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Here are some wonderful figs fresh from the garden this morning for my jam making.

You will need:

2 kg figs
1.8 kg sugar
Grated rind of 2 lemons
4 lemons squeezed

Wash the figs and remove any hard bits and bruising but keep skin on.

Place them in a large pot with the lemon juice, sugar and grated lemon rind. Bring to a boil on moderate heat.

Bring the figs to boil until they are a golden color and the jam reaches setting point. Stir in the honey and mix with wooden spoon.

I use the saucer method for testing the setting point. Place a saucer in the freezer and test the jam by putting a few drops on the cold plate. If the jam wrinkles when you push it with your finger, it has reach setting point. If it is still runny, return to heat, boil and retest. The best color is achieved when the jam is not over heated for a long period of time, but this is a matter of preference.

Now you will need to sterilize the jars. Rinse them in clean warm water and allow them to drip dry and place upside down on an rack in the oven at 150C for half an hour.

Pour the jam into the jars preferably through a funnel. I wear latex gloves to prevent contamination. I like to the jam into warm jars while it was still warm.

If you are going to store the jam, I suggest placing a disc of waxed baking paper onto the jam before covering with a lid.

You will need to store the jam in a cool dark place. This is a lovely thick jam. More like a compote or what they call an extra jam.

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16 Comments on “Jam with fresh figs from the garden

    • Thank you Melissa, yea they are difficult to buy where you are and expensive when you find them. We are lucky to have a couple of fig trees in the garden but our yield this year is less than usual… Nice to see you here and hope you are keeping well.

  1. Lea, we love figs!!! They are such a lovely, delicate fruit. It’s fig season here and they are in the markets everywhere. We typically just eat them as is but I should probably take your cue and make some fig jam while they are in season. Thanks for sharing. πŸ™‚

    • Hello Richard, they are wonderful eaten fresh as they are and as they were meant to be but it is nice to preserve some for the winter. Hope all fine with you and Baby Lady πŸ™‚

      • Hi, Lea. We are dong fine and just bought another 1.5 lbs of figs today. They will be breakfast for tomorrow. This coming weekend, however, I definitely plan to make fig preserves and maybe some fig ice cream. You definitely need to out some back for winter and I love your recipe.

  2. Oh, how lovely! My three year old twin fig trees were nearly lost from a horrifically bad winter we had here, but very late in the spring tiny buds appeared at the base of the trees and I was ecstatic. I knew we’d likely not get any fruit from them this summer–as I had to cut them below knee level–but I’m hopeful for next year.
    In the meantime, you just reminded me that I bought fresh figs yesterday with no plan other than to eat them. Hurray!

    • They are delicious just fresh with nothing dome to them as they are but i am thinking of the winters days when they will not be around any more and the jam will remind us of oir beautiful Mediterranean summers. i hope your tree will bear fruit again soon πŸ™‚

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