Fresh Fig Jam

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Appears in

The Complete Book of Home Preserving

The Complete Book of Home Preserving

By Mary Norwak

Published 1978

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  • 2lb/1 kg fresh figs
  • 1lb/500g cooking apples
  • Juice of 6 lemons
  • Grated rind of 2 lemons
  • 2lb/1 kg sugar


This is a useful recipe for figs which grow in a cool climate where they form well but seldom ripen enough to be pleasant for dessert eating. The jam has a delicate and unusual flavour. Wash the figs, peel them, and blanch in boiling water for 1 minute. Drain well, rinse in cold water, and cut in thin slices. Peel, core and slice the apples and mix with the figs, lemon juice and rind in a pan. Cover and simmer until the fruit is tender, stirring often. Stir in the sugar over low heat until dissolved. Boil hard for 15 minutes, pour into hot jars and cover. If a spiced flavour is liked, put a small piece of cinnamon stick, a piece of bruised root ginger and 2 whole cloves in a piece of muslin and suspend in the pan while the jam is cooking (remove before bottling).

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