No-sugar orange-fig jam


What’s lovely about this jam (apart from being sugar free!) is that the orange juice makes a perfect foil to the sweet taste of the figs. We’ve selected this recipe from Gourmet Preserves Chez Madelaine by Madelaine Bullwinkel. One of the problems with ordinary jams is that the sugar can overwhelm the lovely taste of the fruit. With these recipes, the delicate flavours are allowed to emerge because less or no sugar is used.
One small thing to note with low sugar sugar free jams is that they won’t have the same shelf life as their sugared counterparts and should be kept in the fridge once opened.


  • 8 large figs (6ozs or 170g)
  • 12-ounce (400g) can of frozen unsweetened orange juice
  • 3 navel oranges (1 ½ pounds – 700g)


  1. Remove the stems from the figs
  2. Chop figs into small pieces
  3. Place figs and orange juice in a preserving pan and bring to boil.
  4. Once boiling reduce to simmer for 5 to 10 minutes until mixture thicken– stirring at regular intervals
  5. Remove from pan
  6. Peel and remove the pith from the oranges, leaving just orange segments.
  7. Stir orange segments into the jam and return to the heat until jam thickens again
  8. Fill hot, sterilised jars to within ¼ inch of the top.
  9. Wipe rims clean and attach lids – make sure that you screw the lids on firmly.

Where to buy
gourmet preservesYou may well be able to find a copy in your local book shop but if you want to order online it’s worth checking out Blackwell, an online bookseller. It’s not as frenetic as Amazon and I like the way each book has a very easy to read synopsis, as well as the opportunity for reader reviews.
Blackwell also have a rewards scheme and you earn a point for every £1 you spend. For every 100 points you collect you get a £5 reward and when you register for your rewards card you get 10 free points (free points are awarded up to 2 days after registering).
Buy Gourmet Preserves Chez Madelaine at Blackwell Online
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  1. lynne says:

    I have an allergy to oranges but am going to try this recipe, replacing the oranges with lemons. Will it work, do you think?

    • Anne Caborn says:

      I suppose lemons might be a little tart but it’s certainly worth a go. I experimented last night with making a ‘keep in the fridge conserve’ by baking some windfall peaches (thanks Hilary) in the oven until they were soft, letting them cool and then taking off the skins and removing the stone and sweetening with Agave syrup. Agave sweetens like sugar but has a very low GI – the GI index rates foods on a scale of one to 100 according to how quickly they break down from carbohydrate to sugar in the bloodstream. The higher the score, the greater the sugar ‘rush’ the food will give you, which is both unhealthy and unsatisfying. You can use it as an alternative to sugar in baking but I’m not sure of its preservative qualities. Like the low sugar jams I’m keeping my peach conserve in the fridge.

  2. […] >> or try sugar-free Orange and Fig jam […]

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