I am going to put another fig tree in ground and I would like for it also to be good for Fig Jam.  I am considering, VdB, Doree, Ronde de Bordeaux and King.  Any suggestions or substitutions would be greatly appreciated. 

I am leaning towards the VdB only because it has heavy FMV infection it seems and I was hoping it would help it out.

I don't think you could go wrong with any of the ones listed. I use alma to make jam simply because my two trees produce more figs than can be eaten fresh. Either way....delicious.
Frank

Before I suggest this I am going to duck under the table.

OK I'm reaching up to the key board to press send. Here it is!

BROWN TURKEY!

DUCKING NOW!!!!!!!!!!!!!!

Is that just because it produces heavily?

Chivas:You are not pointing where you live ,so People know what climate is there.
Fig trees only produce large quantity of fruits in Ideal climate,like central Ca.
In adverse climates only a handful of trees produces large crops,and you have none of those in your list.
If in such climates,consider :Marseilles vs black,Gino,Saint Anthony,as your best figs that will produce and ripe a harvest,so you can make fig Jam.
I do not know why you would want a fig mosaic infected tree ,in the hope of producing fruit for fig Jam.
Infected trees never produce a large harvest,especially in cold climates where they die down,even with best care,over the Winter.

Chvis,
I'm in zone 6, Southern CT. I liked Celeste for making jam simply because mine seemed to have fewer and smaller seeds.  It depends on what figs I have and I do mix them. I try to avoid those with lots of BIG seeds. They tend to flot to the top of the pan when making the jam but you can only
skim off so much.  Either way its delicious so enjoy.

Peg
zone 6, CT

I am in southern Ontario, Close to detroit, Canada zone 6 b

Thank you Peg, I do have a Celeste so it could be an option.

I'm sure any dark fig will taste good in jams, but I like white figs for the jams and that's usually the preferred one for jams. I've used mainly Brooklyn white, Lyndhurst white, and similar white figs for jams.

VdB, Blk Italian and NdC are excellent choices for making jams. 

Thank you all for your suggestions, I wish I had more spots to plant more varieties.

Atreano did not make enough fruits to have extra for preserves,just like Violette and Madeira Black,Kathleen black or Maltese Falcon,these never end up in preserves but get consumed fresh by someone or some creature.!
At this point in time they are too god tasting,to end up in preserves.
Maybe when my trees will be 10 years old+,then I will let you know how Atreano does for preserves.
My opinion,it will be very good,for preserves.
Any fig that is superior in taste and flavor,is excellent for Preserves_____PROVIDING:
It is enough productive to produce large Harvests,of fruits in most climatic ,condition.
At this Point,only the three I mentioned,are producers of large Harvest,with Marseilles black VS as the most super productive in most climates,even adverse condition.

Chivas,

First you are brave for trying to grow anything up there. LOL  Too cold for me. I suggested the BT since it is a prolific producer of medium sized figs and it grows so well here. I "ducked" because that variety isn't held in very high esteem here although it is viewed as a good fig in my parts. I've eaten this fig as preserves since I was a child say 1964.

I went and planted (possibly) colisanti dark and a VdB which the roots were why I thought it had sever fmv (they were too soggy) and it has perked up over the last week.  I had a colisanti white I pulled out and a Scilian Red, I didn't like the white with the open eye it molded on my last year with the rainy fall and the Scilian Red, the mother tree ended up souring in the heat of the summer so even though they made it through winter with only 6-8 inches of winter kill (I didn't properly cover them)  I am hoping for better results from these newly planted trees and hopefully they make good jam and hopefully they survive well enough to bear good crops in several years.

Has anyone made any 'cooked down' fig preserves that doesn't require adding pectin or sugar?

I wish I had the problem of too many figs... I expect that may change in the coming years. :)

I prefer the fresh figs over preserves as well; however, we love fig jam as well and at 6 dollars for a small jar I do not want to pay for that when I'm sure even a small harvest will be more than the size of the jar.