Black fig jam

Preparation info
  • Makes

    2 Jars

    • Difficulty


    • Ready in

      45 min

Appears in

By Alice Hart

Published 2018

  • About

I find it more effective to make smaller quantities of really special conserves than endless pots of everyday jams that sit sullenly at the back of the cupboard for months. This black fig jam is intensely rich and it’s the perfect foil for cheeses, crisp crackers or perhaps with little blue cheese tarts warm from the oven.


  • 800 g (1 lb12 oz) ripe black figs, halved
  • ½


Stir the figs, fennel seeds and sugar together in a bowl. Cover and set aside for 4 hours or chill overnight.

Tip the fig mixture into a large saucepan and slowly bring to the boil. Once the mixture has come to the boil, scoop out the figs with a slotted spoon and set aside in a bowl. Increase the heat and simmer the syrup briskly until it reaches the ‘h