Fig Jam

Figs date back to 2900BC.The Black Genoa variety has a quite dark purple skin with red flesh. Select firm but ripe figs. Figs should feel plump when given a slight squeeze, but not overly hard or mushy.

Makes approx.8 x No 14 Bottles


2.1kg Ripe figs washed roughly chopped
600g Demerara sugar
180mL lemon juice
3g Citric acid
50g Jamsetta

Wash bottles thoroughly & Sterilise in a slow oven


1.Wash and remove the stem and tail of the figs. Cut into medium size chunks.
2.Place in a preserving pan with 400g of sugar. Cook over a medium heat until soft.
3.Stir in lemon juice.
4.Warm the remaining sugar and add to the Jamsetta and citric acid. Add to the jam and stir until dissolved. Bring to the boil for 10-15 minutes. Skim scum from the surface if necessary.
5.Test set. Allow jam to stand for 5 minutes before pouring into sterilised jars.
6.Seal immediately with Kleerview Covers or Fowlers Preserving Wax. 

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