Moroccan · Preserves
Moroccan Fig Jam
Fresh or dried figs are simmered down with sugar, lemon and a whisper of cinnamon into a thick, richly flavoured jam, a common way Moroccan households preserve the late-summer fig harvest for the rest of the year.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Serves
- 16
- Level
- Easy
Ingredients
- 1 kg fresh figs, chopped (or 500 g dried figs, rehydrated)
- 400 g sugar
- Juice of 1 lemon
- 1/2 tsp cinnamon
- 60 g toasted sesame seeds (optional)
Method
- 1
Macerate
Toss the chopped figs with sugar and lemon juice and let sit for 1 hour to draw out juice.
- 2
Simmer
Bring to a boil, then simmer uncovered over medium-low heat for 35–40 minutes, stirring occasionally, until thick and jammy.
- 3
Add cinnamon
Stir in the cinnamon in the last few minutes of cooking.
- 4
Test
Test by placing a small spoonful on a cold plate — it should wrinkle slightly when pushed, indicating it's set.
- 5
Jar
Ladle into sterilized jars while hot and seal.
- 6
Finish
Stir in toasted sesame seeds just before jarring, if using, for texture.
Chef's tips
- The cold-plate test is the most reliable way to check the jam has reached setting point without a thermometer.
- Macerating the figs first draws out natural juice, reducing the need for added water and giving a more concentrated flavour.
Frequently asked questions
How long does homemade fig jam keep?
Properly sealed in sterilized jars, it keeps unopened for several months; once opened, refrigerate and use within a few weeks.