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Cinnamon Fig Jam

Cinnamon Fig Jam

Course Preserve
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Author Kyrstie Barcak - A Fresh Legacy


  • 1 cinnamon stick
  • 1.5 kg figs chopped roughly
  • 250 grams raspberries
  • 2 lemons juiced
  • 1.2 kg jam sugar
  • 100 ml orange blossom water


  1. Add all of the ingredients except for the orange blossom water to a large pot
  2. Stir over a low heat to dissolve the sugar
  3. Increase to a medium heat and cook at a rapid simmer for 30 minutes until the jam reaches setting point temperature of 105 degrees
  4. Allow the jam to sit and cool for 5 minutes then add the orange blossom water
  5. Pot into steralised jars and store in a cool dark location.
  6. Use within 4-6 months.

Recipe Notes

I am not entirely sure about how much this recipe made as I gave away a number of jars on the day it was made, prior to calculating the resulting volume.
If you would like a thicker jam, leave out the orange blossom water.
As with any food that is stored for a period of time you need to complete visual, smell and taste tests prior to consuming product in storage.
Find information on steralising jars here.