fig jam recipe

How to Grow Figs : Everything You Need to Know for a Generous Harvest

Gardening

Figs are wonderfully sweet, healthy, and versatile — but unfortunately also quite pricey in the store. Luckily, it’s not at all difficult to grow figs yourself, even in the cooler climate of Belgium or the Netherlands. With the right care, a good location, and a bit of patience, you can enjoy juicy figs straight from your own garden for years to come.

The Fig: No Longer an Exotic Rarity

The fig tree (Ficus carica) originates from the Mediterranean region, where it thrives on warmth and sunshine. Countries like Turkey, Egypt, and Morocco are the largest producers, but surprisingly, fig trees also grow well in our part of the world. Thanks to the milder winters of recent years, figs are no longer the exotic plants they once were. Even in a northern climate, you can successfully grow them — as long as you choose the right variety and give them a little basic care.

Eigen vijgenoogst

Choosing the Right Fig Variety

Not all fig varieties produce fruit in our climate. Many Mediterranean types rely on a specific wasp — the fig wasp — for pollination, and that insect doesn’t live here. Fortunately, there are self-fertile varieties that don’t need pollination to bear fruit.

In most garden centres, you’ll find reliable, cold-resistant varieties such as:

  • Brown Turkey – a classic for our regions; productive and very hardy.
  • Bornholm’s Diamond – ideal for growing in pots, producing medium-sized, flavourful fruits.
  • Rouge de Bordeaux – smaller in size, but with an intense, rich flavour.

Be cautious with cuttings or plants from abroad: they don’t always bear fruit here, as many depend on pollination by the fig wasp.

The Best Spot for Your Fig Tree

Figs love warmth and shelter. Belgium and the Netherlands are in climate zones 7 and 8, which means winter temperatures can drop to –12 °C (10 °F) or even –18 °C (0 °F). A fig can handle light frost down to about –10 °C (14 °F), but needs protection when it gets colder.

👉 Practical tip: Plant your fig tree in a sheltered, sunny location — ideally against a south- or west-facing wall. The wall radiates warmth at night and helps prevent frost damage.

In urban gardens or coastal areas, figs usually grow beautifully thanks to the milder microclimate.

If you have less space, you can also grow figs in a pot. That way, you can move the plant indoors or into a greenhouse during severe frost.

Winter Protection

Expecting an exceptionally cold night and your fig tree is in open ground? Wrap the tree in burlap or jute cloth for extra insulation.

Even if the tips suffer frost damage, don’t worry — the tree will sprout new growth again in spring.

Caring for a Fig Tree

A fig tree doesn’t require much maintenance, but a few good habits make the difference between a modest harvest and an abundant one.

  • Watering: Figs tolerate drought, but if left dry too long, they may drop their fruit. Water regularly during dry periods.
  • Feeding: Use fertiliser for Mediterranean plants that’s low in nitrogen. Too much nitrogen promotes leaf growth rather than fruiting.
  • Pruning: Prune your fig tree to keep it healthy, compact, and productive. Do this in winter or early spring, removing dead, crossing, or weak branches. Start pruning early — otherwise the tree can grow too tall, making harvesting difficult.

About the Fruits

Figs are technically false fruits: they’re made up of many tiny flowers that ripen on the inside. In warm regions, they’re pollinated by fig wasps, but here, the self-fertile varieties have adapted and bear fruit without pollination.

Figs vary in colour — from deep purple to golden yellow — and also in shape and size. For example, the Longe d’Août is long and large, while Rouge de Bordeaux is smaller and more compact.

Harvesting Figs

Figs only ripen on the tree — they won’t continue to ripen after picking. So wait until they’re fully ripe. You’ll recognise a ripe fig by its soft texture, slightly cracking skin, and often a tiny drop of honey-like sap at the bottom.

Don’t harvest too early: figs ripen unevenly, so only pick the ones that are ready. Unripe figs taste mealy and lack sweetness.

Harvesting tips:

  • Pick only figs that feel soft to the touch.
  • Wear gloves if you have sensitive skin — the white sap can irritate.
  • Eat them fresh, or turn them into jam, chutney, or pie.

Processing Figs: From Fresh to Dried

Figs are wonderfully versatile. You can:

  • Dry them to use later in muesli, tagines, or stews.
  • Make fig jam or chutney to capture the flavour of summer.
  • Candy them for a sweet treat alongside cheese or desserts.

👉 Also read:

Sweet and Sour Fig Vinegar
Een pot vijgenjam met een lepel, naast gesneden vijgen op een houten ondergrond.
Homemade Fig Jam
Zelf vijgen drogen
Drying Figs

Using Fig Leaves in the Kitchen

It’s not only the fruits that are valuable — fig leaves are too! They have a light coconut-like aroma and contain healthy compounds with cholesterol-lowering and antibacterial properties.

Use the leaves to make fig-leaf syrup or dry them to brew fig leaf and mint tea.

Fig-Leaf Syrup: Cholesterol-Lowering and Antibacterial
Fig-Leaf & Mint Tea: Helps Regulate Blood Sugar

In Conclusion

Growing your own figs is one of the most rewarding garden projects. The plant is beautiful, low-maintenance, and produces delicious fruit. Whether you grow your fig tree in a pot or plant it directly in the ground — with a bit of care and a sheltered spot, you’ll soon enjoy your own homegrown harvest.

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Fresh figs cut in half, showcasing the fleshy interior, with whole figs in a bowl in the background. Text overlay reads 'Figs From Your Own Garden' and 'Gardening Tips And Recipes'.

