Cardamom Fig Jam

Grab fresh figs when you see them to make this delicious Cardamom Fig Jam ~ the homemade small batch freezer jam is wonderful on toast and scones, in sandwiches, with cheese plates, swirled into yogurt or oatmeal ~ or just by the luscious spoonful!

cardamom fig jam in a small jar with cheese

Figs are one of the most delicate fruits out there; they don’t keep or travel well, and they are very sensitive to weather conditions. They sometimes split open even before they can be harvested, and if you so much as touch a ripe fig you can bruise it, so they only make the briefest appearance in markets. I like this thick garnet colored jam because it will let you keep savoring the figs long after they’ve disappeared from the produce section. Spoon some on a nice blue or sharp cheddar cheese and you’ll be hooked. If you  sterilize the jars you’d have an ideal holiday food gift.

fresh figs for cardamom fig jam
I used black Mission figs, but you might find green, brown, or yellow ones as well.

There are a few different varieties of figs, and you can use any one of them for this jam. The black figs surprised me with their intense berry flavor and aroma, and of course the stunning deep color of the jam, which is a result of the purple skin, is a bonus.

figs for cardamom fig jam

I made this with roasted cardamom pods for a background flavor that hints at the fig’s Middle Eastern roots. Brown sugar, brandy, and a dash of pomegranate molasses are the only other elements.

Cardamom Fig Jam in a mason jar

Cardamom Fig Jam with blue cheese

I was all set to say that this isn’t a jam for your morning toast, but as soon as I took my first taste I realized that I was wrong. It would be amazing with toast, biscuits, or bagels. I will mostly use it as a savory ingredient, fig jams are great as a part of a cheese or charcuterie platter, or on sandwiches, etc. But as it turns out, this  is a very versatile jam.

cardamom fig jam with yogurt

Reader Rave ~

“I was looking for a way to use up all of the figs I had and this was it! Have a batch cooling right now and it’s absolutely delicious. I didn’t have any brandy on hand so I used bourbon instead and it’s just as tasty. Looking forward to a glass of wine and some cheese with this later. (Oh, and can you believe its my first time making jam?)”  ~ Vijay

3.74 from 19 votes

Cardamom Fig Jam

Grab fresh figs when you see them to make this delicious Cardamom Fig Jam ~ it's wonderful on toast and scones, in sandwiches, with cheese plates, swirled into yogurt or oatmeal ~ or just by the luscious spoonful!
Course Appetizer, Jam
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Author Sue Moran


  • 1 lb figs
  • 3/4 cup brown sugar
  • 12 cardamom pods
  • juice of 1 lemon
  • 1/4 cup brandy
  • 2 Tbsp pomegranate molasses optional


  • Crush the cardamom pods lightly so they crack and the seeds are exposed. I do this with gentle pressure from the side of a rolling pin. Don't lose any of the precious seeds! Add them to a medium sized (3 qt) saucepan or small stockpot.
  • Toast the seeds over medium heat for just a couple of minutes until you can smell their aroma.
  • Rinse the figs and cut off the stems. Chop them coarsely and them to the pot. Add the lemon juice, sugar, brandy and molasses (if using). Stir to mix well and set aside for about 15 to 20 minutes.
  • Bring the mixture up to a simmer and cook, stirring frequently, for about 35 to 40 minutes until thickened and glossy. Pay special attention to the jam during the second half of the cooking time to make sure it doesn't stick or scorch.
  • You can leave the jam a little chunky, or use an immersion blender to blend it out at the end of cooking. Be careful not to splatter yourself with the hot jam.
  • Let cool and then put in a jar with a lid. Store in the refrigerator and eat within the month.
The nutritional information for recipes on this site is provided as a courtesy and although tries to provide accurate nutritional information, these figures are only estimates.


Don’t forget to pin this Cardamom Fig Jam!

cardamom fig jam pin


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    Leave a Reply

    Please rate this recipe!

  • Reply
    July 24, 2021 at 6:47 pm

    If I don’t have pomegranate molasses, should regular molasses be substituted one for one?

  • Reply
    August 31, 2020 at 11:37 pm

    Can you freeze this jam?

    • Reply
      September 1, 2020 at 4:20 am

      Yes it will freeze nicely.

  • Reply
    Lisa Manuel
    August 15, 2020 at 4:48 pm

    Hello, just received a box of green figs. Can I use frozen figs for this recipe? I am not quite prepared to dive in yet and I know the figs won’t last.

    • Reply
      August 15, 2020 at 5:28 pm

      Yes, frozen will work fine.

  • Reply
    August 12, 2020 at 6:03 am

    3 stars
    A lovely flavour, but i found there was way too much liquid. It seemed rather a waste of expensive spirit to use so much and then spend an hour trying to evaporate it.

    • Reply
      August 12, 2020 at 6:25 am

      Remember the flavor will just concentrate down when the water evaporates, you won’t lose it! And figs can differ as to their moisture content, so you can continue to cook it to thicken further.

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