Fig Paste

Fig Paste recipe

One of my absolute favourite thing is Maggie Beer’s Fig Paste. Served with a wedge of soft cheese it’s nothing short of amazing. And as far as I am concerned no cheese platter is complete without it.  Unfortunately my fiance doesn’t like fig paste, and being a man of simple pleasures he simply enjoys cheese as is.  I guess that’s a lucky thing though because it means more fig paste for me!

Recently I wondered about making my own fig paste. I thought surely it can’t be that hard, and well, it’s not.  In fact it’s quite easy and all you need is a little time and you will be rewarded with a delicious abundance of fig paste to enjoy, or even share with your friends.

The important thing with this recipe is to use jam setting sugar. This enables the paste to set properly and have the same consistency of Maggie Beer’s famous pastes. Simply cook the figs and sugar until nice and thick, which is around 3 hours. That doesn’t mean you need to stand over the stove for 3 hours though, an occasional stir is all that is needed.

Serve the paste as part of a cheese platter as it goes wonderfully with soft and hard cheeses.

So tell me, what are your essentials for a good cheese platter?

Fig Paste recipe

5.0 from 3 reviews
Fig Paste
Prep time
Cook time
Total time
Adapted from's <a title="Fig and Pear Paste" href="" target="_blank" rel="nofollow" data-mce-href="">Fig and Pear Paste</a>
  • 12 just-ripe figs, pureed
  • 500g (2¼ cups) jam setting sugar or 2 cups caster sugar and 4¼ tbs powdered pectin
  1. Combine the figs puree and sugar in a large saucepan and place over a medium heat. Stir until the sugar dissolves and bring to a simmer. Reduce heat to low and simmer, stirring occasionally for 3 hours, or until the paste is very thick.
  2. Grease the base and sides of 6 ramekins and divide the paste evenly among the ramekins. Smooth the surface and loosely cover with baking paper and leave to set overnight.
  3. Remove from the ramekins and wrap in plastic wrap and refrigerate.


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54 Comments on "Fig Paste"

March 18, 2015

This recipe looks great. How long will it keep for?

teresa m
February 20, 2014

Hi, I was wondering if you need to peel the figs for this recipe ?

February 1, 2014

Looks delicious. How long do you think it would last in the fridge?

October 22, 2013

Made this yesterday (waited to comment so I could see what it was like after sitting overnight). It is delicious! However, I’m in the united states and we don’t even know what jam setting sugar is, so I found this link ( and used it to make my paste. Since I only had 6 figs, I halved the recipe, but to make it easier: 12 figs (1-2 pounds), 1 packet of sure-jell and 2.5 cups sugar. I also only cooked it for 1-1.5 hours and it seems plenty thick.

Thanks so much for the recipe!

March 18, 2013

Just tried this recipe…. They look good… Can’t wait to taste (though the leftovers on the spoon are delicious)

Thanks for sharing your recipe

February 28, 2013

Am keen to try this while we are still picking figs. How well does it keep? Can I keep it long term or could I freeze some. Lorraine

April 15, 2012

I’m working in Saudi Arabia at the moment, and just came across your Okra recipe, and then the fig paste recipe. My mind then jumped over to fresh dates, since we have an abundance of them in this country. On the supermarket shelves, you can purchase date paste which is 100% made from dates (no additives), I think that have been crushed/smashed/pulsed into a paste like block. This can then be used for cooking with cakes and many other dishes. The flavour and texture is so lovely, I just slice it and eat it as a treat. When fresh it is super soft and sticks to the knife.

laura c.
March 18, 2012

I made my first batch of this the other day and it was easy and delicious! I want to make more to give as gifts, but just wondering how long it will keep for? Also, what do I need to do if I want to make it in jars (to then give the jars as gifts), rather than in ramekins?

Thanks so much for this delicious recipe!

March 10, 2012

I am always looking for different recipes, and have made plenty of fruit pastes in the past. I sauteed the figs in a desert wine to give that added sweetness. I never use jam setting sugar as I only use organic raw sugar and find this is sufficient. To add a bit of a difference a few drops of rose water towards the end of the paste “setting” is a pleasant change to most of the fruit pastes. thankyou for sharing your recipe. It is wonderful to see so many folk who are passionate about where there food comes from and are willing to make their own delicious delights !!!!!

March 3, 2012

I missed this post earlier in the week somehow but you and I must be on the same wavelength lately, as I made fig jam last weekend! The paste looks delicious. Now I want cheese and my jam for dinner 😉

Cheese is an addiction of mine, I love it. I will most often forgo dessert for a cheese plate when dining out. The addition of dried fruits and my loved fig paste are essential. Figs are pretty reasonable at the moment so this recipe is perfect timing.

RT @ledelicieux{NEW POST} Fig Paste – a delicious addition to any cheese board #recipe #foodphotography #foodies

March 2, 2012

Figs are a new sort of thing to me :) these look great!!! I agree totally perfect for a cheese platter ~ Thanks for sharing!

March 2, 2012

What a fantastic way to use figs…which I love! Beautiful photos as well.

March 1, 2012

Gorgeous. We used to serve this at the restaurant I worked in straight after school and it’s so good. I’ve never made my own though so great to have a recipe!

RT @ledelicieux: {NEW POST} Fig Paste – all you need are 2 ingredients for this delicious cheese platter essential

That’s a labor of fig paste love! Looks so delish. And your man is truly missing on those delicious flavors 😀

Totally agree that fig paste is a must on a cheese board! This photo is making me drool Jen!

March 1, 2012

I adore fig paste with cheese. Could totally eat it for dinner haha

RT @ledelicieux: Latest recipe – Fig Paste. Love Maggie Beer’s Fig Paste? Then you will love this! All you need are 2 ingredients.