Fig jam or fig preserve is a delicious jam, today we prepare a delightful and easy preserve to keep all the flavor and aroma of this delicious fruit. Fig jam is ideal not only to spread on bread or toast for breakfast or a snack, but also to fill pies, stuffed cookies, to garnish creams or puddings, and even as an accompaniment to aged cheeses.

There are many versions and variations; I describe how to make fig jam with little sugar, just enough to ensure preservation. All types of figs can be used: green-skinned, white, or black figs, and you can choose how to sweeten: classic sugar, brown sugar, erythritol, stevia, etc. We can enrich the classic fig jam with flavors such as: vanilla, chopped almonds, hazelnut crumbs, walnuts, chocolate pieces. The final result will surprise you with its taste and texture.

Follow the Recipe step by step with all the steps and you will get delicious Fig Jam!

For this recipe, I used the wonderful jars bormioli bormioli jars

Find also how to make Thermomix fig jam

Difficulty: Very easy
Cost: Very economical
Preparation time: 10 Minutes
Cooking methods: Boiling
Cuisine: Italian
Seasonality: Spring, Summer and Fall

Fig Jam Ingredients

21 oz figs
1 1/4 cups sugar (3/4 cup for less sweetness)
1/2 cup water (about half a glass)
lemon (half a glass of water)

Tools

Jars

Steps

Before starting to prepare the fig jam, take the jars needed for canning it and place them in a pot full of water, ensuring to place cloths between each other to prevent pathogens from growing, and bring to a boil.
Find everything here How to sterilize jars for homemade preserves
Clean the figs and peel them very gently to avoid removing part of the fruit.
Cut the figs into pieces and place them in a large bowl.
Put the sugar in a non-stick saucepan and add the water, bring to a simmer while stirring continuously until the sugar is completely dissolved
At this point, pour the syrup obtained into the bowl where the figs are placed and let rest for about an hour.
After the indicated time, put everything in a tall-sided pot and start cooking over high flame.
When the fruit starts to boil, a foam will form (not much in the case of figs), which we will remove with a spoon.
Continue cooking over high flame, stirring with a wooden spoon.
When the fruit starts to thicken, there are two possibilities: immerse a hand blender to make it smooth, or leave it as is for a jam with pieces.
Continue stirring with the wooden spoon. To check the right consistency, place a spoonful on a small plate and put it in the freezer for a few seconds. Take it out and tilt the plate; if the jam runs down, it’s not ready. If it doesn’t move, it’s ready to be jarred.
Take the jars and jar the jam while still hot, filling them almost to the brim, cap them (with new caps), and turn them upside down to create a vacuum seal without needing further boiling.
Cover the jars with cloths and let them cool overnight.
The next day, store the jars in a cool, dry place.
fig jam recipe
FIG JAM THERMOMIX
Place the figs in the Thermomix bowl along with the sugar.
Pour the lemon juice into the Thermomix with the figs and sugar.
Close the Thermomix bowl and set the temperature to 212°F (100°C) for 40 minutes at speed 2.
For an extra special touch to your jam, add 100 grams of skinless toasted almonds to the bowl halfway through cooking.
Then proceed with the jam cooking as per the recipe