Blossom Farm Fig Jam

This recipe is courtesy of Jo Ward, chef at the Royal Richmond Hotel, Richmond NSW. Jo is one of Australia’s most accomplished chefs, having cooked in award-winning kitchens including Claude’s with Chui Lee Luk, The Grange with Cheong Liew, and The Regent with Dietmare Saymer. This is the first time she’s worked in a pub.


About this Recipe

By: Sheridan Rogers

Jo uses figs from the nearby Blossom Farm in Bilpin and Gala apples, also from Bilpin. The apples provide pectin which helps the jam to set.


  • black figs 500g, washed and cut into quarters
  • caster sugar 500g
  • apples 1Kg, peeled and grated
  • lemons 3, juice plus zest of 1 lemon

Combine all the ingredients in a heavy based pan and stir over low heat until the sugar is totally dissolved and the juice is starting to release from the fruit.
Continue cooking over moderate heat until the figs and apple begin to disintegrate.
Stir frequently and bring to the boil, skimming the foam that will rise to the surface until no more appears.
Taking care not to scald yourself, prolong the cooking until the jam reaches the desired temperature (approx. 105C if you have a sugar thermometer). Alternatively place a spoonful of jam on a cold plate: it will set and hold its shape if it’s ready.

Pour the jam into heated, pre-sterilised jars of your choice, place the screw cap on and leave to cool on a rack.