Why make your own fig jam 🍯

Making homemade fig jam is the simple pleasure of enhancing a summer fruit with its delicate texture and captivating aroma. You choose the ripeness of your figs, the amount of sugar, and the flavorings. The result? A smooth , glossy jam with melt-in-your-mouth pieces... nothing like the industrial one!

Mastered cooking is the secret to a perfect balance between flavor, color, and preservation. You can adjust the cooking time according to your desired texture: shorter for a very fruity jam, longer for a thicker texture. Figs, rich in fiber, minerals, and antioxidants, add a healthy touch to your morning toast or summer desserts. And it's also a great way to use up a package of fresh figs !

Did you know? The Solliès AOP fig is the queen of French jams, famous for its intense red flesh and natural sweetness.

Ingredients & switch portions

Base for 4 medium pots (approx. 4 x 250 g) — adapt according to your harvest:

Smart substitutions : Replace vanilla with cinnamon, anise, orange zest, or even a dash of rum. Coconut sugar or honey for an even more natural version. No fresh figs? Use frozen figs or blended fruit !

Smart Closet Mode

Calories & Nutrition

Preparation: cooking jam step by step

1. Wash and cut the figs : rinse the figs, cut off the stem, then slice them into quarters.
   
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2. Prepare the maceration : in a large salad bowl, mix figs, sugar, lemon juice, split vanilla.
   
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3. Leave to macerate : cover, leave to stand for 1 hour (or overnight in a cool place) to release the juice.
   
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4. Cook the jam : Pour the mixture into a large, heavy-bottomed saucepan.
   Bring to a boil over medium heat, then simmer for 20 minutes, stirring regularly.
   
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5. Test the setting : Place a drop on a cold plate. Does it set? It's ready! If not, cook for another 2-3 minutes.
6. Fill the jars : pour boiling water into sterilized jars, screw on, turn over for 5 minutes. Leave to cool.

Variations for all tastes 🔥

White fig jam : milder taste, golden color. Fig & walnut : add 80g of crushed kernels at the end of cooking. Fig & rhubarb or fig & apple for a tangy note. Fig & spices : cinnamon, cardamom, star anise. Light version : reduce sugar (while monitoring storage). Express : blend coarsely in a blender for a smoother texture.

Conservation & batch cooking

Closed jars : up to 1 year away from light, in a cupboard. After opening : 3 weeks in a cool place. Batch tip : prepare several flavors in one session (fig-ginger, fig-orange, etc.). Anti-waste : fig jam is perfect for recycling overripe or split fruit.

Service ideas and pairings

• Morning toast : sourdough bread, salted butter, generous jam.
• With a cheese platter (goat, sheep, Roquefort).
• As a garnish for grilled meats (duck breast, filet mignon), or on foie gras toast.
• In natural yogurt or cottage cheese.
• Layer cake or rolled cake with homemade jam.
• As a topping for healthy bowls, with fresh fruit, seeds and granola.

Frequently Asked Questions

Tips for successful cooking

• Use a large pot to avoid boil-overs.
• Stir often for even cooking and to prevent sticking.
• Cold plate drop test: if it solidifies, it's ready!
• A little pepper or ginger to boost the flavors.
• Sterilize your jars well for long-term storage.

Smart budget & sources

Fresh figs : around €4-6/kg depending on the season (or direct parcel from the producer ), organic sugar: ~€2/kg. Less than €0.80/homemade jar! For premium figs: find out more about Solliès figs . Batch accessories: blender , ice cream maker . All our Neary recipes .