Five Spice Fig Jam

Welcome your cheeseboard's new best friend: Five Spice Fig Jam! Effortlessly coming together, this freezer jam is warmed up with the cozy flavors of Chinese five-spice powder. It's perfect served with oozy cheese, a roasted turkey sandwich or smeared on freshly toasted sourdough. This recipe can also be made with plums, see notes below. Enjoy! xx
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I love love love to add Chinese five-space powder to warm up baked goods and treats and it is no less stunning in this Five-Spice Fig Jam.

I’ve been making it for years with plums (thanks to two plum trees) but found it was equally fabulous made with figs. And so dang good on a cheese board!

If you love five spice like I do or you haven’t yet dip your toe in the five-spice water, check out these other five spice powder recipes: Five Spice Cranberry Sauce for the holidays, Five Spice Snickerdoodles (these are such a treat!) or these Five-Spice Prune Bars.

Close up photo of a bunch of figs.

About Chinese Five-Spice Powder

Chinese five-spice is sooooo good in baked treats and is one of my favorite spice blends to use around the holidays. It’s got everything you need for mega jazz hands.

If you’re new to Chinese Five-Spice Powder, it’s typically some combination of these spices: star anise, cloves, Cinnamomum cassia (Chinese cinnamon), Szechuan peppercorns, ginger, and fennel seeds. 

I love it so much, I wrote this feature for Bake From Scratch magazine about it. They link off to several of the recipes I created for this piece as well — go look!

Fig jam smeared on sourdough with labneh.

Five-Spice Fig Jam Tools & Equipment

Light-colored saucepan (this is the one in the photos)

Heat-resistant spatula or wooden spoon

Canning jars for storing you fig jam 

Five spice fig jam in a jar.

Can This Be Made Into Freezer Jam?

I sometimes go to the fuss of proper canning with boiling water and tongs and sterilization. But when I’m making such a small amount, I just throw everything into clean jars, let it cool and then shove it into the back of the freezer. 

There it will kindly wait until I’m ready to gorge on an obscene amount of cheese, bread and fig jam. Usually a bottle or two of wine will accompany this glutton-fest.

A close up of fig jam toast.

This Delicious Jam Can Also Be Made With Plums

This fig jam recipe is actually my recipe for plum jam as well. If you have some plums lounging about, I highly recommend making a batch with them too.

You’ll need to increase the sugar to 2 cups and use 1/2 lemon (juiced) in place of the orange.

A Quick Note on Sterilizing Jars

Sometimes I throw all of my jars into the dishwasher and sterilized them before I put the jam in.

However, I have read plenty of recipes where they just make sure the jars are really clean for freezer jam. Let your conscience be your guide.

An overhead shot of fig jam toast.

What To Serve With Your Fig Jam

Put a thick smear of cheese on baguette and then dollop the fig jam on top. Done.

And if you have leftover turkey, please call me and we can make turkey sandwiches with fig jam. I’ll bring the beer.

More Five-Spice Recipes

I love love love the combination of five-spice and holiday flavors! Here are some my favorite five-spice recipes: Salted Caramel Pumpkin CheesecakeFive-Spice SnickerdoodlesFive-Spice Fig Jam and these yummy Five-Spice Plum Bars.

I also created these Five-Spice Cranberries for my friends at Mariani that are similar. I also created this delicious Toasted Brie with Five-Spice Cranberries appetizer.

I love both recipes!! I love the photos I did for them!! Go peep them out!

Enjoy your Five Spice Fig Jam!

Rebecca Firth

Five Spice Fig Jam

Welcome your cheeseboard's new best friend: Five Spice Fig Jam! Effortlessly coming together, this freezer jam is warmed up with the cozy flavors of Chinese five-spice powder. It's perfect served with oozy cheese, a roasted turkey sandwich or smeared on freshly toasted sourdough. This recipe can also be made with plums, see notes below. Enjoy! xx
5 from 2 reviews
Print Save Rate
Prep Time: 5 minutes
Cook Time: 1 hour
Course: Appetizer
Cuisine: Jam, Jelly
Keyword: Five Jam, Chinese Five-Spice Powder, Cheeseboard, Appetizer
Servings: 3 pints


  • 4 pounds fresh figs (stems removed and cut in half)
  • 1 1/2 cups granulated sugar
  • 1 orange (juiced)
  • 1 tablespoon five-spice powder


  • Place the halved figs in a large cast-iron pot and place over high heat.
  • Add in the sugar, orange juice and five-spice powder. Stir to blend.
  • Once the fig mixture has reached a boil, reduce the heat to medium low and let it simmer for one hour. The figs will be falling apart and the jam will have reduced and thickened.
  • Grab a potato masher (or use the tip of a wooden spoon) and break up any large chunks of fig that are remaining.
  • Put the jam in clean jars and cover with lids. Let cool completely and then store in the freezer until ready to use.


