Fig Jam
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If you’ve got ripe figs on hand, this is the easiest (and most delicious) way to use them up—no fancy equipment or canning required.
Being a recipe developer comes with its perks—like when friends drop off garden surplus at my doorstep. From bunches of basil and juicy tomatoes to the inevitable zucchini tsunami, I welcome it all. Most recently, my friend Sheri surprised me with a mountain of fresh figs from her backyard trees. She has three fig trees that bear so much fruit, she’s never quite sure what to do with it all. My first thought: fresh fig jam.
It’s so simple—no peeling or deseeding required. Just stem, chop, and simmer the figs with lemon juice, sugar, water, and a bit of citrus rind. In under an hour, you’ve got a jam that blows store-bought versions out of the water.
What I love most is how versatile it is. It’s just as good on morning toast, warm scones, or swirled into yogurt as it is on a charcuterie board with goat cheese, brie, and crackers. It also adds the perfect sweet note to sandwiches (trust me, it’s ridiculously good on grilled cheese) and makes a great jarred gift.
“So much fun to make homemade jam! Last night we spread it on burgers and topped with crumbled blue cheese. Can’t wait to gift it to friends (it looks so pretty in my glass jars)!”
What You’ll Need To Make Fig Jam
- Figs: The foundation of the jam—ripe and naturally sweet, they break down as they cook, creating a rich, jammy texture with bits of tender fruit throughout.
- Sugar, lemon juice & water: This trio sweetens the jam and balances the richness of the figs with just enough acidity and moisture to help everything simmer down smoothly.
- Orange or lemon peel: Adds subtle citrusy flavor and complexity—just be sure to avoid the bitter white pith.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Step 1: Prep the figs and lemons. Begin by juicing the lemons and stemming and chopping the figs. The larger you leave the fig chunks, the chunkier your jam will be.
Pro Tip: If your figs are very soft or overripe, pop them in the fridge for 10 to 15 minutes first—it’ll make them easier to chop cleanly without turning mushy.
Step 2: Bring the fig mixture to a boil. In a large, nonreactive saucepan, toss the fig pieces with the sugar, lemon juice, water, and citrus peels. Bring to a boil, and stir until the sugar is fully dissolved and the mixture starts to thicken slightly.
Pro Tip: A nonreactive saucepan is made from materials that won’t react with acidic ingredients, like stainless steel or enamel-coated cookware, and will keep the jam from developing a metallic taste. Additionally, A wide saucepan helps the liquid evaporate more evenly and speeds up cooking—avoid deep, narrow pots if possible.
Step 3: Cook until jammy. Simmer the mixture over medium-low heat, stirring occasionally and mashing the fig pieces to help break them down. Cook until the liquid has mostly evaporated, and the consistency is thick and jammy—it will take 35 to 45 minutes. (The jam thickens as it cools, so aim for just slightly looser than your ideal texture when it’s still hot.)
Step 4: Jar and store. Discard the citrus peels and spoon the jam into three 10-ounce jars, leaving 1/4 inch of space at the top. Secure the lids and let the jars cool to room temperature. Store in the fridge for up to 3 months.
Pro Tip: For clean jar edges, use a wide-mouth funnel if you have one—it keeps things neat and makes filling easier.
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Fig Jam
Whip up a batch of homemade fig jam—a simple treat, perfect to spread on toast, complement cheese and charcuterie, or share as a gift.
Ingredients
- 2 pounds ripe figs, stemmed and diced
- 1½ cups sugar
- ¼ cup plus 2 tablespoons fresh lemon juice
- ½ cup water
- 4 one-inch-thick strips of orange or lemon peel (or a combination), making sure to avoid the white pith
Instructions
- In a large, nonreactive saucepan, toss the fig pieces with the sugar, lemon juice, water, and citrus peels. Bring to a boil, stirring until the sugar is completely dissolved.
- Simmer the fig jam over medium-low heat, stirring occasionally and mashing the fig pieces, until the fruit is soft and jammy, 35 to 45 minutes.
- Discard the citrus peels and spoon the jam into three 10-oz jars, leaving ¼ 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.
Nutrition Information
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- Serving size: 2 tablespoons
- Calories: 66
- Fat: 0 g
- Saturated fat: 0 g
- Carbohydrates: 17 g
- Sugar: 16 g
- Fiber: 1 g
- Protein: 0 g
- Sodium: 1 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Absolutely fabulous recipe. So easy & such a gourmet result!
Ive made it twice now & second time I used Key Lime zest instead of Lemon, but stuck with the lemon juice, also added a dash of Liquor 43 (Vanilla liqueur from Spain, where I live) a pinch of ground Cinnamon (that you dont taste but adds something special that I cant define & a teaspoon of Nigella Sativa seeds (from Egypt) that too was sensational.
The same as the first exact to recipe batch, in that it was divine, but also a bit “restauranty” & posh. Just got 2 kg of lush deep red almost strawberryish figs and will be making your fab recipe again tomorrow. I think a slightly smaller splash of the Liquor 43 but still with lime zest & still a bit of ground cinnamon and the black seeds. Your recipe is perfect and also open to experimenting, but I always one back and check your recipe first as its the absolute best. First jam Ive ever made & I feel like a pro! Thankyou xx
So easy to make and incredibly delicious!
Mine did not gel. Now what do I do. It cooked about 2 hours.
Hi Linda, the jam really doesn’t thicken much until removed from the heat. As soon as it’s taken off the heat, that’s when it begins to gel.
Did you have a lid on it? The liquid cant evaporate if there is a lid. Needs open top and the law of physics says it has to thicken up as liquid evaporates. After two hours Im surprised it wasn’t hard as toffee! x