Extra fig jam

Long-life product

Only fruit and sugar, dried on fire

Without preservatives, colorants or chemical thickeners


Our Fig Jam is a genuine and delicious product, made with figs of the Dottato di Cosenza variety, sugar. Our jams are prepared with the traditional method, without the addition of thickeners, to maintain the purity of the flavor. The traditional process involves drying the jam over a low heat, ensuring a rich and concentrated consistency. Perfect for spreading on bread and toast, to enrich sweets and desserts, or as an accompaniment to cheeses and savory dishes.

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Information Extra fig jam

Fresh figs, sugar. Fruit used 85 g per 100g

In 100 g of extra fig jam we find:

  • Energy: 192 kcal / Kj 803
  • Protein 1.2 g
  • Carbohydrates 45 g
  • of which sugars 42 g
  • Fat 0.8 g
  • of which Saturated - g -
  • Dietary Fiber 3.8 g
  • Salt 0.002 g.

How to use:

A tasty jam to spread on bread, biscuits or tarts for a tasty breakfast. Pour it over yogurt, ice cream or panna cotta to add a touch of freshness and sweetness. Also ideal in the preparation of desserts, such as tarts or cheesecakes.

Fig jam biscuits


  • 250g of flour
  • 125g cold butter, cut into cubes
  • 50g of sugar
  • 1 jar of fig jam (Dottato di Cosenza variety)


Preparation of the dough:
In a large bowl, mix the flour with the sugar and a pinch of salt.

Add the cold cubed butter and work with your fingertips until you obtain a sandy mixture.

Add the egg and vanilla extract, mixing until smooth. If necessary, add a little cold water.

Form the dough into a ball, wrap it in cling film and let it rest in the fridge for at least 30 minutes.

Biscuit formation:
Preheat the oven to 180°C (350°F).

Roll out the dough on a lightly floured surface until it is about 0.5cm thick.

Using a cookie cutter, cut circles out of the dough.

On half of the circles, place a teaspoon of fig jam in the center.

Cover the jam circles with another circle of dough, pressing the edges lightly to seal.

Place the biscuits on a baking tray lined with baking paper.

Bake in the preheated oven for 12 to 15 minutes, or until the biscuits are lightly browned at the edges.

Cooling and Service:
Let the cookies cool completely on a wire rack.

If desired, dust with icing sugar before serving.


  • You can vary the size of the biscuits as you like, but keep in mind that these proportions should make around 20-24 medium-sized biscuits.
  • If you prefer a softer texture, you can reduce the cooking time by a few minutes.

Storage method:The product can be stored at room temperature until opened. Once opened, store in the refrigerator. It is recommended to consume within 20 days.