When fresh figs are in season, I’m clearing my schedule to make this gently spiced Cardamom Fig Jam. The sweet, fruity, figgy flavor pairs well with the cardamom pop from cracked cardamom pods. This easy-to-make jam is ideal on toast, served with cheese or baked into a brie to make an extra special appetizer. It’s also delicious spread on pound cake or served as an ice cream topping. And it works with both black and green figs!

Glass jars filled with red fig jam.

🌟 Why This Cardamom & Fig Jam is So Tasty

  • Fresh fig is a magic ingredient: Fig jam is a real treat! Figs have a flavor that’s a great mix of sweetness and a berry-like tang. Figs also have a gentle nuttiness that adds to the overall taste without being too overpowering. The jam tastes like the juice of a ripe fig, which is thick and syrupy. It’s rich, but there’s a freshness to it that keeps it from being too much.
  • Only four ingredients: This jam is way simpler to make than you think. In addition to the figs and cardamom pods, you only need 2 more ingredients – lemon juice and your choice of sugar. I have also made this jam by leaving out the cardamom and lemon juice and using balsamic vinegar instead.
  • Warming cardamom flavor: The cardamom pod infusion adds a lightly spicy, warming element, perfecting the sweet figs and sugar.
  • Macerating step: Macerating the figs draws out the water from the fruit and yields a more flavorful jam. This also helps make the preserving processes safer.

🧾Ingredients in this recipe

Figs in a bowl next to two lemons, a bowl of sugar, cardamom pods and a small bowl of water.
  • Fresh figs – use black or green figs in this recipe, both work great.
  • Sugar – use granulated, cane, brown, turbinado, or even honey for the sugar. Granulated sugar is my favorite because it yields the most consistent results, but I often make it with honey. Use half the amount of honey if using honey.
  • Lemon juice – This should be freshly squeezed lemon juice. I have also made this jam by leaving out the cardamom and lemon juice and using balsamic vinegar.
  • Cardamom pods – green cardamom pods. Substitute with 2 teaspoons of ground cardamom. The ground cardamom can make the jam cloudy, so pods are preferred. I also use cardamom in this cardamom quince jam during quince season.
  • Optional additions – I have added (and enjoyed!) a pinch of ground saffron steeped in 2 tablespoons of hot water as a substitute for 2 tablespoons of the water. I’ve also enjoyed including a cinnamon stick for an extra layer of flavor. If using balsamic vinegar, consider adding some red pepper flakes for a special twist.

Note: You can halve the recipe, but I always make a full batch (2 lbs. figs) because it involves practically the same amount of work as 1 lb.

See the recipe card for full information on ingredients and quantities.

👩‍🍳 Step-by-Step Guide to Making This Jam

Large glass mixing bowl with a handle filled with macerated figs.
  • Cut the fresh figs into 1/2-inch pieces, toss them in the sugar, and let them sit from 30 minutes to overnight so they can macerate.
Chopped figs in a purple enameled cast iron pot.
  • Add the figs to a non-reactive saucepan and simmer over medium-low heat for 15-20 minutes, stirring, until the sugar is completely dissolved and the figs let out more liquid.

Pro Tip – Why Use a Non-Reactive Pan?

Using a non-reactive pan for jam is important because it prevents a chemical reaction between the pan and the acidic ingredients (like lemon juice and often the fruit). Reactive materials like aluminum, copper, and cast iron can alter the jam’s taste, so non-reactive pans like stainless steel, enameled cast iron, or glass, will give you a better-tasting and better-looking final product.

Purple cast iron enameled pot filled with red fig jam.
  • Next, crack the cardamom pods and add them to the saucepan. Add the squeezed lemon juice and water.
  • Simmer over medium-low heat for 20-25 minutes until the figs are soft and the liquid coats the back of a spoon. Remove any foam that develops using a slotted spoon. This helps make the jam clear.
Top view of six jars of red fig jam.
  • Pick out the cardamom pods and spoon the jam into sterilized 1/2-pint jars. Leave at least a 1/4-inch headspace.
  • Wait for the filled jars to cool down to room temperature. Place lids and bands on jars and label them.

🍴What to Serve Alongside This Jam

  • Figs pair perfectly on a cheeseboard with creamy cheese like brie or camembert. Also, baked into a brie.
  • Serve with thick slices of fresh toast.
  • Spoon the jam over a bowl of creamy vanilla ice cream.
  • Serve with a slice of fresh pound cake and slather it in this jam.

🧊 How to Safely Store Your Jam

Completely cool the filled jam jars to room temperature, then seal them tightly with an air-tight seal. You can refrigerate this jam for up to 3 weeks or freeze for up to 1 year.

🍍More Cardamomy-y Recipes

More cardamom-infused recipes you will love, from sweet jams to tasty cookies.

I love hearing from you! You can also FOLLOW ME on INSTAGRAM, TIKTOK, and PINTEREST to see more delicious food and what I’m up to.

Small glass jars filled with red fig jam.
Author: Candice Walker

Cardamom Fig Jam

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The flavor of sweet, fruity figs pairs beautifully with a gentle hint of cardamom from cracked cardamom pods in this easy-to-make jam.
Prep Time20 minutes
Cook Time45 minutes
Resting Time30 minutes
Total Time1 hour 35 minutes
Course: Condiment
Cuisine: Persian
Diet: Gluten Free, Kosher, Vegan, Vegetarian
Servings: 20
Calories: 97kcal

Ingredients

  • 2 lbs. fresh figs cut into 1/2-inch pieces
  • 300 g sugar 1.5 cups*
  • 6 tbsp lemon juice freshly squeezed
  • 1/2 cup water
  • 10-15 cardamom pods or 1.5-2 teaspoons of ground cardamom

Instructions

  • Cut the figs into 1/2-inch pieces, toss them in the sugar, and let them sit for 30 minutes to overnight.**
  • Add them to a non-reactive saucepan and simmer over medium-low heat for 15-20 minutes, stirring, until the sugar is completely dissolved.
  • Crack the cardamom pods and add them to the saucepan. Add the lemon juice and water. Simmer over medium low heat for 20-25 minutes until the figs are soft and the liquid coats the back of a spoon. Remove any foam that foams using a slotted spoon.***
  • Pick out the cardamom pods and spoon the jam into steralized 1/2-pint jars. Leave a 1/4-inch headspace. Cool the filled jars to room temperature. Place lids and bands on jars and label.

Notes

* You can use granulated, cane, brown, turbinado, or even honey for the sugar. Honey is my favorite, but I make it with granulated sugar most often.
** Get a head start by macerating your figs: cut them into 1/2-inch pieces, toss them in the sugar, and let them sit overnight. You can also macerate them for just 30 minutes. Taking the extra time to macerate the fruit draws out the water from the fruit and yields a more flavorful jam. This also helps make the preserving processes safer.
*** Although you don’t need to remove the foam (it’s just bubbles), doing so will result in a more clear jam.
Refrigerate for up to 3 weeks or freeze for up to 1 year.

Nutrition

Calories: 97kcal | Carbohydrates: 25g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.04g | Sodium: 1mg | Potassium: 127mg | Fiber: 2g | Sugar: 22g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 0.4mg
Did you try this recipe?I’d love to hear what you think! Leave a Review to let us know how it came out, if you have a successful substitution or variation, or anything else.

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