Fig Jam Recipe: How to Make Fig Confitura the Cilento Way
Ripe figs give one of the finest confiture you can imagine: velvety, naturally sweet and endlessly versatile. Here is the simple recipe for fig jam—just as it’s made in Cilento, homeland of the white fig.
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Ingredients
- 1 kg ripe figs
- 300–400 g sugar (adjust to the fruit’s sweetness)
- Juice of half a lemon
Method
- Wash the figs, peel if you like, and chop roughly.
- Combine with sugar and lemon juice and leave to macerate for 1–2 hours.
- Cook over medium heat for 30–40 minutes, stirring often and skimming any foam.
- Test for set: a drop on a cold plate should wrinkle when nudged.
- Fill into sterilised jars while still hot and seal immediately.
Tips for the best confiture
Figs are naturally sweet—using less sugar lets the true fruit flavour shine. Lemon juice adds the necessary acidity and helps the jam set. For a silkier texture, purée the mixture; for rustic chunkiness, leave it as is.
What to pair with fig jam?
With Pecorino or any aged cheese, on morning toast, swirled through yoghurt, or as the filling for a classic Crostata. The sweet-savoury marriage with cheese is a staple of every Antipasti platter.
The artisanal way
Prefer the flavour without the effort? Our Confettura Extra di Fichi is crafted from white figs grown in Cilento—no preservatives, high fruit content. Try it with cheese or explore the Kit Dolce Risveglio, a collection of our finest confetture.
