During the week, my MIL brought me a whole heaps of fresh figs. The kinds that you would pay $$$ for in the farmers´ market. The fig tree in her backyard never fails to deliver these awesome fruits every year. It´s so wonderful, like magic really.

Fig jam, fresh fig and ricotta cheese on biroche slice

Photo: thick slices of brioche, top with fresh ricotta and home-made fig jam. Yum!

If you reside in Oz land, you should (must!) try Maggie Beer´s burnt fig jam. I was never such a vivid fan of fig until I tried her jam and how she used it to make Burnt fig and bitter almonds ice-cream. Okay, they are a bit costly but I love these products so much, money becomes secondary.

I have longed to try my hands making jam from fresh figs, and finally it comes. I can tell you, the aroma of the jam is so delightful – sweet, floral notes; very “figgy” indeed. And you know what is the best part?

Fresh figs from mom´s garden: zero dollar.

1/2 kg of sugar: 30 cents something

Lemons: $2 for 10 fat and juicy ones

Taste and aroma of home-made fig jam: PRICELESS!

If you cannot make the jam yourself or run out, there´s always Maggie Beer´s!

{okay, I did go a bit overboard, but I have never met anyone who did not like fig jam ;))

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Fig Jam Recipe. From fresh figs

The recipe is based on the one published here. I combined it with the descriptions on the Maggie Beer´s burnt fig jam bottle to make mine. The result is just perfect.

What to do? Get your hands on some ripe figs. Cut off the stem. Weigh the figs.

How much sugar to use? Half the weight of the figs. (I have 1.2kg, so I use around 550-600g sugar)

Direction: Put the sugar and fruit together in a big bowl. Stir well , then refrigerate the whole thing overnight.

The next day, boil the sugar and the figs together in a heavy sauce-pan. Once the sugar is boiled, gently remove the fruits with a slotted spoon. Continue to boil the sugar syrup until it reaches 110C (hard-ball stage). Return the fruit to the sugar mixture.

Break up the fruits with a wooden spoon. Continue to boil the whole thing with gentle heat until the jam thickens (around 1 hour for me?). Stir occasionally. Squeeze in some juice of 1-2 lemons (do a taste test. I used 1.5 lemons). Continue to boil off until everything is set.

Pour the hot jam into sterilised jars. Seal, cool and refrigerate.

I made another batch just now! It’s one of those things that are too good to share!

Fig jam, fresh fig and ricotta cheese on biroche slice

53 Responses to Fig magic. Recipe: Fresh fig jam

  1. Dharm says:

    That fig jam does look really good!

  2. shaz says:

    This jam does sound very addictive. And lucky you to get so many fresh figs for free.

  3. Ninette says:

    Wow, that looks absolutely scrumptious!

  4. zurin says:

    beautiful jam with so much character!

  5. Sonia (Nasi Lemak Lover) says:

    This fresh fig jam look so beautiful and good.

  6. cookingpractice says:

    Fig jam tastes sooo good, my husband goes crazy for the tart cake with this marmalade :)when the season comes, surely i will make one batch! thanks for the recipe! :)

  7. Manggy says:

    Can you believe up to now I still don't know what a fig tastes like? I wasted my opportunities in the States. I should have – and maybe packed some for home, hidden from customs, to be able to make this.

  8. Little Corner of Mine says:

    Really like the look of your fig jam, must be really good.

  9. Natashya KitchenPuppies says:

    I need a mom with a fig tree.

  10. Sook says:

    beautiful photos!

  11. WizzyTheStick says:

    Very artistic photos. I'll have to keep imagining what fig tastes like since I've never had one. From your pictures though I imagine that they are delicious

  12. Pam says:

    Oh my goodness that first picture is absolutely beautiful!

  13. Faith says:

    I feel like I can almost taste how delicious this is right through the pictures! Your jam looks amazing, Anh!

  14. Soma says:

    This has to be best tasting jam ever! wish I could have a jar full now.

  15. tigerfish says:

    I never tried fresh fig jam before but fresh figs with cheese is one pairing which I enjoy very much.

  16. Ciao Chow Linda says:

    I just love fig jam when used in a crostata – oh heck, I love it over just plain toast too.

  17. Deeba PAB says:

    AWESOME … I love the fruit, and love the jam even more. Beautiful colours and textures! I'm envious because we don't get fresh figs here Ahn!

  18. veron says:

    Ah, the magical fig. My hubby's favorite. I could see his ears flapping with glee if I show him this picture. :)

  19. Ozoz says:

    That jam looks awesomeeeeeeeeeeeee. Love the photos…..will have to make this as I've never cooked with figs! Glad you enjoyed the plum jam and thanks for letting me know!

  20. Krissy says:

    Hi Anh,

  21. MeetaK says:

    oh envious of your MIL'S fig tree – i dream of having heaps of figs brought to me – lol! this looks incredible! as you head into autumn i am looking forward to spring!

