CondimentDavid Scott AllenProvencal RecipesTaste

What to do with Ripe Figs? Make some Fig Jam

Late summer when there is a hint of fall weather on the horizon – later sunrises and cooler nights – the figs are typically at their prime ripeness in Provence. If you like figs then this is your season! However, sadly figs have a short shelf life. So what is one to do with a bounty of figs before they spoil?  Make Thyme and Lime Scented Fig Jam, which David describes as easy to make without the hassle of pectin etc. His recipe is below.

Thyme Lime Scented Fig Jam

Thyme and Lime Scented Fig Jam

This jam is really easy and there should be enough to give a jar away too (if you want).
5 from 1 vote
Course Condiment
Cuisine French
Servings 2 Cups


  • 1 pound + 2 oz Fresh Figs brown, black, or golden
  • 2 1/2 tablespoons Water
  • 1 small bunch Thyme tied with a string
  • 1 small Lime for zest strips
  • 3/4 cup Sugar
  • 1 tablespoon Lime juice


  • Start by placing the figs in a bowl and covering them with boiling water for 10 minutes. This will soften the skins and flesh.
    Thyme Lime Scented Fig Jam
  • Drain.
  • Place the water, thyme, and lime zest in a heavy-bottomed pan. (Make sure you count the number of zest strips so that you know how many to remove.)
  • Stem and coarsely chop softened figs, and add to the pan.
  • Add the sugar and stir well.
  • Bring to a boil over medium heat, stirring occasionally.
  • Once boiling, increase heat to medium-high and boil until thick, stirring often to prevent scorching. This will take about 10 minutes.
  • Take off the heat and remove the thyme bouquet and lime zest strips with tongs.
  • Using an immersion blender, purée the figs until “chunky-smooth.” (You will need to decide what that means for you - do you like it chunkier or smoother? There is no right or wrong!)
  • Add the lime juice and boil for one minute longer, stirring constantly.
  • Scrape the jam into decorative pots, bowls, or jars.
  • Let cool to room temperature.
  • Cover with plastic wrap or jar lids, and keep refrigerated.


I used 1 pound 2 ounces of figs. Probably a silly amount but it's what I had on hand. Twice. I have made this twice and both times, by complete coincidence, picked out 1 pound 2 ounces of figs!
Tried this recipe?Let us know how it was!


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David Scott Allen

David Scott Allen is the author, photographer, and cook behind Cocoa & Lavender, a weekly food blog based in Tucson, Arizona. Passionate about travel, he especially enjoys eating traditional foods and learning local customs, whether in the United States or around the globe.

David's first trip to France took place when he was 14, and he returned as often as possible thereafter. However, it wasn't until his 50th birthday that he finally made it south to Provence. The beauty, history, charm, warmth, cuisine, and - of course - the rosé wines captured his heart. He shares his Provençal recipes here on Perfectly Provence, and his food and wine pairings monthly on the Provence WineZine.

David is a firm believer that sharing a meal with friends around the table is one of life's greatest pleasures. And if it happens to be in Provence, all the better!


  1. Heather Keel
    August 20, 2022 at 9:44 am — Reply

    5 stars
    Just a lovely recipe!

    • August 21, 2022 at 12:04 am — Reply

      Thank you. It’s fig season in Provence so the recipe appears at a perfect time.

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