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Fig Jam Recipe

Fig Jam Recipe – All you need are three simple ingredients to make our homemade fig jam recipe. The result is a delightfully spreadable and sweet jam you will want to put on everything. Use fig jam as a glaze for chicken or add it to a sauce; it’s also the perfect companion to biscuits and tastes incredible slathered on homemade bread.

Fig jam spread on homemade bread.

Our fig tree fills with figs in season, but the window for fresh figs is small. Savor the taste of summer by making easy and delicious fig jam; it’s one of the best ways to enjoy figs year-round. Whether you prepare a small batch to keep in the fridge or whip up a larger batch for canning- this recipe is a must-try.

WHAT YOU NEED TO MAKE THIS RECIPE

Fresh figs ups close.
  • Figs: Use fresh, ripe figs (red or purple) to make jam. Frozen or dried figs will work as long as you take the time to defrost or hydrate them beforehand.
  • Lemon Juice:  Fresh lemon juice lowers the pH of the jam and helps the natural pectin work properly so the jam sets. Lemon juice also provides acidity to cut the sweetness of the other ingredients. I prefer the juice of fresh lemons. However, use bottled lemon juice if that’s what you have on hand.
  • Sugar: I use granulated white sugar to sweeten our easy fig jam.

SUBSTITUTIONS AND VARIATIONS

  • Honey, Vanilla Extract, or Maple Syrup
  • Lemon Zest
  • Fresh Rosemary or Thyme
  • Chia or Flaxseeds

HOW TO MAKE FIG JAM (NO PECTIN NEEDED)

Add figs to a sautepan with lemon juice and bring the mixture to a rolling boil over medium heat.

Stir in the sugar and water until the sugar fully dissolves. Lower the heat and simmer until the jam reduces and the figs break down, for about 30-40 minutes.

Remove from heat and skim the foam off of the top. Then, ladle the jam into the airtight jars.

COOKING TIPS

  • As the figs cook over high heat, use a potato masher or immersion blender to process the figs. Use an immersion blender to make smooth jam if that’s what you like, or use a potato masher for a more rustic-homemade feel.
  • Don’t overcook the jam, or it will become solid and overset. If this happens, add more water and lemon juice to get the right consistency.
  • If the jam is too runny, chill the pan to help it set. Then, return the pan to heat and cook for longer.

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CANNING FIGS

Instruments You Need to Can Figs:

Instructions for Canning Fig Jam:

1. Wash the can and lids with soap. Then, bring a stock pot of water to a boil. There needs to be enough water to cover the jars, plus one inch. Once the water is boiling, turn down the heat, and add the lids and jars. Do not boil the water after adding the jars and lids. Use the canning tongs to retrieve the jars and lids and set them onto a clean kitchen towel.

2. Follow our recipe to prepare the jam. A small batch makes 2-pint jars of fig jam, while a larger batch produces 4. While the jam is simmering, boil water in a large stock pot; there should be enough water to cover the jars, plus 1-inch.

3. Place the funnel into the jar and ladle the jam, leaving 1/4 inch at the top. Wipe the rim with a clean towel and secure the lid.

4. Use a jar lifter to place the jars into boiling water- carefully avoid contact between jars. Jars will shake, and if they’re too close, it could cause them to break. Boil for 15 minutes. Remove the jars and set them out for 6 hours; you will hear them popping as they seal. If you notice the jars aren’t sealing, you can process them again or add them to the fridge.

SERVING SUGGESTIONS 

  • Bagels, English Muffins, or Toast
  • Butter Board
  • Burger
  • Grilled Cheese or Monte Cristo
  • Stuffed Portobello Mushrooms
  • Cheese Board
  • Almond Flour Pancakes or Crepes
  • Pizza or Flatbread
  • Tarts
  • Oatmeal or Overnight Oats
  • Ham or Pork Tenderloin

HOW TO STORE HOMEMADE JAM

  • FRIDGE – Our small batch jam will keep in the fridge for two months.
  • PANTRY – For best results, consume home-canned large batch jam within a year.
  • FREEZER – Store the leftovers in a freezer-safe container; jam freezes for 6 months.

FREQUENTLY ASKED QUESTIONS 

How long does homemade fig jam last?

Fridge: 2 months
Pantry: 1 year if canned properly
Freezer: 6 months

What is the difference between fig preserves and fig jam?

Smooth or chunky, jam is made with mashed fruit, whereas preserves feature whole fruit or large pieces of fruit.

How do you thicken homemade fig jam?

Pectin is a soluble fiber in fruit that works as a natural thickener. Some fruits contain a large amount of pectin. Other fruit, like figs, have less pectin and require a thickening agent. Even though figs have less pectin, we use lemon juice and sugar to achieve a similar effect. However, if you prefer a more gummy jam, include store-bought pectin.

Can you use dried figs to make jam?

Yes, but you will need to hydrate the dried figs in boiling water before using them to make a jam.

Do I need to peel the figs?

Figs are soft and sweet fruit with thin skin that doesn’t need to be removed beforehand to make jam.

Can you make jam without pectin?

We don’t include pectin in our recipe, but with lemon juice and sugar, you can achieve the same result as jam made using fruit with naturally high amounts of pectin.

Can I make sugar-free jam?

Yes, but it will have a shorter shelf life and won’t be as thick unless you add something like pectin. I have made this recipe using monk fruit with good results.

YOU SHOULD ALSO TRY: 

Fig jam spread on homemade bread.

Fig Jam

Tressa Jamil
All you need is three simple ingredients to make our homemade fig jam recipe; use it as a glaze, sauce, or spread; it's the perfect companion to biscuits and homemade bread.
5 from 2 votes
Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Course Appetizer, Breakfast, Dessert, Dip, Jam
Cuisine American
Servings 2 Jars
Calories 377 kcal

Equipment

Ingredients
  

For Large Batch Fig Jam:

  • 5 cups figs, red or purple, stemmed, and quartered
  • ¼ cup fresh lemon juice
  • ¼ cup water
  • 3 cups white sugar, granulated

For Small Batch Fig Jam:

  • 2 cups figs, red or purple, stemmed, and quartered
  • 1 lemon, juiced
  • ¼ cup water
  • ½ cup white sugar, granulated

Instructions
 

  • Add figs to a sautepan with lemon juice and bring the mixture to a rolling boil over medium heat.
  • Stir in the sugar and water until the sugar fully dissolves. Lower the heat and simmer until the jam reduces and the figs break down, for about 30-40 minutes.
  • Remove from heat and skim the foam off of the top. Then, ladle the jam into the airtight containers.

Notes

Cooking Tips:
  • As the figs cook over high heat, use a potato masher or immersion blender to process the figs. Use an immersion blender to make smooth jam if that’s what you like, or use a potato masher for a more rustic-homemade feel.
  • Don’t overcook the jam, or it will become solid and overset. If this happens, add more water and lemon juice to get the right consistency.
  • If the jam is too runny, chill the pan to help it set. Then, return the pan to heat and cook for longer.
 
Nutrition Disclosure:
  • The nutritional information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for professional advice.

Nutrition

Serving: 1 JarCalories: 377kcalCarbohydrates: 99gProtein: 3gFat: 1gSodium: 10mgFiber: 8gSugar: 85g
Keyword fig jam, fig jam recipe
Did you make this recipe? Let me know how it turned out for you! Leave a comment below and follow @thejamilghar or tag #thejamilghar on Instagram!
Recipe Rating




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.