Spiced Fig Jam

Preparation info
  • Makes

    12 ½

    • Difficulty


Appears in

By Joyce Goldstein

Published 1992

  • About

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



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 we