Thermomix Fig Jam

Thermomix recipe 100% made in Italy for fig jam
Thermomix Fig Jam

Discover the ease and joy of making your own fig jam with the Thermomix.

Fig Jam is a homemade preserve made using fresh figs combined with sugar and other ingredients, all conveniently prepared in a Thermomix. This device simplifies tasks such as chopping, cooking, and stirring, making it the perfect assistant for achieving the ideal jam consistency.

Variants of fig jam may include additions like fresh ginger, lemon for a tangy twist, vanilla for a hint of sweetness, or even a dash of cinnamon or nutmeg to introduce a warm spice flavor.

  • Choosing Your Figs: Opt for fresh, ripe figs that are soft to touch but not mushy. If using dried figs, ensure they are plump and moist.
  • Sugar Adjustment: Depending on the sweetness of your figs, adjust the sugar amount. Sometimes less is more to highlight the figs’ natural flavors.
  • Enhancing Flavors: Add a splash of lemon juice or a teaspoon of grated lemon zest to enhance the fruity flavor of the jam.
  • Consistency Check: Use the Thermomix’s precise temperature control to cook the jam to the perfect consistency without the risk of burning.

Besides fig jam, the Thermomix can be used to prepare a variety of other jams. Here are a few recipes to try:

Embarking on your jam-making journey with the Thermomix not only saves time but also enhances the fun and creativity of cooking. Enjoy these jams year-round and impress your family and friends with homemade delights.

I leave you with the recipe for the Thermomix fig jam.

See you for the next recipe!


Thermomix Fig Jam

Cuisine Italian
Total Time 1 hour 30 minutes
Servings 5


  • 1 kg fresh figs
  • 350 gr brown sugar
  • 1 lemon
  • 1 piece fresh ginger already grated (optional)


  1. Clean and peel the figs (I usually also use the peel but if they are not pesticide-free I peel them), put them in the bowl together with the rest of the other ingredients and cook with the basket placed on the lid instead of the measuring cup: 40 min. 100° speed 2.

  2. Then continue cooking at temp. Varoma for another 5 minutes.

  3. Check the cooking by doing the saucer test and if necessary continue for a few minutes at Varoma temperature.

  4. Pot in sterilized jars and pasteurize (how to do it, read here) for 30 minutes.

  5. Store them away from light and moisture.

  6. Once the jars are opened, they should be kept in the fridge… Buon appetito!

Recipe Notes

I used the green variety, but you can also use the black ones.

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