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French Fig Jam Recipe

French Fig Jam Recipe

Today, I’m thrilled to share one of my favorite recipes: French Fig Jam. This recipe holds a special place in my heart as it brings back sweet memories of visiting local French markets with my grandmother, tasting fresh figs, and savoring every moment.
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Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Course: Condiments
Cuisine: French
Keyword: French Fig Jam Recipe
Servings: 4 Servings
Calories: 50kcal
Author: Bex Smith

Equipment

  • large saucepan
  • Clean towel
  • Ladle

Ingredients

  • 300 g 11oz raw cane sugar or unrefined golden sugar
  • 1 cinnamon stick
  • Zest and juice of 1 organic orange
  • 1 kg 2¼lb ripe, juicy figs (preferably black mission or Turkish)
  • 1 tablespoon lemon juice

Instructions

Step 1: Prepare the Figs

  • Wash the figs thoroughly under cool running water.
  • Pat them dry with a clean towel.
  • Remove the stems and quarter them.

Step 2: Combine Ingredients

  • In a large saucepan, combine the quartered figs, raw cane sugar, cinnamon stick, orange zest, orange juice, and lemon juice.
  • Stir gently to mix the ingredients well.

Step 3: Cook the Jam

  • Place the saucepan over medium heat.
  • Stir continuously until the sugar has dissolved completely.
  • Bring the mixture to a gentle simmer.

Step 4: Bubble Away

  • Allow the mixture to simmer for about 45 minutes.
  • Stir occasionally to prevent sticking and burning.
  • You’ll know it’s ready when it has thickened and achieved a jam-like consistency.

Step 5: Sterilize the Jars

  • While the jam is cooking, sterilize your jars by boiling them in water for 10 minutes.
  • Dry them carefully on a clean towel.

Step 6: Pour and Seal

  • Using a ladle, pour the hot fig jam into the sterilized jars.
  • Seal them immediately with sterilized lids.
  • Let them cool at room temperature.

Notes

  • Taste as you go: Always taste your jam as it cooks. If it’s too tart, add a bit more sugar. If it’s too sweet, a dash more lemon juice can balance it out.
  • Consistency check: To check if your jam has set, place a small amount on a cold plate. If it wrinkles when pushed with a finger, it’s ready.
  • Jar Sterilization: This is crucial for preventing bacteria and mold. Ensure your jars and lids are properly sterilized.
  • Avoid Overcooking: Overcooked jam can turn into a tough, chewy paste. Keep an eye on it, especially during the final 10 minutes of cooking.
  • Cool correctly: Let the jam cool completely before storing it in the refrigerator or pantry.

Nutrition

Calories: 50kcal
Tried this recipe?Let us know how it was!