Blog

Can you make more with figs than just jam?

Absolutely. In Andalusia, figs are not only turned into jam but also into small, traditional sweet bites: dulces de higos. Both are delicious on bread, with yoghurt – and perhaps even better alongside a slice of manchego cheese.

Figs in Andalusia: late-summer abundance

In August, the trees here are so heavy with ripe figs that the branches practically sigh under their weight. Some fall straight onto the grass, ready to be picked up and transformed. Figs belong to the Andalusian late summer the way olives belong to autumn – always present, always inviting.

Fig jam from Andalusia – the classic version

I once thought fig jam was complicated, until I realised you really only need a pan, a spoon and a bit of patience. Feiko swears you can skip the spoon entirely: “Just shake the pan a bit.” Convenient – except you’ll need that spoon for the cold-plate jam test.

Ingredients

• 1 kg ripe figs

• 500 g sugar (white or demerara)

• Juice + zest of 1 lemon

• Optional: cinnamon stick or vanilla

Method

1. Wash the figs, remove the stems and cut into quarters.

2. Add to a pan with sugar and lemon, plus cinnamon or vanilla if you like. No water needed – the figs release enough liquid.

3. Simmer gently for 30–40 minutes, stirring occasionally and mashing the figs as they soften.

4. Check the thickness by dropping a little onto a cold plate.

5. Pour into sterilised jars while hot, seal and turn upside down for 5 minutes.

Low-sugar fig jam with xylitol – a lighter version

Ingredients

• 1 kg ripe figs

• 250–300 g xylitol (depending on the sweetness of the figs)

• Juice + zest of 1 lemon

• Optional: cinnamon or vanilla

• Tip: a grated apple or a little agar-agar for extra firmness

Method
Same steps as the classic version. Note: xylitol jam is softer and must always be stored in the fridge.

Dulces de higos: Andalusian fig treats

Ingredients (approx. 20 pieces)

• 250 g dried figs

• 100 g almonds or walnuts

• 2 tbsp honey

• ½ tsp cinnamon

• Optional: orange zest or aniseed

• Coating: sesame seeds or melted dark chocolate

Method

1. Cut the figs into pieces and blend them finely.

2. Add nuts, honey and cinnamon → mix until sticky.

3. Roll into small walnut-sized balls.

4. Coat with sesame or chocolate.

5. Store in an airtight container in the fridge (up to 2 weeks).

Honest simplicity – no artificial extras

We believe jam doesn’t need to be complicated. Here in Andalusia, we make fig jam with fruit, sugar and lemon – and nothing else. No artificial flavours, no preservatives, no tricks. Just fruit and time. It tastes more honest – and it fits the way we live here.

As traditional Andalusian recipes show, the best preserves come from simplicity. And that’s exactly how we make ours.

Why this belongs at Cortijo La Vista

For us, fig jam tastes like late summer. And dulces de higos? They’re the perfect afternoon pick-me-up on a warm day. Together they tell a story of abundance, simplicity and the best of local ingredients.

The tip to pair fig jam with manchego cheese came from a Dutch chef who has lived in Córdoba for 19 years with his Spanish wife. Since then, it has earned a permanent spot on our cheese board – usually with a glass of red wine in the evening sun.

Prefer something savoury? Try our fig salad – equally Andalusian, but with a fresher twist.

FAQ – Frequently Asked Questions

1. Which cheese pairs best with fig jam?
Manchego is the classic choice, but goat’s cheese or blue cheese work beautifully too.

2. How long does fig jam keep?
With sugar: up to a year if stored cool and dark. Low-sugar versions: around 4 weeks in the fridge.

3. Can you freeze dulces de higos?
Yes, though the texture changes slightly. Fresh is best.

4. Do you need to peel figs for jam?
No — the skin softens as it cooks and adds flavour and texture.

Figs are far more versatile than jam alone. Traditional dulces de higos are part of Andalusia’s culinary heritage — and the best tip we ever received is to pair them with manchego.

✨ Thank you for reading — it means a lot.
Would you like to follow along? A ♡ or free subscription is always welcome.

Hasta luego from Andalusia,
Danielle | Cortijo La Vista