  22. bittersweetblog says:

    I must admit, I'm not too crazy about fresh figs… But this jam still looks delicious! Perhaps this is just the thing to increase my appreciation for them. :)

  23. Nate @ House of Annie says:

    Those figs look lovely!

  24. Xiao Yen Recipes says:

    Lucky you, free figs from mum. I wish my garden can grow things. Wonderful and simple recipe.

  25. redmenace says:

    Gorgeous! I so wish figs were still in season here!

  26. Agnes says:

    Fantastic – I wish I had a fig tree. The jam looks amazing!

  27. Vanille says:

    Oh, lucky you to have so many fresh figs for free ! They are so pricey…

  28. Anonymous says:

    in the process of making a batch now, checking back to see that I'm following the instructions.

  29. Anonymous says:

    taste testing time! yummmmyyyyyyy

  30. Anh says:

    I am glad :) enjoy your fig jam

  31. lerapa says:

    I struggle every year to find new things to make with my harvest. I made a batch of this jam last week–it is the best! (I added a tspn of ground anise seed). In the midst of the season here in Florida and about to make a 2nd batch–and the cake at . to try out on dinner guests this week.

  32. Anh says:

    Lerapa, thank you for letting me know about the result! Glad you like this recipe!

  33. terry green says:

    By far the best and easiest of all the recipes I have searched on line. A really great site and I shall keep your link as well as passing it around my circle of friends both here on the Isle of Wight UK and around the world. Fantastic instructions that make life for me an oldish lady of 80 easy to understand and follow! Just missing that all important for me… a print recipe link! Many

  34. Anonymous says:

    Love the instructions and pictures. My fig tree is giving heaps of huge fruit at the moment. Will definitely give your jam a try. Will also let you know what the result is.

  35. Hampers says:

    Wow that looks so yummy!!

  36. fresh vending says:

    Fresh Healthy Vending is the only vending franchise company that offers locations 100% juices, fresh vegetables and fruits, smoothies, and yogurts in every one of its healthy vending machines. potato chips and low fat popcorn like Pirate's Booty.

  37. Anonymous says:

    Just made my second batch in two weeks. First one was FANTASTIC- especially with goats cheese. I left it in the fridge for two nights because I couldn't make it the next day and it reduced really quickly – so quick in fact as I went upstairs to the computer to check the next step in the recipe it burnt a little – so it really became Maggie Beer's burnt fig jam.! Will let you know how the

  38. Anonymous says:

    Hello, I just made your recipe today with fresh figs (they're just ripening here in California). I couldn't get the skins to break up well, so stick blended it. Also, I didn't see pectin in your recipe, shouldn't it contain some, or do figs not need it? I used some anyway, didn't seem to hurt any. Anyhow, it tastes great, thanks!

  39. Anh says:

    Anonymous, I think the skin containes enough pectin. I don't need to add any.

  40. Anonymous says:

    Thanks, Anh, I'll gladly skip it next time!

  41. penny aka jeroxie says:

    Totally envious of all the figs you have!!

  42. Anonymous says:

    Making this recipe for the first time. How do you know when it is "set"?

  43. Anonymous says:

    Hi…just realised the importance of the words "stir well" when you put the figs in the fridge. I did throw the sugar over them and it looked mixed, but kept worrying about no water…so kept having a look in the fridge to see what was happening. Nothing of course :-) so then I used a wooden spoon to mix/mash (stir well) and now have this scrumptious looking liquidy mix! Tomorrow, the

  44. asiathinksthings says:

    I was just looking for a fig jam recipe! your's looks great! I have to make it!

  45. Anonymous says:

    Do you cut the figs up first before placing them in the fridge with the sugar or do you put them in whole? Thanks :)

  46. Anh says:

    ^ anonymous: i just put the whole figs in!

  47. Jody Chambers says:

    What a great way to tell a recipe as a story, loved reading it! I have a 5 fig tree's scattered in the old orchard near the house and have never tried to make fig jam, normally the birds just eat them all. Going to give this recipe a crack. Cheers!

  48. lynda says:

    My jam turned out great! My boyfriend liked it too. Thanks for a great recipe and very complete instructions.

  49. Marta says:

    I just made this amazing fig jam, added a little bit of finely chopped toasted walnuts. Thanks much for your easily read instructions.

  50. Eunice says:

    Just made this jam. It is easy to make. It is delicious. Best of the three recipes I have used across the years….. I am in my 60’s. I grew up with figs. We had 9 fig trees around our farmyard. So i have loved eating them all my life …. fresh from the tree, stewed, as jam, brandied. Fresh is best, and of course I didn’t realise how fortunate I was as a girl to have figs so freely available. These days I am dependent on kind friends who know i love figs, so on the odd occasion get a kilo or two which I usually brandy or jam.
    “thank you” for sharing this excellent recipe.

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