Fresh Fig Jam


  • 15 cups whole fresh California figs
  • 3-1/2 cups sugar
  • 1 lemon, sliced thin
  • 2 to 4 inches stick cinnamon
  • 2 teaspoons whole cloves
  • 2 teaspoons whole allspice


Wash and drain figs; turn into large pan. Add boiling water to cover and allow to stand about 1 minute drain, rinse in cold water and peel.

Combine peeled figs and lemon slices in large, non-reactive kettle. Tie spices in cheesecloth bag and add to kettle.

Heat gently and simmer, stirring frequently, until thick, about 1 hour.

Remove from heat and turn into hot, sterilized jelly glasses or 1/2- pint jars. Immediately top jelly glasses with melted parafin or cover and seal 1/2-pint jars. Cool and store in cool, dry place.

Recipe courtesy of the California Fresh Fig Growers Association.

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