Fig Jam With Lime and Chilli

Updated on September 13, 2019
Georgina_writes profile image

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 | Source

Fig Jam

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 time: 10 min
Cook time: 20 min
Ready in: 30 min
Yields: 2kg or 4 lbs

Equipment

Necessary
Optional
8 (1/2 pound) jam jars, or 4 (500g) jars
Jam thermometer
Waxed discs
Jam funnel
Chilled tablespoon
 

Ingredients

  • 3lbs / 1.5 kg ripe figs, washed, topped and tailed
  • 1.5lbs / 750g jam sugar
  • 1 lime
  • 2 tsp chilli flakes, heaped

Instructions

  1. Wash and rinse the jam jars, including lids. Place on a baking tray and into the oven to sterilise at 80C (or 175F).
  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 a moderate heat is best.
  7. Let the mixture boil for 5 minutes. Test for the jam setting, either with a jam thermometer (105C / 220F) 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

 
 
 
On toast (always a winner)
As a glaze for meat or poultry
In yoghurt
With cheese
With fried tofu
With ice cream
With meat or poultry
With grilled halloumi
 

Photo Tutorial

Click thumbnail to view full-size
Weigh all the ingredients before you begin.Wash and rinse the jars. place on a baking tray, then in the ovenMash the figs and add the sugar. The mixture looks thick and dry, but the figs will release a lot of juice.
Weigh all the ingredients before you begin.
Weigh all the ingredients before you begin. | Source
Wash and rinse the jars. place on a baking tray, then in the oven
Wash and rinse the jars. place on a baking tray, then in the oven | Source
Mash the figs and add the sugar. The mixture looks thick and dry, but the figs will release a lot of juice.
Mash the figs and add the sugar. The mixture looks thick and dry, but the figs will release a lot of juice. | Source

Questions & Answers

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      • Georgina_writes profile imageAUTHOR

        Georgina Crawford 

        3 months ago from Dartmoor

        Hi RTalloni,

        I store them in the pantry. The jam is fine as long as the seal is not broken.

        Little tip - if you put jam in the fridge while it's setting - it won't set - stays runny.

      • profile image

        RTalloni 

        3 months ago

        This recipe is an interesting new twist on fig jam! Thanks for sharing your method. Do you store them in the fridge or are they okay in the pantry?

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