Fig Jam

This homemade Fig jam recipe is a traditional and versatile condiment that will elevate everything from toast and pastries to cheese boards and savory meats. It’s incredibly easy to make, requiring just a few simple ingredients and minimal effort.

If you’re a fan of fruit based conidments you should also try my strawberry puree recipe, or if you’re more of a savory person, you should try my tahini sauce or easy peanut sauce recipes.

Why you’ll love this recipe

• Rich flavor. This easy fig jam recipe offers a unique combination of sweet and slightly tart notes, creating a rich and complex flavor that is both satisfying and intriguing.
• Versatile and adaptable. Jam pairs well with a wide range of foods, including cheeses, bread, pastries, and even savory dishes like roasted meats or grilled vegetables. It’s just as perfect with peanut butter as it is on a charcuterie board.
• Preserving the taste of figs. This is a wonderful way to preserve the natural goodness of figs fresh from a fig tree, extending their enjoyment beyond their limited seasonal availability.

Ingredients needed

• Fresh figs. The star ingredient and base of the jam, providing the natural sweetness and flavor. Remove all stems.
• Granulated sugar. A sweetener to balance the tartness of the figs and helps in preserving the jam.
• Lemon juice. Adds acidity and brightness to the jam, enhancing the overall flavor and helping with the gel formation.
• Pectin (optional). Helps thicken the jam and achieve the desired consistency. It is commonly used in jam-making, but can be omitted if you prefer a looser texture.
• Water. Helps create a syrupy base for the figs to cook and soften in, aiding in the jam-making process.

How to make fig jam

Step 1 – Combine the ingredients. In a large saucepan, combine the quartered figs, sugar, lemon juice, and water. Stir well to ensure the sugar is evenly distributed. 

Step 2 – Simmer the jam. Place the saucepan over medium-low heat and bring the mixture to a gentle boil, stirring occasionally. Reduce the heat to low and let the figs simmer for about 45-60 minutes, or until the mixture thickens and reaches a jam-like consistency. Stir occasionally to prevent sticking.

Step 3 – Add the pectin (optional). If using pectin for a firmer consistency, sprinkle it over the simmering fig mixture and continue to cook for an additional 2-3 minutes, stirring constantly.

Step 4 – Puree the jam (optional). Remove the saucepan from the heat and let the fig jam cool for a few minutes. Use an immersion blender or a food processor to puree the jam until smooth, or leave it chunky if you prefer.

Step 5 – Transfer to jars. Transfer the fig jam to sterilized jars while still warm, giving them 1 inch headspace below their rims. Seal tightly with lids and allow them to cool at room temperature. Once cooled, store the jars in the refrigerator to prolong the shelf life of the jam. The fig jam is now ready to be enjoyed as a spread on bread, toast, pastries, or paired with cheese.

Tips to make the best recipe

• Choose ripe figs. Opt for ripe figs that are soft to the touch, as they will have a sweeter and more flavorful taste.
• Adjust sugar and lemon juice. Taste the figs before cooking and adjust the amount of sugar and lemon juice based on their natural sweetness and tartness. You can add more sugar if the figs are tart or more lemon juice if they are overly sweet.
• Sterilize jars for proper storage. Before transferring the jam to jars, make sure to properly sterilize them to prevent any potential contamination and extend the shelf life of the jam. Sterilize the jars and lids by boiling them in hot water or using a dishwasher sterilization cycle.

Storage instructions

To store: Ensure that the jam is properly sealed in clean, airtight jars while still warm. Allow the jars to cool to room temperature before transferring them to the fridge for storage. The jam can be kept in the refrigerator for several weeks to a few months.

Recommended tools 

• Immersion/stick blender. The best tool for the job. Simply place the blades directly into the jam pot and blend until you have achieved the desired consistency.
• Blender. Works just as well, but you will have to transfer smaller portions of the jam to the blender at any given time.
• Food processor. No blender? A food processor works just the same.

Frequently asked questions