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Fig jam with apples is a true autumn delicacy that combines the sweetness of ripe figs and the freshness of apples. Together they create a harmonious combination of flavours, perfect for breakfast on bread, pancakes or as a gift from the home kitchen. In addition to its rich taste, this jam allows you to make use of the seasonal abundance of fruit and store it for the colder months.
Ingredients for fig jam with apples (about 6 jars of 200 ml each)
- 500 g fresh figs (cleaned and cut into small pieces)
- 500 g apples (peeled, cored and cut into cubes)
- 500 g sugar
- 1 lemon (juice and grated zest)
- 1 teaspoon vanilla extract
Method
1Prepare the fruit: Clean the figs and cut them into small pieces. Peel and core the apples, then cut into cubes.
2In a large pot combine figs, apples, lemon juice and zest with sugar. Add the vanilla extract and mix well.
3Heat over medium heat, stirring occasionally until the sugar is completely dissolved.
4Reduce the heat and simmer for 45–60 minutes until the jam thickens. Stir regularly to prevent sticking.
5Check the consistency: Drop a little jam onto a cold plate – if it sets and does not run, it is ready. Remove from the heat.
6Sterilise jars and lids (in boiling water or the dishwasher).
7Pour the hot jam into sterilised jars up to 1 cm below the top. Close immediately with lids.
8Pasteurise the jars for 10–15 minutes in boiling water to extend the shelf life. Cool afterwards in a cool, dry place.
Tips for perfect fig jam with apples
• Use ripe and sweet figs for the most intense flavour.
• For a creamier texture, partially blend the jam with a hand blender after cooking.
• Add cinnamon or nutmeg for a stronger autumn note.
• Replace vanilla extract with a vanilla pod for a more natural aroma.
• or a less sweet version, reduce the amount of sugar and store the jam in the fridge to shorten its shelf life.
Frequently Asked Questions (FAQ)
How long can I store fig jam?
If properly pasteurised and stored in a cool, dark place, it can last up to one year. After opening, keep it in the fridge and consume within 14 days.
Can I use dried figs?
Yes, but soak them in warm water for 1–2 hours before cooking to soften them. Add a little extra liquid during cooking.
What to serve with fig jam?
It pairs perfectly with fresh bread, pancakes, cheese (especially goat or sheep) and as an addition to cold cuts or desserts.
