Apple Fig Jam

Recipe and photo by Tami Ganeles Weiser Yield:  3 cups
Prep Time:  25 minutes Cook Time:  1 hour

Apple Fig Jam

Delicious and bright in our Apple Figgy Breakfast Bars or on morning toast, or in a thumbprint cookie, this is an easy recipe that can be prepared overnight in a crockpot.


2 quarts (8 cups) cored and chopped apples, with skin

14 large (about 16 ounces) fresh figs, stems removed

1 cup seedless grapes, green or red

½ cup dried figs, stems removed, mixture of Mission and Calimyrna preferred

4 white or green cardamom pods

1 large cinnamon stick

2 teaspoons vanilla bean paste

½ teaspoon lemon oil (Boyajian preferred ) or orange blossom water


  1. Combine the apples, fresh figs, grapes, dried figs, cardamom, cinnamon, vanilla bean paste, and lemon oil or orange blossom water in a large saucepan  set over medium heat. Cook, uncovered, stirring occasionally, for 55 to 60 minutes, until the fruit softens and releases its juices.
  2. Remove from the heat, cool slightly and then run through a food mill or push through a fine-mesh sieve set over a bowl. Discard the solids. Use immediately or cover and refrigerate for up to 3 weeks.

Kitchen Tips

  1. If you wish, you can prepare this recipe in a crockpot overnight. Process and discard the solids as directed in step 2.

Leave a Comment

All fields are required. Your email address will not be published.


Growing up we only had fruit for dessert, I like this simple desert idea.

Vicky & Ruth - May I Have That Recipe - October 2, 2014

You are showing your European roots m’ladies! Everyone I know who was raised in Western Europe and plenty of first generation kids here all eat fruit for dessert. I think its a great last course to any meal. Love your recipes at #MayIHaveThatRecipe

Tami Weiser - October 10, 2014
JimmiNil - November 28, 2017