Fig Jam Recipe

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makes: just over 1 cup (14oz/400g)

Taken from Le Pain Quotidien Cookbook (Octopus Publishing; £20)


  • 1½ cups (10z/300g) dried figs, cut into quarters
  • ¼ cup (1oz/25g) dried or ⅔ cup (2oz/50g) fresh or frozen blueberries
  • 1 cup (7oz/200g) superfine (caster) sugar
  • 1¾ cups (13fl oz/400ml) water
  • juice of 1 lemon


  • Start by sterilising the jam jars. Preheat the oven to 250°F (120°C/gas mark ½). Wash the jars and their lids in hot, soapy water, rinse thoroughly and place in the oven for 10 minutes while you prepare the jam

  • Meanwhile, place all the ingredients in a saucepan with a heavy bottom. Bring to a boil over medium heat, then reduce the heat and simmer for 10-15 minutes, or until the jam has thickened to a sticky consistency, stirring continuously to break up the fruit and dissolve sugar

  • Remove the pan from the heat. Using a hand-held blender, blend the jam until the skins have brown down and the jam is smooth

  • Pour the jam into the warm sterilised jars and seal with the lids

  • Store the jam in the refrigerator and use within a month.

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