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Fig & Lemongrass Jam

Delicious and easy to make jam to eat with plain yogurt or bread and butter.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Breakfast, Dessert
Cuisine: French, Gluten-Free, Healthy, Vegan
Author: Shelly


  • 1 pint ripe figs
  • ½ cup cane sugar
  • 1 stalk lemongrass - only the white part
  • 1 tablespoon water
  • Juice of ½ lemon
  • Sterilized jar*


  • Rinse the figs, remove their stems and quarter them.
  • Put the figs, sugar, lemongrass and water in a heavy-bottom pot and bring to a boil. Stir and lower the heat to medium-low. Cook for about 20 minutes, giving a quick stir every now and again. The liquid gradually thickens and the figs soften.
  • Add lemon juice and cook for 5 minutes, stirring occasionally. Lower the heat if necessary, don't let the jam burn!
  • Remove from the heat and let it cool for 5 minutes. Remove and discard the lemongrass then ladle the jam into the jar. Seal and refrigerate up to 1 month.


*I don't sterilize the jar because my jams don't last long in our house. To sterilize: Soak the jar in boiled water for a minute or two. Remove with tongs and dry with paper towel or just wash in the dish washer.