Fig Jam

Confiture de figues, recette familiale

Preparation info
    • Difficulty


Appears in

By Caroline Conran

Published 2012

  • About

Apparently, the very best figs for jam-making are called Boutane. They are particularly sweet, so much so that in the Aude they are sometimes used in other jams to replace the sugar. This simple recipe is from Le Figuier by Jacques Vidaud.


  • 1 kg Boutane or other figs
  • 500 g sugar
  • juice and pared rind of 1<


Cut the figs in half and cover them with sugar. Add the rind and juice of a lemon, and leave to macerate overnight.

The next day, remove the lemon rind, and put the figs, with their juices, in a pan and boil for an hour or until setting point is reached.

Sieve the figs through a food mill, and cook for a further 30 minutes. Fill sterilized pots while the jam is still hot. (Enoug