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“This is a wonder recipe - good on toast, fabulous on crackers and brie and just lovely on vanilla ice cream.”
1hr 20mins
2 pints

Ingredients Nutrition


  1. Place figs in pot and add the sugar, lemon juice, lemon zest, cinnamon and salt.
  2. Combine ingredients and begin mashing them using a potato masher or fork. They should mash quite easily if they are ripe. (You can also use a blender) Leaving little chunks is nice to give the jam more interest.
  3. Turn heat to medium high and bring to a strong simmer. Stir occasionally.
  4. Cover the pot and turn the heat down so that the fig mixture simmers steadily for 1 hour.
  5. Give the mixture an occasional stir and make sure it does not burn or scorch. This is especially important in the last 1/2 hour. You'll see it begin to thicken.
  6. After an hour, remove the cover and cook for another 5-10 minutes or until the jam is thick.
  7. Cool completely - it will continue to thicken as it cools.
  8. Fill your containers and freeze the ones you want to use later.

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