Seasonal fig jam

    2 hours 20 min

    Figs are at their best during the summer and autumn months. They are a nutritious and incredibly versatile fruit, so use this seasonal fig jam as a base for sauces, canapés, or in desserts such as jam tarts and cakes.


    Hampshire, England, UK
    10 people made this

    Makes: 4 jars fig jam

    • 900g fresh figs, sliced
    • 450g crab apples - peeled, cored and chopped
    • juice of 5 lemons
    • 1 tablespoon brandy
    • 900g caster sugar

    Prep:20min  ›  Cook:2hr  ›  Ready in:2hr20min 

    1. In a large preserving pan, combine the fresh sliced figs, crab apples, lemon juice and brandy and cook for 2 hours over a low-medium heat until the mixture is soft and mushy.
    2. Mash the fruit and add the sugar. Bring to the boil for 10 minutes and then begin testing for the setting point by placing a drop of the jam onto a cold plate. If it wrinkles when you push it with your finger, it is ready.
    3. Skim the jam if necessary and transfer to sterilised jam jars, sealing immediately. Leave undisturbed for 8 hours in a cool, dark place.

    How to sterilise jars

    Learn how to sterilise jars two ways with our handy step-by-step guide and video.

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