VeganItalian-Australian cuisine Desserts

Fig and Lemon Jam

Name: Fig and Lemon Jam
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 16 servings
Cuisine: Italian-Australian
Ingredients: 1000 g fresh ripe figs; 600 g caster sugar; 60 ml Lemon juice; 1 tbsp lemon zest; 1 tsp lemon seeds; 100 ml Water; 1 tsp vanilla bean paste; 0.25 tsp sea salt flakes

Rich, sticky fig jam brightened with fresh lemon, capturing the sweet summer harvest of Western Australia's historic Swan Valley orchards.

🇦🇺Australia· Western Australia

Prep: 20 min
Cook: 35 min
Total: 55 min
Servings: 16
Difficulty: Easy
Calories: 140 kcal

Ingredients

0 of 8 gathered

Servings

1000 g fresh ripe figs — stems trimmed, roughly chopped
600 g caster sugar — white granulated sugar also works
60 ml Lemon juice — freshly squeezed, from about 2 lemons
1 tbsp lemon zest — finely grated, unwaxed
1 tsp lemon seeds — reserved from juicing for natural pectin
100 ml Water — filtered
1 tsp vanilla bean paste — or one split vanilla pod
¼ tsp sea salt flakes — a small pinch to balance sweetness

Equipment

•Heavy-based saucepan
•Wooden spoon
•Small ceramic plate
•Sterilised glass jars
•Muslin cloth

Nutrition

Per serving, approximate

Calories: 140 kcal
fat: 0.2 g
carbs: 35 g
fibre: 2 g
protein: 0.8 g
calories: 140 kcal

Instructions

1
Place a small ceramic saucer in the freezer to test the jam set later.
2
Wash and roughly chop the figs into two-centimetre pieces.
3
Tie the reserved lemon seeds securely inside a small square of muslin cloth.
4
Place the chopped figs, sugar, lemon juice, zest, water, vanilla, and salt into a wide heavy-based saucepan.
5
Add the muslin seed parcel and stir over low heat until the sugar dissolves completely.
6
Increase heat to medium-high and bring the mixture to a rapid rolling boil.
7
Cook for twenty-five to thirty minutes, stirring frequently to ensure the fruit does not catch on the bottom.
8
Remove the pot from the heat and spoon a teaspoon of jam onto the frozen saucer.
9
Push the jam with your fingertip; if the surface wrinkles, the setting point is reached.
10
Discard the muslin parcel and skim any pale foam from the surface.
11
Ladle the hot jam carefully into warm sterilised jars, leaving one centimetre of headspace.
12
Seal tightly with clean metal lids and leave undisturbed on the kitchen bench to cool completely.

Chef's tips

Figs have low natural pectin, so using the lemon seeds tied in muslin and adding plenty of lemon juice helps achieve a reliable set without commercial pectin. Keep the heat steady and scrape the bottom corners of your pot regularly, as the dense fruit pulp can catch easily once the sugar thickens.

Ingredient substitutions

vanilla bean paste → a small fresh bay leaf simmered in the pot
caster sugar → raw sugar for a deeper caramel note

Storage

Store unopened sterilised jars in a cool, dark pantry for up to one year; once opened, refrigerate and consume within six weeks.

Reheating

Not applicable; serve at room temperature or slightly chilled from the fridge.

Common mistakes to avoid

•Boiling before the sugar has completely dissolved, which leads to crystallised jam
•Leaving the pot unattended, causing the dense fig mixture to scorch on the base
•Over-boiling past the setting point, resulting in a rubbery, overly dark jam

Serving suggestions

Spread generously over warm buttered toast or fresh sourdoughSpoon over a dollop of thick Greek yoghurt and toasted walnutsServe alongside sharp vintage cheddar or soft goat curd on a grazing board