Sweet and Simple Fig Jam Recipe

This easy fig jam makes the most of the figs that ripen across the estancia at the end of summer. It's perfect spread on toast, served with cheese, or used in your favourite desserts, and it's simple enough for first-time jam makers.

Figs From Every Corner of Estancia Los Potreros

As summer stretches on, figs appear everywhere, from the trees at our cattle station and the garden at Potrero de Niz to a few secret bushes by the swimming pool. Sweet on their own, they also pair beautifully with cheese and meat, which is why so many of them end up in jars of jam and chutney. Making jam is our way of keeping a taste of late summer on the table through the colder months ahead.

Ingredients for Our Simple Homemade Fig Jam

Makes 3 jars

  • 1kg figs, stems removed and cut into 1cm pieces, skin on

  • 350g caster sugar

  • 60ml lemon juice

  • 120ml water

  • 2 tbsp fresh lemon juice

How to Make Our Fig Jam, Step by Step at Home

  1. Put the figs and sugar in a heavy-based saucepan.

  2. Heat on a medium heat for 15 minutes, stirring now and then, until the sugar has almost dissolved.

  3. Add the water and both lemon juices and cook for another 30 minutes on the same heat, stirring occasionally.

  4. Spoon into sterilised jars while still hot.

Tip: don't scale the recipe up in the same pan, as it burns very easily.

How to Sterilise and Seal Your Jam Jars at Home

  1. Put the jars (without lids) in a hot oven for 10 minutes.

  2. Take them out one at a time and fill to the top.

  3. Wipe the lids with alcohol and screw them on.

  4. Turn the jars upside down for 24 hours to seal.

How We Serve Fig Jam on the Estancia Table

At breakfast it goes on fresh bread and toast. At lunch it sits on the cheese board, and it's lovely with cold meats too. Kept in a cool, dark cupboard, an unopened jar will see you through to next summer's figs.