Fig & Ginger Jam With Star Anise

Figs are the fruit of emperors and gods for good reason. 


There’s something so sensual about them - between the earthy flavour and fragrance, the squish of flesh or the pop of the seeds between teeth, indulging in a soft purple pocket of fig is in all ways sexy. If you pay emphasis to eating seasonal, you’ll know that figs are also only around for a short while albeit in abundance before they disappear and leave us lusting for more. So to me, making a jam seems like the natural thing to do if you want sexy toast at the drop of a hat.

Ingredients (for 3 tall jars of jam):

  • 1kg of figs - or as close to it, a box of figs will do; peeled and quartered
  • 2 cups organic unrefined sugar
  • 2 cups water
  • juice of 1/2 lemon
  • 1 table spoon of ginger finely chopped
  • 1 star anise (don’t add more or the jam will taste medicinal)
  • pinch of cinnamon
  • 3 tall jam jars (sterlilise by putting jars into a hot oven for 15 minutes and boiling the lids for 5 min)

Level: A little more advanced
Prep time: 1/2 hours



Melt sugar and water in a sauce pan and bring to the boil. 

Add figs, lemon juice, ginger, spices.

Bring back to the boil then reduce heat and let cook with the lid on for about an hour.

Stir periodically.

Test for the right consistency by dropping some jam onto a saucer and placing in the fridge. You don’t want a jam that’s super thick and it should still run a little once the saucer has been in the fridge for a couple of minutes. It will also set after its been potted so don’t worry if it seems too runny. An hour is enough time to sufficiently set the jam. 

Remove the star anise.

Pour into sterilised glasses and leave to cool overnight before placing in fridge. Will keep for up to three months.  

recipeleonie von Hase