***FYI: I never use pectin when I make jam (I think it’s unnecessary) and I LOVE to use the small 1/2 pint jars…they’re perfect for a cheese board!
Thanks for baking with me! Please rate + comment this recipe and tag me on social @displacedhousewife #displacedhousewife so I can see your beautiful treats! xo



Leave a Comment & Rate this Recipe

I love your comments, reviews and questions! If you love this recipe, please rate it when you leave a comment. Star ratings 🌟🌟🌟🌟🌟 help people discover my recipes. Your support means a lot, I look forward to chatting with you!

Rebecca xox

Recipe Rating


  • Dad September 9, 2023 at 2:20 PM

    5 stars
    Love figs. So few of used it seems in recipes it seems. Love this – so good.

    • Rebecca Firth September 9, 2023 at 8:13 PM

      So yummy! You’ve had this with cheese at my house (and you liked it)! xox

  • Melissa Bernovich September 22, 2020 at 3:03 AM

    Could you use dried figs instead of fresh? Thanks so much

    • Rebecca Firth September 23, 2020 at 1:45 AM

      Hi Melissa! I haven’t made it with dried figs, so I could say for certain. If I were to try, I would soak the dried figs in hot water until they were plump before starting the recipe. If you make it with dried figs I would love to hear how it goes. Good luck!! xoxo

  • Ruchita November 2, 2016 at 8:47 PM

    Oops I’m so sorry for the typo :(

  • Ruchita November 2, 2016 at 8:46 PM

    Hi Rebicca,
    Great Recipe !
    My Husband called from farmers market to see if I’m still up for making plum jam and I said ” Hell Yessss”. Since I couldn’t find any plums , I was disappointed with the fact that I have to wait really long.
    Not anymore and Cant wait to try them !
    Have a question,Is it ok if I cook the plums in a regular pot instead of cast iron?
    Love your Beijing stories:)

    Thank you !

    • DisplacedHousewife November 2, 2016 at 10:48 PM

      Ruchita — Thank you!! Yes, you can cook it in a large pot…of course!! And thank you again — I’m glad you like my Beijing stories. I like telling them…brings back some good memories. Have fun making this and I hope you’ll share some photos!! xoxo

  • Alida | Simply Delicious September 15, 2016 at 6:23 AM

    This jam looks just amazing. I loved reading about your adventures in Beijing. :)

  • Laura | Tutti Dolci September 14, 2016 at 4:42 PM

    Hello, gorgeous! This jam is just stunning!!! <3

  • Mary Ann | The Beach House Kitchen September 14, 2016 at 1:53 PM

    Sounds like a memorable time in Beijing Rebecca! You’re so lucky you all had that experience! I love fig jam on a cheese tray. Some afternoons, cheese, crackers and fig jam are my little indulgent treat. I love that you’ve added the five spice powder. I’ve never tried that in my jam. Can’t wait to try. XO

    • DisplacedHousewife September 14, 2016 at 7:01 PM

      Thank you Mary Ann!!! So many great memories. And I too love the cheese afternoons…usually that rolls right into my dinner!! Thanks for the sweet note!! xo

  • Dawn @ Girl Heart Food September 14, 2016 at 12:58 PM

    Sounds like you had quite the time in Beijing!!
    Love figs and this jam is just perfect. The addition of 5 spice powder is so unique. All I need now is a big hunk of crusty bread and way to go :)
    P.S. Spiced pumpkin chocolate chunk cookies are always relevant in my opinion ;)

    • DisplacedHousewife September 14, 2016 at 7:00 PM

      I agree Dawn!!! I had the best time in Beijing (some bests, some worsts)…but overall, great experience. …I might agree with the pumpkin thing. :)

  • Cathy | September 14, 2016 at 4:00 AM

    your post made me feel like i was right there with you. i understand your desire to remind your kids of your time there. it’s such a huge part of who you are today. and how sweet that you incorporated this spice packet into your fig jam! we are fig jam partners this week! can’t wait to try yours!!

    • DisplacedHousewife September 14, 2016 at 6:55 PM

      Thank you so much Cathy!! Your fig jam looked amazing — I can’t wait to try yours!! #twinning

  • DisplacedHousewife September 14, 2016 at 1:34 AM

    My favorite is ‘your car is very beautiful’ and two different ways to say tomatoes. Totally useful!! ;) xo

  • heather (delicious not gorgeous) September 14, 2016 at 1:22 AM

    hey, better late than never (plus, i’ve never seen my family turn down a mooncake ever, lol)! my mandarin never kicked in either (despite trying 4 different schools at different points of childhood/high school), but i’ve got the food vocab (and “your eyes are pretty”… not sure how that phrase stuck) down pat!

  • DisplacedHousewife September 13, 2016 at 11:02 PM

    Awww, you’re so sweet Amisha!! It was fun to be an expat…I think everyone should try it!! ;) …and yes, cheese board season here we come!!! xoxo

  • Amisha September 13, 2016 at 10:44 PM

    Loved your recipe and your description of Beijing! Wow you really had the whole experience. How fun to be an expat! Beautiful recipe of the jam, and cant wait to see your cheese board in the holidays !! :D Gorgeous photos!