Fig Jam Recipe

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4.75 from 8 votes

An easy step-by-step guide to making homemade Fig Jam.

Prep Time30

Cook Time1 30

Course: Condiment

Cuisine: Australian

Servings: small-med jars

Calories: 1210kcal

Author: Libby Hakim

Ingredients

1.25 kg figs, washed, stems removed and roughly chopped
1 kg caster sugar
1 cup vinegar
1 ¾ cup water

Instructions

Combine sugar, vinegar and water in a saucepan and dissolve sugar over low heat. Bring to the boil and boil for 10 minutes.
Add chopped figs to the saucepan and stir to combine.
Continue to boil for approximately one and a half hours, stirring from time to time. The jam is ready when it turns a golden colour and the mixture is thick enough that you can catch a glimpse of the bottom of the saucepan as you stir.
If the jam is too chunky for your liking once cooked, mash with a potato masher to achieve the desired consistency.
Pour jam into sterilised jars and seal with the lid.

Notes

Storing: Once cooled, place the jars in the fridge and store for up to 6 months (unopened) or 2 months (once opened). There is the option of "canning" this jam so you can store it for longer periods on the shelf in your pantry. However, you'll need to rely on your own knowledge of canning and preserving as the process is too extensive to cover here.

Nutrition: The nutrition information is an

Nutrition

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