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Spiced fig jam

Course: Dessert
Cuisine: Greek


  • 1 box of ripe figs quantity doesn’t really matter
  • 1 cinnamon stick
  • 2-3 cloves


  • Use a food processor and add the figs skins on. Pulse until you get a nice even pulp.
  • Transfer the fig pulp from the food processor to your pot on the hob. Add in the cinnamon and cloves and switch the fire on to medium high.
  • Mix gently and watch over it. Once it starts splashing you are close to completion. If you have a thermometer, it should show 105 C. If not use a cold plate and place a tiny spoonful on, it will congeal immediately and you will be able to tell if it is the right consistency.
  • Pull off the hob and fish out the cinnamon stick (and cloves if you can find them) and transfer to sterilised jars.
  • For the sterilised jars
  • Wash your jars in warm soapy water, rinse and let them dry. Avoid drying with a fluffy towel as it might leave residue. Preheat your oven at 160 oC max (gas mark 3, 325 oF) and place the dry jars for 10 minutes.