This chunky fig and vanilla jam will satisfy young and old. It’s a beautiful accompaniment to a classic scone, and equally great slathered onto a piece of toast. It also makes for a wonderful heartfelt homemade gift for a loved one. To make a classic fig jam, you can simply omit the vanilla bean.
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Ingredients
Method
Cut each unpeeled fig into eight wedges. Combine figs, juices and vanilla bean in large saucepan; bring to the boil. Reduce heat; simmer, covered, for 20 minutes or until figs are soft.
Add sugar to pan; stir over high heat, without boiling, until sugar dissolves. Bring to the boil; boil, uncovered, without stirring, about 30 minutes or until jam gels when tested. Discard vanilla bean.
Pour hot fig jam into hot sterilised jars; seal immediately. Label and date jars when cold.
What figs should I use?
You can use any variety of fresh fig for this jam recipe.
How to sterilise jam jars
Check out our step-by-step guide to sterilising jars for homemade jams, marmalades, and preserves. It includes methods for sterilising on the stovetop and in your oven, as well as in the dishwasher.
How to store your fig jam
Homemade preserves can be stored at room temperature away from sunlight until they’re opened. If the climate you live in is hot, wet and/or humid, the safest place to store unopened preserves is in the refrigerator. After opening, your fig jam will need to be refrigerated and used within a month or two.
What goes well with fig jam?
Use this jam to top our fluffy scones, or to fill butterfly cakes for a party. Or bake your own fresh Irish soda bread or damper to enjoy this sweet jam with. You could also use it in our best ever sponge cake, or Victoria sponge recipe.
For a savoury option, omit the vanilla bean when making your fig jam, then use it for our fig-glazed ham. Additionally, use it for our pork and veal meatloaf with fig glaze.
