History Cookbook: Fig Jam
About this recipe
Healthiness : (199 votes)
Comments: Be very careful when making jam as it get dangerously hot. Always ask an adult for help.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serving suggestions: Serve on hot toast
This is a vegan recipe
Autumn Figs are at their best in October, eat them whole at room temperature - delicious! Figs are very healthy, the ancient Greeks knew this and fed them to the athletes who competed in the first Olympic Games.
Tip:
You can sterilise jars in a microwave oven. Quarter fill the jar with cold water, dip in your fingers and run your damp fingers completely around the jar. (If the jar has a lid, shake the water around the jar with the lid on, then remove lid - DO NOT MICROWAVE THE LID). Microwave for 1 minute. Everywhere the water has touched will be brought to boiling point and sterilised. Pour out the water and fill with your marmalade - take care, the jar will be very hot!!
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Serving suggestions: Serve on hot toast
This is a vegan recipe
Autumn Figs are at their best in October, eat them whole at room temperature - delicious! Figs are very healthy, the ancient Greeks knew this and fed them to the athletes who competed in the first Olympic Games.
Tip:
You can sterilise jars in a microwave oven. Quarter fill the jar with cold water, dip in your fingers and run your damp fingers completely around the jar. (If the jar has a lid, shake the water around the jar with the lid on, then remove lid - DO NOT MICROWAVE THE LID). Microwave for 1 minute. Everywhere the water has touched will be brought to boiling point and sterilised. Pour out the water and fill with your marmalade - take care, the jar will be very hot!!
Ingredients
- 1.5kg fresh figs
- 750g preserving sugar
Equipment
- Weighing scales
- Large pan
- Saucer
- Waxed discs
- Rubber band
- Labels
- Spoon
Making and cooking it

- Wash the figs and cut off the stems
- Place in large pan and mash with a potato masher
- Add the sugar, stir and put on a low heat until the sugar has dissolved
- Increase the heat and bring to the boil,
- Allow to simmer for 10 minutes, stirring occasionally to prevent burning (take care this mixture is very hot)
- To test if the jam is cooked, pour some cold water into a saucer and drop a small blob of jam into it. The jam is cooked if it sets; if it is stil a little runny, cook it a while longer and repeat until it is set
- Allow to cool for 15 minutes, then pour into warm, sterilised jars, filling them almost to the top
- Cover the jars at once, using waxed discs and set aside to cool
- When the jam is cold, cover the jars with dampened cellophane, and secure with a rubber band. Store in a cool dry place for up to 6 months
- Don't forget to label the jam, including a date
- Once opened, keep in the fridge

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Comments
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Name: Isabella Smith | 16th June 2017 |
Figs are a good addition to a healthy diet. Adding a lot of sugar and turning them into jam is a nice to have occasional, not a healthy snack. |
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