Whip up a batch of homemade jam using this easy fig jam recipe with three simple ingredients: fresh figs, lemon juice, and sugar. That’s it! Spread it onto morning toast, glaze your favorite meats, spoon it over goat cheese for a charcuterie board, or share it as a gift. Explore more homemade condiments like pesto butter, fig balsamic dressing, or raspberry chipotle BBQ sauce.
Why Make Fig Jam at Home?
Sure, store-bought fig jam is convenient, but nothing beats the homemade flavor of fresh figs simmering in your kitchen. And making it yourself means you control the ingredients, adjust the sweetness, and include your favorite mix-ins!
One of the best things about having a fig tree in my backyard is fig jam. Our tree is overflowing with ripe fruit come fig season, giving me the perfect excuse to whip up a batch (or two) of homemade jam.
And fig jam is one of the best ways to enjoy fresh figs all year. Plus, it is a perfect homemade gift for friends and family. Whether you’re a seasoned jam-maker or trying it for the first time, this simple fig jam recipe is as straightforward as it gets.
Key Ingredients
- Figs: Fresh, ripe figs are the best option: Black Mission figs or Brown Turkey figs have the best flavor for jam. Frozen or dried figs work if you defrost or rehydrate them first.
- Lemon: Lemon juice lowers the pH and activates the natural pectin in the figs to help the jam set naturally. It also adds acidity to balance the sweetness of the jam. Bottled lemon juice works in a pinch but won’t have the same fresh-tasting flavor. Instead, look for lemons with a vibrant color that are heavy for their size. Bring them to room-temperature lemons and roll them between your palm and the counter to make them easier to juice.
- Sugar: Sweeten the homemade jam with granulated white sugar, but adjust the amount of sugar you include based on the sweetness of the figs. A general ratio is two parts figs to one part sugar, but you can modify it to your liking.
Additions and Substitutions
- Swap the sweetener. Replace the sugar with brown sugar, honey, agave syrup, or pure maple syrup, or make sugar-free fig jam using monk fruit. However, it will have a shorter shelf life and won’t be as thick without added pectin.
- Experiment with mix-ins. Include flax or chia seeds for additional texture. Add balsamic vinegar, white wine, chopped jalapeño peppers, lemon zest, star anise, orange zest, and fresh herbs like rosemary and thyme for even more flavor.
- Spice things up. Stir in spices like ground cinnamon, cardamom powder, Aleppo pepper, nutmeg, or cayenne pepper.
Tools You’ll Need
To make this quick fig jam recipe, you only need a wooden spoon and a sauté pan or large saucepan with a nonreactive surface, like a ceramic or stainless steel pan; this prevents an extra metallic flavor from sneaking into your jam. Don’t forget a wide-mouth funnel couple and a couple of clean glass jars, depending on how much jam you decide to make.
Preparing the Figs to Make Jam
Wash the figs and remove the stems with a knife. Cut them into quarters, but you can cut larger figs into smaller pieces for easier cooking.
Do I need to peel the figs? Figs have soft, delicate skin that doesn’t need to be removed unless you dislike the texture.
How to Make a Homemade Fig Jam Recipe
The full recipe with measurements is in the recipe card below.
Step 1: Add the figs and lemon juice to a saute pan and bring the fig mixture to a rolling boil over medium heat.
Step 2: Use a wooden spoon to stir in the sugar and water until the sugar completely dissolves.
Step 3: Lower the heat and simmer for 30-40 minutes, stirring occasionally to prevent the jam from sticking to the bottom. Simmer over low heat until the jam thickens and reduces.
Prep Tip
As the figs soften, use a wooden spoon to mash them against the pan throughout the cooking process. You can use a potato masher to smash the figs for a more rustic jam. And I recommend processing the ingredients with an immersion blender for those who enjoy a smoother jam.