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Making Fig Jam: Capture the Taste of Summer in a Jar

Canning & Preserving

Our fig tree has turned into a real giant. Every late summer it surprises us with baskets full of ripe figs—often more than 20 pounds at once. And as if that weren’t enough, we’ve planted a few smaller bushes too. That way, there are always figs ripening somewhere in the yard, in all shapes, sizes, and colors. Did you know there are even yellow figs? It still feels special to harvest this Mediterranean fruit right here at home. In my post on Growing Figs, I share how you can enjoy a good harvest even in cooler climates by choosing the right variety and location.

With such an abundance, you’ve got to get creative. You can dry figs, add them to stews, or simply enjoy them fresh—but for me, fig jam is the real star. It’s a timeless classic that never disappoints: a rich, sweet jam that instantly takes me back to summer vacations in the south of France.

When are figs ripe?

A ripe fig has soft skin that often starts to split just a little. That tiny crack may not look pretty, but it’s the best sign that the fruit is at peak flavor. Figs can even produce twice a year: once in early summer (June) and again in the fall.

Here in our climate, the early crop is hit-or-miss, since the figs have to survive winter and may get damaged by frost. The fall harvest, though, is much more reliable. By late September, we’re picking almost daily, since not all figs ripen at once. I usually make jam right away, because once they’re picked, figs don’t last long. In the fridge they’ll keep for about a week at most.

No fig tree yet? Check out my post on Growing Figs for tips on choosing the right tree and the best spot in your yard.

Vijgen oogsten

Harvesting and storing figs

Because figs ripen one by one, you’ll want to check each fruit individually. A quick walk by the tree every couple of days is the best way to make sure you catch them at their peak.

Once picked, eat or process them quickly—they’re highly perishable. You can keep them in the fridge for about a week, or dry them to use later in dishes like tagines and stews.

Do you need to peel figs?

Figs don’t really peel like other fruits. If you want them skinless, you’ll have to cut it off—but the skin is totally edible and cooks down beautifully in jam. Personally, I leave it on.

What you’ll need to make fig jam

Ingredients

  • 2 pounds figs
  • 2 ½ cups sugar
  • Juice of 1 lemon

Equipment

  • Blender or immersion blender
  • Sterilized jars
  • A small plate for the “gel test”

Step-by-step recipe

Prep the gel test: Place a small plate in the freezer.

Cook the figs: Wash and chop the figs, then place them in a large pot with the sugar. Simmer gently over low heat for about 30 minutes, or until the figs are soft. Leave the lid off so excess liquid can evaporate—especially if the figs are extra juicy after a rainy summer.

making fig jam

Smooth or chunky? Once soft, you can puree the figs for a silky jam, or leave them chunky for more texture. Totally up to you.

Add lemon juice: Stir in the juice of one lemon to brighten the flavor and balance the sweetness.

Taste and adjust: Try the jam and adjust with a bit more sugar or lemon if needed—but remember, figs are naturally very sweet, so go easy.

Gel test: Drop a spoonful of jam onto the chilled plate. After a minute, push it gently with your finger. If it wrinkles and holds its shape, it’s ready. If not, keep simmering and test again.

Vijgenjam maken
fig jam

Jar it up: Pour the hot jam into sterilized jars and seal tightly.

Stored in a cool, dark spot, the jam will keep for about six months.

Preserving and Canning the Jam

Would you like to store your jam for longer? You can easily can the jars after filling them. This extends the shelf life up to two years — without the need for extra sugar or preservatives.

After sealing the jars, place them in a water bath or canning kettle and heat them according to standard canning instructions. In my detailed guide on How to Can Jam and Jelly, you’ll find step-by-step directions.

How to enjoy fig jam

Fig jam shines in both sweet and savory dishes:

With goat cheese: A classic pairing! Slice a log of goat cheese, place the rounds in an ovenproof dish, top with a spoonful of fig jam, and bake for 10 minutes. The result? A delicious appetizer that never fails to impress.

goat cheese and fig jam
  • On a cheese board: Fig jam is a perfect match for soft cheeses. Add some nuts, grapes, and dried fruit, and you’ve got a festive spread. Pair it with pear chutney or currant-pear jam for even more variety.
  • In a vinaigrette: Swap in a spoonful of fig jam for honey in your salad dressing. It adds a fruity twist that pairs beautifully with salads featuring goat cheese, pears, and grapes.

Get creative with figs

Jam is just one way to make the most of your harvest. Try drying figs or using them in savory recipes like tagines and slow-cooked stews. With a little creativity, you can enjoy the flavor of this Mediterranean fruit year-round.

Final thoughts

Making fig jam is a simple way to handle an overflowing harvest—and to capture a bit of summer for the cold months ahead. Because honestly, what’s better than cracking open a jar in January and tasting the sunshine of your own backyard?

Do you have a fig tree in your garden? Most people enjoy its sweet fruit, but the leaves are just as valuable and often overlooked. Fig leaves are known for their many beneficial properties, including helping to lower cholesterol and offering natural antibacterial effects. You can even turn them into a fragrant fig leaf syrup or brew them into a soothing tea. A combination of fig leaves and fresh mint makes a delicious herbal tea that may also help regulate blood sugar levels.

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A jar of fig jam with a spoon, surrounded by halved fresh figs, on a wooden surface. Text overlay highlights uses like pairing with goat cheese and including in a vinaigrette or cheese board.

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