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Photo of Fig  Jam by Priti Shetty Naiga at BetterButter

Fig Jam

Priti Shetty Naiga
30 minutes
Prep Time
30 minutes
Cook Time
10 People
Read Instructions Save For Later


Fig is popularly referred as Anjeer in India. It is said to be one of the first few fruits grown by man. Fig or Anjeer is one of the fruits high in vitamin, mineral, fiber content and also contains lots of healing properties. Figs are one of the popular fruits in India and are used a lot in making various Indian sweets, ice-creams, thick shakes etc.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Australian
  • Boiling
  • Sauteeing
  • Condiments
  • Vegan

Ingredients Serving: 10

  1. 3 cups Figs, chopped
  2. 1 cup sugar
  3. 1/2 cup water
  4. 2 tbsp lemon juice


  1. Combine chopped figs, lemon juice and sugar in a large saucepan. Let the figs sit for 20-30 minutes.
  2. Keep a small saucer in the freezer to chill. You will need it later to test if the jam has set.
  3. Place over medium-high heat. Add water and cook stirring occasionally for 10 minutes or until the sugar is dissolved. Bring the mixture to a rolling boil.
  4. Mash the figs as you stir them constantly, and continue to cook until the jam has thickened and bubbles have completely covered the surface of the sauce pan. ( It will take around 10-15 minutes for the jam to set)
  5. Remove the jam from the heat and check if the jam is set now.
  6. Jam Set Test: Place a spoonful of jam on the chilled saucer. Return the saucer to the freezer for a minute. Run your finger through the jam to test if it wrinkles and gels. If it doesn’t, return to heat for 5 mins and repeat the test.
  7. Transfer to the jars, cover and let the jam cool. This fig jam will stay fresh for 2-3 weeks.
  8. When making jam, always use the freshest produce for Jams.
  9. You can also puree the chopped figs and follow the recipe to get a smooth jam. But we like the little chunks and hence just chopped them.
  10. Sterilising the jars before storing the jams is advisable. But vacuuming the jam jars is optional if you are making a small batch, as the jam is gonna vanish in a week.
  11. The jam should stay fresh for 2 months after vacuuming it air tight. But my jams never lasted so long, it gets vanished in a week. :)
  12. 5. If you find your Jam to have turned extra dry. Then just add 1/2 cup water and bring your jam to boiling point and slightly thicken. (Jam becomes dry if you had over cooked it.)

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aliza singh
aliza singh   Dec-21-2016

sooo nice this looks!

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