Fig Jam
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Sweet, richly flavored, and easy to make, this homemade fig jam comes together with just a handful of ingredients—no pectin or canning required.
Every summer, my friend Sheri brings me fresh figs from her backyard tree. After enjoying as many as we can, I turn the rest into this easy fig jam. There’s no need for any pectin—just a few simple ingredients and about 35 minutes on the stove.
One of the best things about homemade fig jam is how versatile it is. Spread it on toast, warm scones, or buttermilk biscuits, swirl it into yogurt, or set it out on a charcuterie board with goat cheese, baked brie, and crackers. It also adds the perfect sweet note to sandwiches (it’s ridiculously good on grilled cheese) and makes a wonderful homemade 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!”
What You’ll Need To Make Fig Jam
Figs: Ripe and naturally sweet, they break down as they cook, creating a rich, jammy texture with bits of tender fruit throughout. Look for figs that are ripe but not overripe: they should give slightly to gentle pressure without feeling mushy or leaking juice.
Sugar: Sweetens the jam and, along with the fruit’s natural pectin, is what helps it set into a spreadable consistency as it cooks down.
Lemon juice: Brightens the flavor with acidity, and that acidity also helps activate the natural pectin in the figs—part of what gives the jam its jammy texture.
Water: Helps everything simmer down smoothly at the start, giving the sugar something to dissolve into before the fruit starts breaking down and releasing its own liquid.
Orange or lemon peel: Adds subtle citrusy flavor and complexity—just be sure to avoid the bitter white pith.
Which Figs Are Best for Homemade Jam?
Almost any variety of fresh figs will work well in this recipe, so use whatever looks best at the market or is growing in your backyard.
Black Mission figs: Produce a deeply colored jam with a rich, honeyed flavor.
Brown Turkey figs: Slightly milder, with a lighter-colored jam.
Kadota figs: Delicate and sweet, yielding the lightest-colored preserve.
If you have a mix of varieties, feel free to use them together; they’ll all cook down beautifully. The most important thing is to use ripe, fragrant figs that are soft but not mushy. There’s no need to peel the figs, either; the skins soften as the jam cooks and add both flavor and beautiful color.
Step-by-Step Instructions
Step 1: Prep the figs and lemons. Start by juicing your lemons, then move on to the figs—stem them and chop into pieces. How small you chop is really a matter of preference: bigger pieces give you a chunkier jam with visible fruit, while smaller pieces break down into something smoother.
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, like stainless steel or enamel-coated cookware, is made from materials that won’t react with acidic ingredients and will keep the jam from developing a metallic taste.
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.)
Pro Tip: Not sure if the jam is ready? Spoon a small amount onto a chilled plate and let it sit for a minute. Push it gently with your finger—if it wrinkles slightly and doesn’t immediately run back together, it’s ready. If you prefer to use a thermometer, the jam should reach 220°F (104°C).
Step 4: Jar and store. Discard the citrus peels and spoon the jam into jars. Secure the lids and let the jars cool to room temperature, then store in the fridge.
Pro Tip: For clean jar edges, use a wide-mouth funnel if you have one—it keeps things neat and makes filling easier.
Variations
- Vanilla: Split a vanilla bean and scrape the seeds into the pot along with the pod, or stir in a teaspoon of vanilla extract off the heat at the end. Discard the pod before jarring.
- Warm spices: A pinch of ground cinnamon, cardamom, or a small knob of fresh ginger added to the pot brings out a cozier, fall-leaning flavor.
- Honey: Replace a small portion of the sugar with honey for a deeper, floral sweetness.
Common Questions
Can I can this recipe? This recipe is designed as a refrigerator jam and has not been tested for water-bath canning, so I don’t recommend canning it. For longer storage, freeze the jam for up to 6 months. If you’re looking for a shelf-stable version, use a recipe that has been specifically developed and tested for home canning.
How long does homemade fig jam last? Stored in an airtight container in the refrigerator, homemade fig jam will keep for up to 3 weeks. For longer storage, freeze it for up to 6 months.
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Fig Jam
Ingredients
- 2 lb ripe figs, stemmed and diced
- 1½ cups sugar
- ¼ cup + 2 tablespoons fresh lemon juice, from 3 lemons
- ½ cup water
- 4 (1-in-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 in (6 mm) of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 weeks. Freeze for up to 6 months.
Notes
Nutrition Information
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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This was my first time making any sort of jam and it turned out incredible! Perfect balance of flavor and has a nice, thick, jammy consistency. I doubled the recipe and used 4 lemon peels and 4 orange peels. I’ve had a giant fig plant in my backyard for years and have never tried to make any recipes with the figs. So happy i came across this recipe – i will be making it every summer/ fall 🙂
So easy and a delicious bang for little effort! Its great on and with so many things (great topped on vanilla ice cream)
Wonderful Recipe! Very simple and fun! Took some creative liberties and used 1/8 of a cup of orange juice with the lemon juice as well as 8 pieces of orange peel instead of 4. I also scraped 2 vanilla beans and then added the beans in with the peels as well a teaspoon of vanilla extract it came out beautifully! I decided to use an emulsifier to smooth the jam out because “mushing” the figs while stirring was not working well for me. Thank you so much for taking the time to share your beautiful recipes with us!
I only had one pound of fresh figs, and halved the recipe. It’s sooooo yummy!
Only one word to use here – amazing! I was thrilled to use up my figs and never realized how easy it was to make jam. I want to hide it in the back of the fridge so I can keep it all for myself! 😁
I cannot stop eating this; there will be no jam left for gifting if I don’t stop! Thank you for another reliable and delicious recipe.
Ugh, way too sweet even though I reduced the sugar (so also did not set up). Will try roasting instead.
This recipe is delicious! Agree with previous post – will never use store-bought again.
And is was a great way to use fig syrup (made for fig Old Fashions) plus the stewed figs from syrup – the addition of citrus made the magic!!
Thanks Jenn, just another great recipe – luv your website
Made the recipe exactly as written and the jam is absolutely delicious! Perfect way to use up some figs that were starting to over-ripen.
This was really great, although my lemon strips disintegrated a bit and I had difficulty fishing them out. I would make this recipe again, but I think I’d zest some rind instead.
The best and easiest jam you will ever make. It’s perfect.I won’t be able to eat the store jam now lol! I did use my stick blender at the end for a smoother jam but that’s just me.
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)!
Did you put in a hot water bath? I’m trying to figure out if it is shelf stable or if it has to be stored in the fridge even if sealed/unopened.
Hi Bonnie, Hi Jennifer, Jade may weigh in herself, but just to add my two cents — the recipe wasn’t developed with canning/longer storage in mind, so I’m not sure it would be safe.
Delicious! Easy. And yes, I will make it again, soon. I have a huge Adriatic fig tree (light green) that I have to battle the squirrels to get my untouched figs. I only made a half a recipe and while I cooked it a little too long for a smaller amount, the recipe was perfect. In a couple of weeks I will make a full recipe and know to watch that it doesn’t cook too long. Thank you Jenn.