Chunky fig and vanilla jam

Not your typical fig jam.

  • 1 hr cooking
  • Makes 3 Cup
  • Print
This chunky fig and vanilla preserve will satisfy young and old.
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Chunky fig and vanilla jam
  • 1 kilogram (2 pounds) fresh whole figs
  • 1/2 cup (125ml) orange juice
  • 2 tablespoon lemon juice
  • 1 vanilla bean, halved lengthways
  • 3 cup (660g) white sugar


Chunky fig and vanilla jam
  • 1
    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.
  • 2
    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.
  • 3
    Pour hot jam into hot sterilised jars; seal immediately. Label and date jars when cold.


You can use any variety of fresh fig for this recipe. Omit the vanilla bean for a plain fig jam.

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