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Simple Fig Jam Recipe

This super Easy Fig Jam recipe made with just a few simple ingredients is the perfect summer treat! This jam is so good you’ll want to try it on just about everything. Since the figs are so sweet, I decided to keep the flavor clean and simple with just the addition of lemon juice and sugar. I love how this is basically just a one-step recipe, from cutting board to saucepan!

It’s definitely fig season, my sister-in-law and brother have an overabundance of fresh figs, on their huge fig trees. After we were done celebrating my niece’s birthday this past weekend, I picked away. I was going to make some fig bars like my mom did when I was little but it was extremely hot and humid, the task seemed a little too daunting so I made some delicious fig jam and froze the rest for smoothies.

Storing & Shelf life 

You can store the homemade jam in the fridge for 2-3 weeks or in the freezer for 2-3 months. 

Canned: Once processed and left to cool, the fig jam can be stored in a cool dark place for up to 12 months.

For Food Safety, If you ever see organic growth (yeast) over the top surface of your fig jam, you will need to throw it out. Alternatively if it smells like alcohol you will need to toss it as well. 

Do you need to peel the figs?

No, there’s no need to peel the figs they will soften during the cooking process.  

How To Use Fig Jam 

This jam is so good you’ll want to try it on just about everything, here are just a few ideas:

It’s the perfect addition to a cheese board and baked goods
On top of hot oatmeal
Spread on top of toast with goat cheese
Spooned into some hot oatmeal
Peanut butter and fig jam sandwiches
Spread on a bagel with cream cheese
Grilled cheese sandwich with fig jam

Are the Cooking Tools I use Important

Yes, use nonreactive tools: stainless steel, glass, enamel-coated, avoid aluminum, copper. Pots made from metals like aluminum and untreated cast iron react with the acid in the preserves and can leach a metallic flavor into your jam.

Is Lemon a Natural Pectin

Yes, Lemon is a natural pectin and will help create a beautiful homemade fig jam recipe. Grapefruit and oranges also contain the most natural pectin

What Ingredients are used in Fig Jam

Figs, any type of fresh ripe figs works! Black mission figs, green or purple figs
Granulated sugar
Water
Lemon juice

Directions

Wash the figs well and pat them dry with paper towels.

For best results, Slice the figs into smaller pieces (think quarters) removing any tough stems if necessary.

In a large pot (not cast iron) add the fig pieces with the sugar and let stand, stirring occasionally, for about 20 to 30 minutes. Most of the sugar should dissolve and the figs will become juicy. You are not putting it on any heat yet. This process will allow the figs to macerate, which softens the fruit and draws out its natural juices and the sugar will encourage the figs to release their juices

Add the lemon juice and water and bring to a boil, stirring until the sugar is completely dissolved. Simmer over medium heat, stirring occasionally, until it looks like a jam-like consistency. This takes about 30 minutes up to an hour. If it’s too runny, return to the heat for a few minutes

If you like your jam to be a smoother consistency, you can use a potato masher to gently mash the figs to your desired consistency or an immersion blender.

Spoon the jam into mason jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.

Next time I pick more figs, I’m definitely going to triple my easy recipe, this jar was gone within a week. How about you, is this your first time making fig preserves, if so what will you pair it with?

Easy Fig Jam

5 from 2 votes
Prep Time 15 mins
10 mins

Equipment

  • Large Pan

Ingredients
  

  • 1 Pound Figs
  • 3/4 Cup Granulated sugar
  • 1/4 Cup Water
  • 2 Tsp Lemon juice

Instructions
 

  • Wash the figs well and pat them dry with paper towels.
  • Slice the figs into smaller pieces (think quarters) removing any tough stems if necessary.
  • In a large pot (not cast iron) add the fig pieces with the sugar and let stand, stirring occasionally, for about 20 to 30 minutes. Most of the sugar should dissolve and the figs will become juicy. You are not putting it on any heat yet. This process will allow the figs to macerate, which softens the fruit and draws out its natural juices and the sugar will encourage the figs to release their juices.
  • Add the lemon juice and water and bring to a boil, stirring until the sugar is completely dissolved. Simmer over medium heat, stirring occasionally, until it looks like a jam-like consistency. This takes about 30 minutes up to an hour. If it’s too runny, return to the heat for a few minutes
  • If you like your jam to be a smoother consistency, you can use a potato masher to gently mash the figs to your desired consistency or an immersion blender.
  • Spoon the jam into mason jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store in the refrigerator.

 

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8 Comments

  1. Hi
    This recipe looks delicious! Thank you
    Why are the directions different in the recipe versus your comments that come before?
    I’ve never made jam before and I really want to try this but need clear directions
    Thank you
    Terri

    1. Hi Terri-
      Thank you so much for catching that mistake. The bottom part is a plugin and it looks like it left out the part off adding the water and lemon, I fixed that, thank you again! Please let me know how it turns out. Have a great rest of the week.

  2. This is a simple fig jam recipe that is perfect for a springtime picnic or dessert. The figs are cooked in a small amount of sugar and butter and then covered in a thick layer of fig jam. This makes a delicious and easy dessert to make!

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