Fig and Earl Grey Jam

Everybody seems to have a favourite jam in our household   Fig and Earl Grey Jam is our goddaughter’s, Chloé’s absolute favourite.  Our fig tree seems to have good and bad years dependant on the weather so it makes it extra special when there are enough to make her some.

It is, of course, glorious on toast, and wonderful next to a blue or goats cheese.  But I think if Chloé had her way she’d just eat it straight from the jar!   I am with her on this one, although I’d probably alternate mouthfuls of jam with squares of dark chocolate!

Try to just use ripe figs for this recipe.  You can cut out any bird pecked bits from the fruit.   Apart from getting to the figs before the birds and the wasps, Fig and Earl Grey Jam is a lovely and easy jam to make!

Photo of figs, one cut in half, on kitchen work top with a packet of loose leaf Earl Grey tea



  • 750g ripe figs
  • 5g loose earl grey tea leaves
  • 500g  caster sugar
  • Juice of 1 lemon


  1. Slice the figs in half, put flat-side down on a board and cut into 5mm slices. Put all the fruit in a heavy-based saucepan with the tea leaves and set over a low heat for five minutes.  You are aiming to release the tea flavours alongside the natural fig juices.
  2. Slowly add the sugar and lemon juice and stir until the sugar has dissolved. Turn the heat up to high and cook for about 10 minutes, checking every so often that the jam is not sticking.  Keep going until it reaches setting point – use either the wrinkle test (see tips) or 105C/220F on a sugar thermometer.
  3. Pour into warm, sterilised jars and seal immediately. Store in a cool, dark place.


To sterilise jam jars, wash in hot water (or in dishwasher) and then place on baking sheet in an oven set to 140c.  Leave for 5 mins before turning off oven and leaving jars in until ready to use

Setting point is between 105-110c depending on the level of pectin in the fruit.  I prefer to use the cold saucer method though as I find this much more accurate.  Simply put a saucer in the fridge or freezer and when you suspect jam is ready put a little blob on saucer, return to fridge for a minute before gently pushing jam with your finger.  If jam wrinkles whilst pushing it’s ready to jar.


Have you tried making our Blackberry and Apple Jam
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