Figs are one of those fruits that make me stop in my tracks at the market. Soft, plump, and so delicate they seem to bruise if you look at them too hard, figs announce the change of season with quiet elegance. In September, they are at their peak here in France, tender and honey-sweet, with just enough acidity to keep things interesting.
This confiture is my way of holding onto that fleeting moment. It’s a small batch recipe, which makes it feel even more precious. The figs cook slowly with thin slices of lemon, a hint of candied ginger, and vanilla sugar until they collapse into a luscious, spoonable jam. The texture remains slightly rustic — the figs don’t completely melt away — but that’s part of its charm. Spread on morning toast, spooned alongside a piece of cheese, or tucked into a tart, it’s pure late-summer pleasure in a jar.
You’ll find the process simple, and the result extraordinary. Multiply the recipe as you wish, but I love making just enough for a week or two. It feels fresh, seasonal, and very French.
Watch the Recipe
Here’s how it looks in the kitchen:
Yield: about 1 ¾ cups jam
Ingredients
- 2 pounds (1kg) ripe figs, trimmed
- ¼ cup (50g) vanilla sugar
- 3 very thin slices of lemon, seeds removed, preferably organic
- One 1-inch (2.5cm) square of candied ginger, minced, or to taste
- 3 tablespoons water
Instructions
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Cut the figs into quarters and place them in a medium saucepan set over medium heat.
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Add the sugar, lemon slices, ginger, and water.
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Stir gently, and when the mixture comes to a gentle boil, reduce the heat so that it simmers.
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Cook, partially covered, until the figs are very tender and have melted into the rest of the ingredients about 40 minutes. Stir occasionally so the mixture doesn’t stick.
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Remove the pan from the heat, transfer the jam to jars, and seal according to the manufacturer’s instructions.
This fig jam recipe captures the essence of September figs in the simplest, most delicious way. Once you’ve made it, you’ll see how easy it is to tuck away a little pot of sunshine for the days ahead.
