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Fig Jam With Lime and Chilli

Having run her own chocolate shop/continental café, Georgina shares some of her favourite recipes with you.

Fig Jam With Lime and Chilli

Fig Jam With Lime and Chilli

Fig Jam Recipe

This is my version of fig jam. The addition of lime and chilli make it a versatile accompaniment to savoury dishes, and of course, it is also well-suited to traditional sweet jam uses. It has only a few ingredients and is super simple and quick to make.

Cook Time

Prep timeCook timeReady inYields

10 min

20 min

30 min

2 kg or 4 lbs

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8 (half-pound) jam jars or 4 (500 gram) jars

Jam thermometer

Waxed discs

Jam funnel

Chilled tablespoon


  • 3 pounds/1.5 kilograms ripe figs, washed, topped and tailed
  • 1.5 pounds/750 grams jam sugar
  • 1 lime
  • 2 teaspoons chilli flakes, heaped


  1. Wash and rinse the jam jars, including lids. Place on a baking tray and into the oven to sterilise at 80 degrees Celcius (or 175 Fahrenheit).
  2. Wash and dry the figs, then top and tail them. Chop into chunks.
  3. Mash the figs in a large saucepan, add the sugar, juice and zest of 1 lime, plus the chilli flakes.
  4. Cook on a low to moderate heat to dissolve the jam sugar and allow the figs to release some juice. Keep stirring to prevent the sugar from sticking.
  5. Increase the heat slightly and cook the figs until soft, about 7 to 9 minutes, stirring occasionally to prevent the mixture sticking.
  6. When the figs are soft, increase the heat until you achieve a rolling boil. You want the mixture to boil, but don't want it to stick to the pan and burn, so moderate heat is best.
  7. Let the mixture boil for 5 minutes. Test for the jam setting, either with a jam thermometer (105 C/220 F) or by dropping a little of the mixture onto the back of a chilled spoon. If the jam runs off the spoon, it is not set.
  8. If the jam is set, remove the jars from the oven and pour the jam in, leaving a little room at the neck of the jar for your waxed disc. Add the lids and allow to cool. The jam will thicken as it cools.
  9. If the jam is not set, boil for another 5 minutes and repeat the testing.

Serving Suggestions

With meat or poultry

With grilled halloumi

In/on pancakes or crêpes

On toast (always a winner)

As a glaze for meat or poultry

In yoghurt

With cheese

With fried tofu

With ice cream

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