Burnt fig jam

Along with our Lemon Curd, this has to be our most popular preserve we make in the Majura Kitchen.  It really is pretty delicious, but unfortunately it is a real pain to clean the pot each time I make a batch.

Season: Summer/AutumnType: Preserves

Difficulty: Intermediate

Makes: 3½ cups

Fresh from the garden: figs

Recipe source: Majura Kitchen Garden


  • metric measuring cups
  • chopping boards & non-slip mats
  • 1 small knife
  • large saucepan
  • scales
  • stick blender

  • 1 kg figs
  • ½ cup water
  • 750 g sugar


What to do

  • Set out your equipment and ingredients.
  • Cut the stalk off the figs and them into quarters or eighths, depending on their size. Put them in the saucepan with half a cup of water and bring to the boil over medium-low heat.
  • Simmer gently over low heat with the lid on until the fruit is soft.
  • Use a stick blender to purée about half the figs – you want some chunky bits in the jam.
  • Add the sugar to the figs and stir until all the sugar has dissolved.
  • Increase the heat to high and cook rapidly until thick and syrupy and the jam is sticking to the bottom of the pan and burning. You need to stir the jam regularly but be very careful as the jam will spit violently. It is a good idea to wear long, heat-proof gloves to protect your arms.
  • Pour into hot, sterilised jars and seal.
  • Have fun cleaning the saucepan!

Join the Conversation


  1. Thank you for this recipe. I have a lovely fig tree and look forward to making this jam in the new year. You are in my ‘favourites” and I’ll let you know how I went.

    Many thanks again for the recipe, Caroline J.

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