Fig jam

The recipe for making fig jam is simple, and the result is an incredibly tasty product that will appeal to lovers of figs or even grapes, because these fruits are somewhat similar in taste.

How to make fig jam

For the southern regions of the country, finding tasty and ripe figs is not a problem, but residents of the middle lane and the capital region face difficulties. To choose a good product for a recipe, there are some tips and rules to follow:

  1. Figs are a perishable berry, so you should carefully examine the fruit while still in the market or in the store. It should not be stored for a long time without processing either; it is better to make jam immediately after purchase.
  2. The thin skin of the fruit makes it vulnerable to the slightest damage - it is exposed to decay and attacks from insects, so you need to choose a berry without external damage to the skin.
  3. The fig should be firm, firm to the touch, with clean and dry skin. Softness or excessive secretion of juice, slipperiness of the skin indicate the onset of fermentation and decay processes. The too hard fruit, probably not yet ripe, was picked green.
  4. It is impossible to determine its ripeness by the color of the berry, since everything depends on the variety. Figs can range in color from yellow to purple.
Important! It takes about ten days from the moment of harvesting to getting it on the shelves, the fruit can lie on the market for a couple of days and only then get to you. If it is not possible to make jam immediately, it is better to freeze the berry - this way it will retain its freshness, beneficial properties and taste.

Fig jam recipes for the winter

In cooking, experimentation is not complete. The number of recipes for making fig jam is becoming more and more, and the photos attached to the step-by-step recipe will help you not to get confused and do everything right.

Classic fig jam for the winter

The original recipe for Azerbaijani delicacies includes only two ingredients, which is why it is appreciated for its simplicity and the ability to dream up with additives. The variety of berries can be chosen according to taste, then the color of the finished product will be different. For jam you will need:

  • figs - 3 kg;
  • sugar - 1.5 kg;
  • water - 200 ml.

Cooking method:

  1. Fig berries must be thoroughly rinsed, select whole and ripe fruits without damage. Cut the hard parts at the top and bottom of the fruit, cut the berries into quarters. Fold into a saucepan.
  2. Chopped berries need to be covered with sugar and pour in a little water for better dissolution, mix, leave for a while so that the sugar begins to dissolve, and the fruits let the juice out. Put a saucepan over low heat and stir occasionally.
  3. After boiling the mixture, it is better to remove the foam to prevent a bitter taste and the appearance of lumps. It is better to reduce the fire after boiling, cook for another 15 minutes. After the time has elapsed, you can beat the jam with a blender.
  4. After chopping, the jam can be boiled for another 15 minutes, allowed to cool for about 3 minutes and poured into warm sterile jars. Roll up and leave in a cool dark place.

Fig jam has not only special taste, but also benefits, so it can be safely served with tea immediately after cooling.

Fig jam with lemon without boiling

Lemon adds a new flavor to the fig jam, especially if the berry is sweet and needs to be varied.In addition, the acid will help the jam last longer. To preserve as many beneficial properties as possible in fruits, you can neglect cooking, but you will need to take a couple of other steps.

For the recipe you will need:

  • figs - 3 kg;
  • sugar - 1.5 kg;
  • lemon - 3 pieces.

Step by step cooking:

  1. It is advisable to sort the berries, rinse thoroughly and remove the hard parts. You can cut them into quarters or in half if the fruits are small. The fruits can be peeled if desired.
  2. Pour the figs into a saucepan, add sugar, stir and wait 2-3 hours until the fruits give juice. At this time, you need to thoroughly rinse the lemons, rub the zest on a fine grater and squeeze the juice from the fruits.
  3. The syrup released from the figs must be drained into a separate saucepan, boiled and poured into a container with berries until it cools down. This mixture must be heated for a few minutes and the resulting syrup must be drained again, boiled and poured back into the figs.
  4. While the mixture is still hot, you need to immediately add the juice and lemon zest, mix thoroughly and leave for 15-20 minutes. Warm jam can be poured into uncooled sterile jars and rolled up or immediately served.

Fig jam goes well with herbal or green tea.

