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  • My mom has an overgrown fig tree in her backyard and when in season, an overabundance of figs.  Great to eat these green figs ripe or frozen but also enjoyable as fig jam that goes nicely with charcuterie platters paired with white or red wine.  Here’s my mom’s Fig Jam recipe.  Simply 3 ingredients and easy to make.

    What Are Figs?

    Figs are tree fruits that are teardrop-shaped, soft, and sweet. They can come in green or purple.  Fresh figs have a short season in late summer and early autumn, but you can also get them dried all year round. Look for slightly wrinkled plump figs. It may be hard to avoid finding split figs but as long as they are not leaking, they are perfectly fine.  You can eat the entire fig, including its skin. Fresh figs usually last a day or two but can also be frozen for up to 3 months. Frozen figs are best eaten in a slightly frozen state to avoid a soggy texture if completely thawed.

    Food and Wine Pairings

    Fig jam goes well as a complement to charcuterie platters alongside blue cheese, salty aged cheeses, olives, citrus fruits, and cured meats with crackers.  Try one of these prepared charcuterie platters including a vegetarian option here.

    For red wines, Italian Corvina (Antolini – Corvina Veronese) and Australian Shiraz (BVE – Shiraz) pair nicely with fig jam and cheeses. For white wines, try a Chilean Sauvignon Blanc or Burgundy Chardonnay.

    Pinot Noir also pairs nicely with fig jam and charcuterie platters.

    Fig Jam Recipe

    Makes 3 x 250 ml jars


    1 kg (2 lbs) green or purple figs, stemmed and cut into small pieces

    180 ml (3/4 cup) sugar

    90 ml (1/3 cup + 2 tsp) fresh lemon juice

    60 ml (1/4 cup) water


    1. In a large saucepan, toss the fig pieces with the sugar, stirring occasionally, until the sugar is mostly dissolved, and the figs are juicy, for about 15 minutes.
    2. Add the lemon juice and water and bring to a boil, stirring until the sugar is completely dissolved.
    3. Simmer the fig jam over low heat, stirring occasionally, until the fruit is soft, and the liquid is thick enough to be spooned, for about 1 hour.
    4. In the meantime, boil the glass jars and lids for 10 minutes. Let cool.
    5. Spoon the fig jam into the glass jars, leaving space at the top. Close the jars and let cool to room temperature. Store the fig jam in the refrigerator for up to 3 months.


    Note: You can substitute fresh figs with 1.25 kg of dried figs. If dried figs are too hard, soak them in water to soften them.

    Makes great gifts too!


    Diane Jang

    Diane Jang is the COO of Paired, who is also a food and wine lover. She enjoys discovering different food and wine pairings locally and from around the world. She’s traveled to over 48 countries, visiting many wineries and exploring the tastes of local foods.

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