Step 4: Remove the saute pan from heat and skim the foam off the top. Carefully ladle the hot jam into a sterilized glass jar, leaving ½-inch of space at the top. Cover and set it aside to cool at room temperature before refrigerating.
Expert Tips
- Uniformly cut the figs. Quarter the figs or cut larger figs into smaller pieces to ensure they cook evenly and at the same rate.
- Cook low and slow. Simmer the figs, sugar, and lemon juice over low heat for the best results, stirring occasionally to keep the mixture from sticking to the bottom. As it thickens, stir more often to prevent it from burning.
- How do I know when the jam is set? Spoon some of the jam onto a cold plate and let it sit for 30 seconds. Push it with your spoon or finger, and if the wrinkles, the jam is set. If not, cook for a few more minutes and test again.
- Adjust the consistency. Use an immersion blender for smooth jam, or mash the figs with a potato masher if you want a more rustic consistency. You can also transfer the jam to a food processor fitted with a metal blade to process it in batches.
If you enjoy this fresh fig jam recipe, try even more sweets from Jamil Ghar!
How to Can Fig Jam
Before you start, watch this video demonstrating how to safely can and preserve fig jam.
Canning Equipment:
- Large Stockpot or Canner
- Canning Set: Most sets include a jar rack, lid wrench, wide-mouth canning funnel, jar lifter, jar tongs, and a magnetic lid lifter.
- 1⁄2 Pint Canning Jars
- Canning Lids
- Clean Dish Towels
Safety Tip
Inspect your supplies before starting. Check that the glass jars are free of cracks or scratches and that the bands screw on smoothly. Always use new canning lids; the lids are designed for single use, while jars and bands can be reused.
Basic Canning Instructions
1. Sterilize Your Supplies
Wash your canning materials, jars, and lids with warm, soapy water. Fill a large stockpot or canner with enough water to cover the jars plus one inch.
Bring the water to a rolling boil, then reduce the heat to a simmer. Carefully lower the jars into the water and let them sit for 10 minutes. Using canning tongs, remove the hot jars and place them on a clean kitchen towel or canning rack—not your countertops.
Canning Tip
Lower the heat and do not boil the water after adding the jars.
2. Prepare the Fig Jam Recipe
Follow the instructions in the recipe card below for how to make the best fig jam.
3. Ladle the Jam Into Jars
Fill the jars while the jam is still hot. Place a wide-mouth canning funnel into a sterilized jar and ladle in the jam, leaving ½-inch of headspace (space between the top of the jar and the jam). Wipe the rim and threads with a clean towel, then secure a sterilized lid. Screw the band on evenly and firmly until you feel resistance. Repeat with the remaining jars.
Fill jars while the jam is hot. Place a wide-mouth canning funnel into one of the sterilized jars and ladle the jam into it– leaving ½-inch headspace. Wipe the rim and threads of the jar with a clean towel and secure it with one of the sterilized lids. Screw the band on evenly and firmly until resistance is met.
4. Can the Fig Jam in Water
Bring water to a boil in a large stockpot or canner. Carefully place the jam jars into the boiling water using canning tongs, careful so the jars don’t touch. Cover with the lid and process for 10 minutes at a gentle boil.
Canning Tip
Leave space between the jars since overcrowding can cause the glasses to shake and break.
5. Let the Jars Cool
Carefully remove the jars using the canning tongs and set them upright on a dry towel or canning rack. Do not retighten the lids and let them cool for 12 to 24 hours.
Canning Tip
During this time, you will hear the sound of the lids popping as they seal. If the jars do not seal, you can reprocess them or refrigerate the jam and consume it within a week.
How to Use Fig Jam
This sweet fig jam recipe is a versatile condiment. Start your mornings right by slathering the deliciously spreadable jam onto crunchy sourdough bread, bagels, or air fryer English muffins.
Spoon it onto gooey grilled cheese, air fryer chicken burgers, Monte Cristo sandwiches, pizza, or stuffed portobello mushrooms for a gourmet twist.
