Confiture de Figues

Fig Jam

Preparation info

  • Difficulty


  • Makes about

    2–2½ kg


Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About


  • 1 kg( lb) fresh figs
  • 1 kg( lb) sugar
  • 2 lemons


Wash the figs and dry them on a cloth, making sure not to damage them. Prick each fig with a knitting needle.

Dissolve the sugar in 250 ml(9 fl oz) water over low heat, and then raise the heat and bring almost to the boil. Add the figs and the juice of the lemons.

Simmer the fruit and syrup for about 1 hour or until a set is reached, at 105°C (220°F).

Remove from the heat; if necessary remove any thick froth from the jam. Pour into warm jars.

A friend in Vaucluse makes a delicious September variation on this jam. He picks the second crop of small figs from his trees and adds an equal amount of green tomatoes. I have not made this jam myself but the tomatoes cook to a pale pink and the flavour is delightful, slightly scented.