Dried Fig Jam

The other day while sorting out the pantry, I found some dried figs which I had bought long time back from the store. They were gorgeous and smelled delectable. Dried figs are easy to store and keep well for very long time at room temperatures.

I love to munch on a few dried uncooked figs at breakfasts usually. They are sweet, cooling, nourishing, heavy fruit low in saturated fat and help fight Cancer as they contain many antioxidants. Dried figs are a good laxative, helpful for those with constipation and also helps lower blood cholesterol. It is a good source of minerals like calcium, iron, magnesium, potassium, fibre, copper and vitamin B6 and K. It has some anti-bacterial properties too. However figs should not be had in larger amounts at a time as they increase blood sugar levels quickly and can also cause diarrhoea.

This time I wanted to prepare a jam with these and went on with it. This is a preservelike spread and not a true preserve and must be refrigerated to avoid spoilage, because it contains a higher proportion of fruit to sugar and retain more fruit flavor. The jam was delicious and got prepared in less than an hour. I love the slight crunchy texture due to the seeds in the jam.

Dried Fig Jam


  • Dried Figs/Anjeer – 250 gms, stems removed and finely chpped
  • Sugar – 1/2 cup
  • Citric Acid – 1/4 tp
  • Lemon juice – 1 tsp
  • Water – 500 ml


  • Add the chopped figs and water in a saucepan and bring to a boil, simmer and let it cook covered for 25 minutes until the figs are soft. Remove from heat and keep aside until cool.
  • In a blender container, pour the contents of the saucepan and blend it till pureed.
  • Pour this back into the saucepan and add the sugar, lemon juice, citric acid and let it cook for about 15 more minutes on medium heat or until it reaches a jammy consistency.
  • Pour this into a sterlised dried glass jar with a tight lid and let it cool completely. Refrigerate to store.

Finish the jam within a month in order to avoid spoilage.


21 thoughts on “Dried Fig Jam

  1. Thanks for sharing this recipe. I’ve been wanting to use some sort of home-made fig “jam” as a filling for cookies, but all the recipes I’ve seen so far called for red wine, apple juice, or orange juice which I feel will mask the flavor of the figs. I can’t wait to make this.

  2. So, I made it this past weekend. And I processed it in a Hot-Water-Bath — and the results were amazing! It is sooo delish (served it at a dinner party with the cheese course – goes amazing with chevre). And the water bath worked and it can totally stay at room temp when sealed. Thanks for a great recipe! So Good!

  3. If you process it in a water bath can you keep at room temp? Or it still needs refrigeration?

    JKM, I store all the homemade jams and jellies in the refrigerator just to be on the safe side.

  4. I make jams,pickles,dried fruit,and fruit botling as a hobby.I have four families ( my sons) and have pleasure in sharing my produce with them.I have a small garden that is very productive and use the outside walls to support an espalier system growing individualy in large pots I have 16 different types of fruit trees. all of my garden is watered useing a bore so no drain on our very short main water supply. fresh figs are very expensive in the local shops and my wife and I eat our fresh figs as they ripen so i thought i have made dried apricot jam why not try dried fig jam so thankyou for your recipe i intend to make some this weekend regards picklin pete

  5. This looks beautiful Mona! and this is one jam that you can even mix in milk to make a nicce cool milkshake:) I think I’m gonna try it, nice way of preserving figs;)

  6. Hi mona, lovely recipe ,as always you bring us something totally new and different !!
    Dried fig jam seems soo good to me ….will surely give it a try!

  7. This looks wonderful Mona. I too love dried figs, infact I much prefer dried to fresh. Great post with good info. 🙂

    There is something waiting for you at my blog. 🙂

Leave a Comment