The rheological properties of Fig jam puree were studied at the range 40-65 % solid concentration of Fig jam puree within temperature range 20-90°C and spindle speed of 10-50 rpm. Dependence of apparent viscosity on temperature was related through the Arrhenius law. The plot of lnµ versus 1/T exhibits three regions with different temperature dependencies at concentration 65%, a reasonable explanation was presented for this phenomenon. Also, this study includes the dependence of the apparent viscosity of Fig jam puree on solid concentration that follows the power law relationship. An interpretation of the relation between the constants of the power law and shear rate was deducted. KEYWORDSActivation energy, effect of temperature , Rheology of jams, Effect of concentrations.