Spiced Fig Jam

I realize that not everyone has access to fresh figs, but if you can find them at the market, or have a tree that produces fruit before the birds eat it all, you will love this recipe. Fig conserve is wonderful spread on walnut or white toast. It will remind you of summer all winter long.


  • 6 pounds ripe black Mission figs
  • 1 lemon, cut into chunks, seeds removed
  • 1 large orange, cut into chunks, seeds removed
  • 8 ounces fresh ginger peeled and thinly sliced across the grain
  • Juice of 2 oranges (about cup)
  • 7 cups sugar
  • 2 teaspoons cinnamon
  • Juice of 2 lemons (about ½ cup)



Peel the figs, cut them into chunks, and put them into a large heavy canning pot. (1 prefer enameled cast iron.) Set aside. Peeling figs takes a little time so if you can get someone to help you it won’t seem so long or lonely. Combine the lemon and orange chunks, the ginger, and orange juice in a blender and purée. Pour over the figs, add the sugar and cinnamon, and stir well. Bring to a boil over medium heat, stirring often to prevent scorching and sticking. Then reduce the heat and simmer, stirring often, until the jam is thick. 20 to 30 minutes. Add the lemon juice to taste during the last 5 minutes of cooking time. Pack into sterilized canning jars and seal.