How to make fig jam with plums and lime

Plums and figs are fruits traditionally found on autumn shelves. Their tastes are somewhat similar, so they go well in jam, and lime gives the delicacy an exotic sourness and dilutes the sugary-sweet taste.

For cooking you will need:

  • plum - 1.5 kg;
  • figs - 1.5 kg;
  • sugar - 1 kg;
  • lime - 2 pieces;
  • ground cinnamon - 1 teaspoon.

Cooking method:

  1. Plums and figs must be sorted out and rinsed thoroughly, pitted from the plums and cut in half. Cut the figs into four parts, after cutting off the hard parts. Put the fruits in a saucepan and cover with sugar, leave for 1 hour to let the juice flow.
  2. Wash the lime, remove the zest from it and squeeze the juice into a separate bowl.
  3. After the time has elapsed, the fruit must be put on medium heat, stir constantly, after half an hour, add half the lime juice with the zest. When the fruit starts to shrink and the syrup gets bigger, you can add the cinnamon and the rest of the lime to the pot.
  4. Cook until fully cooked for another half hour, let cool slightly and pour the jam into sterile jars.

The resulting delicacy tastes like a spicy oriental sweetness. The intensity of the notes in the recipe can be adjusted to taste: add more lime or replace cinnamon with cloves.

Recipe for fig jam with lemon and pear

Pear is the most common fruit added to jams, and lemon helps to vary the flavor and serves as a natural preservative.

For jam you will need:

  • figs - 1 kg;
  • pear - 1 kg;
  • lemon - 2 pieces;
  • sugar - 1 kg.

Step by step cooking:

  1. Rinse the fruit thoroughly, remove the core from the pear and the hard parts from the top and bottom of the figs. You can cut figs and pears into large cubes, put them in a saucepan and cover with sugar. Leave for half an hour.
  2. Wash the lemon, rub the zest and squeeze the juice into a separate container.
  3. Put a saucepan with fruits on low heat, cook for 1 hour, stirring occasionally. After the time has elapsed, add the zest and lemon juice to the pan, cook for another hour over low heat.
  4. Pour warm jam into warm sterile jars, roll up.
Important! The amount of sugar must be calculated based on the type of pear and fig. If the fruit is very sweet, the sugar in the recipe can be reduced to 0.5 kg.

With oranges and ginger

Orange and ginger will give the delicacy an oriental touch, in addition, ginger has long established itself as a useful product for almost all ailments.

For the recipe you will need:

  • figs - 2 kg;
  • orange - 2 pieces;
  • sugar - 1 kg;
  • ground ginger - 2 teaspoons.

Cooking method:

  1. The berries need to be washed, removed hard parts, cut into quarters. Place the orange zest and lemon juice in a separate container.
  2. Put the figs in a saucepan, cover with sugar and leave for half an hour. After the time has elapsed, put on low heat for an hour, stir.
  3. After the fruits begin to soften and boil down, add orange zest and juice, ground ginger to the pan, stir thoroughly. Cook until tender for another hour.
  4. Pour warm ready-made jam into uncooled sterilized jars and roll up.

In addition to ginger, you can add ground cinnamon and cloves to the recipe.

Dried fig jam

In winter, it is impossible to find ripe and tasty figs, however, jam can also be made from dried fruits.

For the recipe you will need:

  • dried figs - 1 kg;
  • sugar - 0.5 kg;
  • water - 2 glasses;
  • lemon juice - 2 tablespoons.

Step by step cooking:

  1. The figs must be rinsed and soaked for 10 minutes. Cut into large pieces, put in a saucepan and cover with sugar, add water. Leave for half an hour.
  2. Put the pan over low heat, stir. Add lemon juice after an hour. Cook for another hour until tender.
  3. Pour warm jam into sterilized jars, roll up.

The taste can be varied with plenty of lemon juice or spices.

Terms and conditions of storage

Jam is stored in sterile jars in a cool dark place. It can stand up to 1 year, subject to storage conditions.


The recipe for making fig jam does not have strict rules; it can always be varied to taste, diluted with your favorite fruits and spices.

Give feedback