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Black Genoa Fig Jam With Blanched Almonds and Ginger

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“I planted a fig tree last year and this year I might just have some am posting this recipe I have found hoping I might get a few! Meanwhile someone might have a use for the recipe! Another recipe from The Weekly Times, but approx times are given as I have not yet made this recipe. I suppose its up to what size jars you use as to what quantity you get.”
2 jars

Ingredients Nutrition

  • 500 g figs
  • 500 g sugar (warmed in microwave)
  • 12 cup water
  • 1 lemon, juice of
  • 80 g blanched almonds
  • 80 g crystallised ginger


  1. Put a small plate that in the freezer for later use.
  2. Wipe the figs, cut off their tops and cut into small pieces.
  3. Put the figs into a medium sized saucepan with water, lemon juice, almonds and ginger.
  4. Bring to the boil and turn down heat to a simmer.
  5. Simmer for about 20 minutes or until figs are soft and most of the liquid has evaporated.
  6. Add the warmed sugar. Stir until the sugar has dissolved.
  7. Bring to the boil and then simmer, gently, for about 10 minutes.
  8. Test the jam on a cold plate that has been in the freezer, putting a little jam on the plate and returning it to the freezer for a couple of minutes.
  9. Take the plate out and if jam wrinkles when pushed with a finger it is ready.
  10. Take the jam off the heat and leave for two minutes.
  11. Put into sterilised jars and seal immediately.

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