Feature the fig jam on charcuterie boards, a cheese platter, and butter boards or as a topping for appetizers like my whipped ricotta crostini. You can also use it as a finishing glaze for roasted pork loin, thin-cut chicken breast, baked ham, boneless leg of lamb, or a juicy holiday turkey.
Storage Tips
- Pantry: If you’ve safely sterilized and sealed the jars, the jam will stay fresh for one year in a cool, dark pantry. Refrigerate the jam once opened.
- Refrigerate: Store homemade fig jam in an airtight glass jar in the refrigerator for 3 weeks.
- Freeze: Let the jam cool completely and transfer it to a freezer-safe container or bag. It will freeze for 6 months.
Frequently Asked Questions
How long can homemade fig jam be stored?
Store a fresh batch of jam in the refrigerator for 3 weeks or freeze it for 6 months. Safely canned jam has a longer shelf life and lasts one year.
How do you thicken homemade fig jam?
Pectin is a soluble fiber in fruit that acts as a natural thickener. Some fruits contain a large amount of pectin. Other fruits, like figs, have less pectin and need a thickening agent.
Although figs contain less pectin, adding fresh lemon juice activates the pectin in the figs, helping to thicken the jam. You can add store-bought pectin if you prefer a thicker, gummy jam. If you decide to include pectin, check the expiration date. Expired pectin may not set the jam properly.
Another way to thicken the jam without pectin is to add shredded apples to simmer with the figs, as apples naturally contain more pectin.
Are fig jam and fig preserve the same thing?
Fig jam and fig preserves are similar but not exactly the same. Jam is made by cooking figs until they break down into a smooth, spreadable consistency. In contrast, preserves feature whole or large pieces of fruit in a syrupy base.
More Recipes Using Fruit:
Fig Jam Recipe
- Wooden Spoon
- 1 pound fresh figs, stemmed and quartered
- lemon juice, 2-3 lemons
- ¼ cup water
- 1 cup granulated white sugar
- 2 cups fresh figs, stemmed and quartered
- lemon juice, ½ lemon
- ¼ cup water
- ½ cup white sugar
- Add the figs and lemon juice to a saute pan and bring the fig mixture to a rolling boil over medium heat.
- Use a wooden spoon to stir in the sugar and water until the sugar completely dissolves.
- Lower the heat and simmer for 30-40 minutes, stirring occasionally to prevent the jam from sticking to the bottom. Simmer over low heat until the jam thickens and reduces. Tip: As the figs soften, use a wooden spoon to mash them against the pan throughout the cooking process. You can use a potato masher to smash the figs for a more rustic jam. And I recommend processing the ingredients with an immersion blender for those who enjoy a smoother jam.
- Remove the saute pan from heat and skim the foam off the top. Carefully ladle the hot jam into a sterilized glass jar, leaving ½-inch of space at the top. Cover and set it aside to cool at room temperature before refrigerating.
- Uniformly cut the figs. Quarter the figs or cut larger figs into smaller pieces to ensure they cook evenly and at the same rate.
- Cook low and slow. Simmer the figs, sugar, and lemon juice over low heat for the best results, stirring occasionally to keep the mixture from sticking to the bottom. As it thickens, stir more often to prevent it from burning.
- How do I know when the jam is set? Spoon some of the jam onto a cold plate and let it sit for 30 seconds. Push it with your spoon or finger, and if the wrinkles, the jam is set. If not, cook for a few more minutes and test again.
- Adjust the consistency. Use an immersion blender for smooth jam, or mash the figs with a potato masher if you want a more rustic consistency. You can also transfer the jam to a food processor fitted with a metal blade to process it in batches.
Deb
Thursday 29th of September 2022
We made this jam and gifted it to our neighbors!
Tressa Jamil
Thursday 29th of September 2022
We did the same thing last year; this fig jam recipe makes for the perfect gift.