Jamie Oliver Fig Jam Recipe

This Jamie Oliver Fig Jam Recipe is the kind of sweet, sticky magic you want to keep in your fridge all year round. It’s full of rich fig flavor with just the right amount of lemony brightness, giving it a lovely balance of sweet and tangy. I made it on a quiet Sunday and was honestly surprised at how simple and satisfying it was to whip up a batch. Perfect on toast or paired with cheese, it’s now a staple in my kitchen. (inspired by Jamie Oliver)

Ingredients Needed

• 2 pounds (900g) green or purple figs, stemmed and cut into 1/2-inch (1.25 cm) pieces
• 1 1/2 cups (300g) sugar
• 1/4 cup + 2 tablespoons (75 ml) fresh lemon juice
• 1/2 cup (120 ml) water

How To Make Jamie Oliver Fig Jam

Toss the figs with sugar:
In a large, nonreactive saucepan, combine the chopped figs with the sugar. Let them sit for about 15 minutes, stirring now and then. The sugar will mostly dissolve, and you’ll see the figs release their natural juices—this is what makes the jam so luscious.

Add the lemon and water:
Next, pour in the fresh lemon juice and water. Bring everything to a boil while stirring to ensure the sugar fully dissolves. The citrus gives the jam that bright, zesty flavor that balances the rich sweetness of the figs.

Simmer and thicken:
Reduce the heat and let the mixture simmer. Stir occasionally as the jam thickens and the figs soften. After about 20 minutes, test the consistency by letting some liquid drip off a spoon—it should fall in thick, syrupy drops.

Jar it up:
Spoon the hot jam into three 1/2-pint (240 ml) jars, leaving about 1/4 inch of headspace. Wipe the rims, seal the lids, and let the jars cool to room temperature.

Store and enjoy:
Once cooled, pop them in the fridge. The jam keeps beautifully for up to three months and is ready whenever you need a little extra sweetness.

Why I Love This Recipe

I made this fig jam when I had a basket of overripe figs that needed saving—and wow, what a transformation. My family started putting it on everything from toast to brie to grilled chicken. It’s one of those recipes that feels fancy but is actually super simple. That kind of clever, no-fuss cooking is exactly why I love Jamie Oliver’s style.

Recipe Tips

• Use ripe figs: Soft, juicy figs give the best flavor and texture.
• Non-reactive pans only: Stick to stainless steel or enamel to keep the taste pure.
• Sterilize your jars: This keeps the jam fresh and safe to eat.
• Cold plate test: Place a spoonful on a chilled plate—if it sets like jelly, it’s ready.
• Adjust sweetness: Taste before the final simmer and add a touch more lemon if it’s too sweet.

How To Store This Jamie Oliver Fig Jam Recipe

At Room Temperature
Only store unopened, properly sealed jars at room temperature—and only if you’ve done full canning with a water bath. Otherwise, always refrigerate.

In the Fridge
Keep opened jars in the fridge. It will stay fresh for about 3 months.

In the Freezer
Transfer the cooled jam to freezer-safe containers, leaving a bit of space at the top. Freeze for up to 6 months. Thaw in the fridge before using.

Reheating
If your jam firms up too much in the fridge, just spoon some into a dish and let it sit at room temperature for 10–15 minutes or give it a gentle warm-up in the microwave.

Nutrition Facts (per serving)

• Calories: 56
• Carbs: 14g
• Protein: 0.1g
• Fat: 0g
• Sugar: 9.7g
• Fibre: 1g
• Sodium: 6.4mg

Let’s Answer a Few Questions! (FAQs)

Can you use frozen figs?
Totally! Just thaw and drain them well first.

How do I make fig jam without sugar?
Swap sugar for honey or maple syrup, though it may not set the same—so keep an eye on consistency.

What cheese goes well with fig jam?
Brie, goat cheese, blue cheese, and sharp cheddar are amazing pairings.

What if my fig jam is too runny?
Simmer it a bit longer. The cold plate test will help you check if it’s ready.

Can I use dried figs?
Yes, soak them in warm water for a few hours first to plump them up.

Try More Recipes:

• Jamie Oliver Orange Marmalade Recipe
• Jamie Oliver Quince Jelly Recipe
• Jamie Oliver Raspberry Coulis Recipe