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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I had lime juice, so I used that instead of lemon juice, and also grated in orange zest instead of the strips of peel. It has a bit of a marmalade flavor. Our tree is a golden fig, so the jam has a lovely greenish golden color.
Can I freeze this jam
Yup, it freezes nicely.
I made this jam yesterday, and it came out incredibly delicious 😋
Jennifer’s recipes are always my go-to online resource.
I just made this recipe exactly as written, and it was fantastic. After I got the jam to the consistency I wanted, I put it in a food processor along with the orange peel, that gave it a nice little marmalade twang. Just make sure you get all the white pith off.
Because the crows raid my fig tree, I have to pick them when they are soft to the touch, but not as sweet as when fully ripe, so I add more sugar and also more lemon juice. Jam eventually turns the same color as the recipe pic. Then i fill jars and used upside down method to seal. and because of the additional lemon, i boil the full sealed jars for 10 minutes, so they will last till Christmas.
People go crazy over this jam.
So easy and SO good! I’ve made this multiple times and it never disappoints.
Inexperienced: Does using the rind of the figs make the jam bitter?
No, they will not make it bitter. Hope you enjoy if you make it!
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.
Hi! I haven’t made this yet, but am excited to! Do you use the entire fig? I know you cut off the stem, but do you scoop out the inside or use the skin too? Thanks!!
Hi Amanda, you don’t need to remove the skin – fig skin is thin and tender, and cooking softens them further. Hope you enjoy the jam!
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
My mum always added white half almonds to her fig jam recipe. Absolutely gorgeous.
Making my jam tomorrow. TIP: Just pour boiling water over shelled almonds, when the water cools the almonds will pop out of the shells. Add a couple of handfuls to your jam 5 minutes before end of cooking time