Cheese Plate with Fresh Fig Jam

Umbriaco, Sardinian Pepper, Devonshire, English Porter, Sopressata


My Fresh Fig Jam can be used in many ways. 
The jam is not too sweet and has a slight hint of bitter-orange which makes it the perfect accompaniment with a plate of artisanal cheese.


© Giovanni Cucullo 2010

Fresh Fig Jam

Fig trees produce so much fruit. I can go out to my back yard every day and fill a bucket with ripe figs. Just when I thought the tree had given me all it could, I go back again the next day and there they are…more beautiful, delicious, ripe figs!


I love fresh figs, but I can’t eat them by the bucket, so whatever I don’t give away to friends and neighbors I turn into Homemade Fig Jam.


Fig Jam Recipe:

4 c. fresh figs
3 c. sugar
Juice of 1 lemon
Thin sliced lemon rind (about 1/4 lemon)
1/4 tsp. ground cloves
1/2 tsp. cinnamon


  1. Wash the figs thoroughly, then stem and chop them.
  2. Place the figs in a saucepan and cover with the sugar. Add 1 cup of water and slowly bring to a boil. Lower heat to medium.
  3. Stir often to prevent sticking. Add lemon juice and spices and cook 5 minutes longer. This year, I added a bit of Campari to the jam giving it a wonderful bitter-orange accent.
  4. For long-term storage, pour into hot sterilized jars to 1/2 inch from top. Seal. Process 15 minutes in a boiling water bath.

* You don’t have to sterilize the jars if you are refrigerating the jam.