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Fig Jam

Addition 07

Fig Jam


700 g Fresh figs, stemmed and quartered
100 g Sugar (can be adjusted for less sweetness)
1 pc Lemon, juice and zest
1½ tbsp Dry Sherry or water
1 tsp Vanilla bean paste or extract
1 pinch Salt


Paring knife High-sided pot Handheld mixer Sterilised glass jars with lids for storage


Wash and dice the figs.
In a large bowl combine figs, sugar, zest, lemon juice, sherry (or water) and salt, and stir.
Allow the mixture to macerate in the bowl for 30-45 minutes.
Transfer the mixture to a high-sided pot and set over medium heat.
Bring the mixture to a boil, add the vanilla bean paste and continue to cook for approximately 20-30 minutes or until the mixture has thickened, stirring frequently.
Blend the mixture until the desired consistency is achieved.
Fill the sterilized glass jars with the fig jam and close the lids.
Allow to cool to room temperature, and store in a cool dark place. If stored correctly, the fig jam will keep up to 90 days.
Refrigerate after opening and consume within 3 weeks.