Fig Jam with Anise Recipe

Indulge in a Mediterranean treat with homemade fig jam.

 chopped figsfig jam

I love fresh figs. Good ones. Nice ripe, juicy, figs. Soft to the bite, but rich in flavor. Similar to a date, but less heavy.

Figs are native to the Mediterranean region, and even grow in several places here in the U.S. But not in the Mid-Columbia. Our winters are too cold for a poor fig tree to survive. So I have to limit my fresh fig tastings to rare trips to the Portland, Oregon farmer’s market where I indulge with abandonment.

Except sometimes fresh figs show up in the local grocery store. They are usually wrapped in plastic and over-ripe by the time they get here, but I buy them nonetheless.

Recently I snagged a few containers of both black Mission figs and green Calimyrna figs. A few were perfect for eating out of hand, but most were past their prime. No problem. I reached for one of my favorite canning books, The Joy of Jams, Jellies, and Other Sweet Preserves by Linda Zeidrich, adapted her recipe, and turned my too-soft figs into a fantastic chunky jam with just a hint of anise.

Fig Jam with Anise Recipe
Turn fresh figs into a chunky jam with a hint of anise.
Recipe type: Jam
Serves: 10¼ pint jars
Prep time: 
Cook time: 
Total time: 
  • 2 lbs chopped fresh figs
  • ½ cup water
  • 3 cups sugar
  • ½ tsp anise seed
  • 2 Tbsp lemon juice
  1. Combine all ingredients in a large pot. Don't forget to rub the inner lip of the pot with butter to prevent boiling over.
  2. Stir over medium heat until the sugar dissolves.
  3. Bring to a boil.
  4. Boil gently, stirring often, for 10-15 minutes or until thickened.
  5. Ladle into clean canning jars. Add lids and rings.
  6. Process in a water bath canner for 10 minutes.

Not sure about the water bath process? See our tutorial here.

You may be wondering, “what do I do with fig jam?” If you can refrain from eating it all out of the jar with a spoon (yes, it’s that good) here are some other ideas:

  • Make homemade fig-filled cookies
  • Use as a cake filling
  • Serve over cheeses
  • Or serve over ice cream
  • Use it as a ripple in homemade ice cream
  • Mix it with plain yogurt for a snack
  • Add some to your morning smoothie
  • Give as a well appreciated gift

What do you do with your homemade fig jam?


by Renee Pottle

Renee Pottle, a freelance writer and Home Economist, is fanatic about all things food. She blogs about canning and food preservation at Find her professional food writing info at

August 20, 2015

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