fig preserves

Easy Homemade Fig Jam

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Laura

By: Laura Reefer

Rating: 5 out of 5.

Do you like figs? Don’t knock them until you have tried them. As a child, I have fond memories of climbing fig trees at a friend’s house and eating them until my stomach would hurt. Fig season starts in late July/August, or at least at our farm here in Georgia. This year, our trees are full and ready for my first picking. I decided to make homemade fig jam. This was my goal this year. You see, I have never had fig jam, and I love figs. Every year, I wanted to make it, but I usually thought about it too late. Well, not this year! I am so glad I did. Homemade Fig jam is delicious!!!

Fig Jam
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I picked about 5 pounds of figs, and my recipe yields about 5 pints. It can vary depending on the liquid and pectin added. The next picking I didn’t weigh, but we got six and a half quart jars. This recipe is so easy that you can process the figs and can them with minimal clean-up.

What You Will Need?

You will need the following items to use the water bath method;

  • Large, deep pot with a lid (tall enough for water to cover jars by at least an inch).
  • Metal rack or silicone trivet to keep jars from dancing on the bottom.
  • Mason jars
  • New lids, and bands (check for nicks; a chipped rim means a failed seal).
  • Jar funnel
  • Bubble remover (a chopstick works)
  • Jar lifter
  • Clean dish towels.
  • Ingredients in the recipe
  • Immersion blender or Food processor

I recommend this enamel water bath canner kit it has everything you need to get started.

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Easy Homemade Fig Jam

Figs are one of those fruits that feel like a hidden treasure. When they’re in season, they don’t last long, so we make the most of them—especially with this simple, from-scratch fig jam recipe. It’s thick, spreadable, and full of rich, honeyed flavor that pairs beautifully with toast, biscuits, or even a cheese board.
Keyword canning, fig jam, figs
Calories 35kcal
Author laura

Nutrition

Calories: 35kcal | Carbohydrates: 8g | Fiber: 0.4g | Sugar: 8g

Nutritional information (per tablespoon)

Calories: 35 Carbohydrates: 9g Sugars: 8g Fiber: 0.4g Protein: 0g Fat: 0g Sodium: 0mg

Recipe

  • 2 lbs fresh figs, stems removed and quartered
  • 1 ½ cups granulated sugar
  • 1 whole lemon juice (fresh is best)
  • Zest from 1 lemon
  • 1 1/2 teaspoons Vanilla extract
  • 4 Tablespoons of water (optional, depending on fig ripeness)

Instructions

  1. Prep the figs: Rinse them gently, then trim the stems and cut them into quarters. If you’ve got particularly large figs, you can chop them smaller so they cook down faster..
  2. Combine in a pot: Toss the figs into a heavy-bottomed pot along with the sugar, lemon juice, and zest. Stir everything together and let it sit for about 15–20 minutes. This helps the figs release their juices and soften a bit.
  3. Cook it down: Turn the stove to medium heat and bring the mixture to a slow boil. Stirring until the sugar has completely dissolved. Once it starts bubbling, reduce the heat to low and let it simmer. Stir often, especially as the mixture thickens, so it doesn’t scorch (about 40 minutes).
  4. To make the fig jam smooth, pulse it with an immersion blender until the desired consistency. If you don’t have an immersion blender, you can use a potato masher to mash down the figs. It won’t be as smooth as using the immersion blender. That’s okay because I like mine with a bit of texture.
  5. Watch for doneness: The jam will start to thicken after about 40–50 minutes. If you’re not sure if it’s ready, place a small spoonful on a chilled plate and drag your finger through it. If it leaves a trail, it’s done. If it runs back together, give it a little more time.
  6. If you’re canning for long-term storage, ladle the hot jam into sterilized jars, leaving ¼-inch headspace. Wipe the rims, pop the lids on, and process in a water bath canner for 10 minutes. If you’re keeping it in the fridge, just spoon it into clean jars and cool before sealing.

Next following the water bath canning instructions. If you don’t proper seal the jar you must refrigerate. Follow USDA-approved canning methods. Never “wing it” with ingredients when preserving.

Ways to Enjoy It:

This jam isn’t just for toast-though that’s always a winner. Here are some of my favorite ways to use fig jam:

  • Spread on warm biscuits or English muffins
  • Dolloped on top of baked brie Paired with goat cheese on crackers
  • Glazed over grilled pork or chicken
  • Layered in thumbprint cookies

Note About Figs

Figs ripen fast and spoil even faster, so once they’re picked, you’ve only got a couple days to use them up. That’s why jam is such a perfect fit. It captures their flavor at its peak and stretches it out for months.

If your figs are super ripe and juicy, you might not need to add any water at all. On the other hand, if they’re a bit firmer or dry, that splash of water will help the mixture cook down more smoothly.

Final Thoughts

If you’ve never made jam before, figs are a great place to start. There’s no added pectin, just natural fruit and a little sugar doing their thing on the stove top. Simple, sweet, and totally worth the effort. I would love to hear about your fig jam and how you like to eat it—leave a comment. Rate this recipe.

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