By: Thermobexta
I know that I have a couple of popular jam recipes here on my blog, but I’m going to have to say this – this fig jam is the best one!  I have used honey as part of the sweetener (you can’t use it as the entire sweetener unfortunately) and the spices add such a lovely, warm flavour.  The lemon makes the flavours really ‘pop’ and adding it towards the end means it doesn’t change the consistency too much.  I do hope you try this 🙂
1-1.2kg figs, quartered – you need to make sure a few of them are a little under ripe as they are higher in pectin and this will be what sets the jam
150g coconut sugar or rapadura
120g raw honey
1 tsp vanilla powder
1 tsp cinnamon
1/8 tsp ground cloves
40g lemon juice
1. Place figs, sugar, honey and spices in mixer bowl. Cook for 30 minutes/steaming temperature/speed 2/MC off, basket sitting on top of the lid to prevent splatters.
2. Add lemon juice. Cook for 5 minutes/steaming temperature/speed 2/MC on.
3. Transfer hot jam into hot, sterilised jars. Seal immediately.
4. For maximum shelf life, I highly recommend water bathing the filled jars. To do this, place jars in a large stock pot with a tea towel or cake rack on bottom of pot. Cover with hot water from the tap and bring to the boil. Boil for 10 minutes. Leave in the water to cool, or very carefully remove the jars from the water with a jar lifter and leave to cool on your kitchen bench on a tea towel. Store in a cool, dark place and when you open each jar, transfer it to the fridge. This will last at least 12 months unopened, then approximately 8 weeks after opening.
Just discovered your page..recipe sounds great. Im just concerned the amount of sugar will be enough to preserve the jam. I normally allow minimum 65% sugar to preserve well.
This jam has such an amazing flavour. I love how simple the recipe is. I made one batch with coconut sugar and a second batch with rapadura sugar and both are so delicious. Thankyou
Thanks so much!!!! you’re a gem.
Also, can you use packet figs or do they need to be fresh?
You can definitely use dried figs, you need to rehydrate them first. I will give you some exact instructions on this later today or tomorrow. I hope that’s ok
Hi Bec. How much does this recipe make? I’m only looking at making 1 jar if possible 🙂
I wish I’d taken note when I made batch after batch of this last fig season! From memory, around 4 jars. I’m so sorry that I can’t be more accurate.
Just cooked this ….. Smells fantastic!
This is pretty close to the best thing I’ve ever tasted. I made it this evening and had some with brie after it had cooled. It’s a perfect cheese accompaniment. I love vanilla and figs, a match made in heaven. Thanks Bec.
Oh wow, this is so good! Lovely flavour combination, and so inpressive. I’ve been finding other dessert uses for it too – swirled through creamed rice is pretty great 😉
I cooked mine all on reverse to try to retain some texture to the figs but it didn’t seem to make too much difference 🙂
Lovely, simple recipe, which tastes like hours have been spent slaving in the kitchen
Swirling this through creamed rice is an awesome idea!
Yes, the flavours of the jam just lift even the coconut creamed rice right up to another level 🙂
It’s definitely going to be used for more than just “jam” type things here 😉
Thanks Bec, love it!
So simple and tasty yummy!!!
My kitchen smelt amazing with this cooking! Result is devine. I did cook with lemon juice from the beginning and it was fine. Thanks Bec xx