Fig Jam

Fig jam made from sun-ripened Provence figs

L'Épicurien's fig jam is a handcrafted preserve made from Provence figs, packaged in a signature octagonal jar. Over half the content is pure fruit, complemented only by cane sugar and a splash of lemon. Not an industrial spread, but an artisanal product from the Languedoc.

Fig jam is a sweet spread made from stewed figs – and this version by L'Épicurien from Le Bosc in the south of France is among the finest we have on our shelves. 60 percent ripe figs from Provence go into every jar—a good 126 g of pure fruit, plus only cane sugar, a little concentrated lemon juice, and a bit of fruit pectin for setting. Four ingredients; that’s all this fig jam needs.

Dark, velvety, full of fig

When you open the jar, a warm, slightly caramel aroma rises to meet you—ripe fig, a hint of honey, and behind it, the bright freshness of lemon. The color alone reveals what’s in store: a deep, glossy dark red.

On the palate, the fig jam is velvety, malty, and fruity—honey-sweet, with that earthy note found only in fully ripe fruit. The tiny seeds provide a gentle crunch between the teeth, adding texture to the thick spread. The splash of lemon keeps the sweetness in balance, ensuring it never becomes cloying, remaining round and lively instead. This is what the south of France tastes like.

Fine with goat cheese and buttered bread

The fig loves savory companions just as much as a simple breakfast. The fig jam shows its true strength when paired with semi-dry goat cheese, and on a cheese board with sharp hard cheeses or a mild blue cheese, it becomes a true highlight. It is also a refined addition to a piece of walnut bread or on fresh cheese spread on dark rye.

In the morning, it belongs on a fresh roll with cool lightly salted Bordier butter – the subtle salt note and the dark fig go together brilliantly. It is also a delight over crêpes, on waffles, or with a spoonful of plain yogurt. A bold red wine in the evening, when the cheese board is brought to the table, meets this bittersweet fruit on equal footing.

From Le Bosc in the heart of the Languedoc

The L'Épicurien manufactory is located in Le Bosc, a small town not far from Lac du Salagou, where the air smells of the garrigue—rosemary, thyme, and lavender. A rugged, sun-drenched landscape where fine fruit feels at home.

What began as a small jam kitchen in the late 1980s, which Bernard Le Gulvout transitioned into his own production in 1989, has been continued by the Gandon family for around 40 years. "A good jam begins with good fruit," says Xavier Gandon—and so the figs are purchased at the optimal stage of ripeness, hand-picked, and frozen slowly so that they remain almost as fresh as new after thawing. They are cooked in open copper kettles in small batches.

The preserve is filled into the characteristic octagonal 210 g jar, which you will find in the fine little selection of L'Épicurien jams. Among many other jams and fruit spreads in our collection, the fig is a dark, characterful standout. If you are looking for sweetness with depth, you have come to the right place.

Warm with baked Camembert

Once opened, the fig jam will keep in the refrigerator for several weeks; when taken out with a clean spoon, it stays fresh the longest. It is particularly wonderful served warm with baked Camembert, and a spoonful in a vinaigrette elevates a lamb's lettuce salad with walnuts and pear. Once you’ve tried it, you won’t want to be without it. Bravo.