Craving a delicious and easy way to capture the vibrant flavors of fresh figs? This homemade Fig Jam recipe is exactly what you need! Perfect for spreading on toast, pairing with cheese, or adding a sweet touch to your desserts, this versatile jam is a breeze to make and sure to impress.
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Thanks to California Figs, I received an amazing shipment of four different fresh fig varieties this summer! We absolutely love snacking on fresh figs, but with so many, we got creative—adding them to smoothies, breakfast toasts, salads, and of course, I couldn’t resist making my all-time favorite: Fig Jam.
Making your own fig jam is such an easy and rewarding way to enjoy the taste of fresh figs all year round. With just a few ingredients and a little time, you can whip up a delicious, homemade jam that’s perfect for breakfast, snacks, or even as a thoughtful gift.
Why You'll Love This Fig Jam Recipe
- Simple Ingredients: This recipe uses just a few basic ingredients—fresh figs, sugar, lemon juice, and water—making it a breeze to whip up.
- Naturally Sweet: The natural sweetness of figs means you can use less sugar, making this jam a healthier option compared to store-bought varieties.
- Versatile: Perfect for breakfast spreads, cheese boards, or even as a filling for pastries, this fig jam is as versatile as it is tasty.
- Preservative-Free: Making your own jam ensures it's free from preservatives and artificial flavors.
Ingredients
Note: You’ll find the exact quantities in the recipe card at the end of this post.
- Fresh figs -I used the Brown Turkey and Tiger varieties of fresh figs for their gorgeous red-purple interiors and sweet, robust flavor. They give the jam a beautiful, vibrant red hue.
- Sugar - Regular sugar works well for this recipe and can be adjusted based on the sweetness of the figs. If you prefer, you can also use brown sugar.
- Lemon - Fresh lemon juice adds a hint of tartness that balances the sweetness and helps preserve the vibrant color of the fruit. It also aids in achieving a thick, spreadable consistency for the jam.
How to Make Fig Jam
- In a heavy-bottomed pan, combine the chopped figs, sugar, lemon juice, and water.
- Heat the mixture over medium heat, stirring occasionally, until it comes to a boil and the sugar is fully dissolved.
- Once the mixture comes to a boil, lower the heat.
- Simmer for about 15 to 20 minutes, stirring occasionally as the figs break down, soften and the mixture starts to thicken. Note: I used a wide 4-quart casserole pan, which helped the figs cook faster thanks to the larger surface area.
- Use a digital thermometer to check for doneness, ensuring the temperature gradually reaches 120°F. Alternatively, you can use a spatula to test the consistency by lifting the mixture and letting it drop back into the pan. The final few drops should be thicker and take longer to fall.
- Turn off the heat and let the jam cool before mashing it with a potato masher or using a hand blender to achieve your desired consistency.
- Spoon the jam into a glass jar and let it cool to room temperature before storing it in the refrigerator. Store in the refrigerator for up to 2 months.
Recipe
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
Fig Jam
A simple recipe to make delicious homemade fresh fig jam with just a few basic ingredients.
Servings: 10
Calories: 92kcal
Ingredients
- 1 pound fresh figs (green or purple figs or a mix of both)
- ¾ cup sugar
- 1 lemon juiced (2 tablespoons)
- ⅓ cup water
Instructions
- Rinse and dry the figs. Remove the stems, then cut each fig in half and slice each half into six small pieces.
- In a heavy-bottomed pan, combine the chopped figs, sugar, lemon juice, and water. Heat the mixture over medium heat, stirring occasionally, until it comes to a boil and the sugar is fully dissolved.
- Once the mixture comes to a boil, lower the heat and let it simmer for about 15 to 20 minutes, stirring occasionally as the figs break down, soften and the mixture starts to thicken. Note: I used a wide 4-quart casserole pan, which helped the figs cook faster thanks to the larger surface area.
- Use a digital thermometer to check for doneness, ensuring the temperature gradually reaches 120°F. Alternatively, you can use a spatula to test the consistency by lifting the mixture and letting it drop back into the pan. The final few drops should be thicker and take longer to fall.
- Turn off the heat and let the jam cool before mashing it with a potato masher or using a hand blender to achieve your desired consistency.
- Spoon the jam into a glass jar and let it cool to room temperature before storing it in the refrigerator. Makes about 10 ounces of Jam. Store in the refrigerator for up to 2 months.
Video
Notes
Here are some delightful variations on fig jam that you might enjoy:
- Spiced Fig Jam: For a touch of heat, add freshly ground black peppercorns to the jam after mashing it.
- Fig and Ginger Jam: Stir in freshly grated ginger or a pinch of ground ginger to infuse the jam with a hint of spice and warmth that complements the figs beautifully.
- Fig and Balsamic Jam: A drizzle of balsamic vinegar can add a tangy depth to your fig jam, creating a unique sweet-and-sour flavor profile that’s perfect for pairing with cheese.
Nutrition
Calories: 92kcal | Carbohydrates: 24g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 1mg | Potassium: 106mg | Fiber: 1g | Sugar: 22g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.2mg
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Pooja says
So easy and delicious recipe! Jam turned out perfect!
Archana Mundhe says
Yay! I'm so glad to hear that the jam turned out perfect.