This Fig Jam is so simple—no peeling or deseeding required. Just stem, chop, and simmer the figs with lemon juice, sugar, water. In under an hour, you’ve got a jam that blows store-bought versions out of the water.
What I love most is how versatile it is. It’s just as good on morning toast, warm scones, or swirled into yogurt as it is on a charcuterie board with goat cheese, brie, and crackers.
INGREDIENTS Makes 3 Jars
450g Fresh Figs
2 tablespoons Water
450 g Sugar
2 tablespoons lemon juice
METHOD
Cut the figs into small pieces and put in the pan, add the water. Simmer until soft, then add the sugar and lemon juice.
Stir over a low heat until the sugar has dissolved, then boil rapidly until setting point is reached (104°C 105°C) . Allow to cool slightly , then stir to distribute;
Spoon into hot jars
Original Recipe Marguerite Patten
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