This Easy Fig Jam Recipe is made with fresh figs, simple ingredients, and no pectin for a rich, homemade spread. Perfect for toast, cheese boards, desserts, and more, it's an easy way to enjoy fresh figs all season long.
If you have fresh figs to use up, this Easy Fig Jam Recipe is a delicious way to turn them into a homemade spread you'll enjoy for weeks. Made without pectin and with just a handful of simple ingredients, this fresh fig jam has a rich, naturally sweet flavor that's perfect for toast, biscuits, yogurt, cheese boards, desserts, and more.
Use your homemade fig jam in sweet treats like my Coconut Fig Crumble Bars or add a savory twist with my Fig and Prosciutto Pizza for a delicious way to enjoy this homemade spread. If you are looking for more unique fig recipes, check out my Fig Leaf Cocktail and Fig Leaf Syrup recipes!
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Why I Love This Recipe
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Made with just a handful of simple ingredients
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No pectin needed
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A delicious way to use fresh figs before they spoil
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Perfect for toast, biscuits, yogurt, cheese boards, and desserts
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Less expensive than buying gourmet fig jam
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Makes a great homemade gift
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Freezer-friendly for enjoying long after fig season ends
Ingredients for Fig Jam
This recipe only has 4 ingredients:
- Fresh Figs - the figs have to be fresh and ripe for this jam to turn out perfectly. Mission, Brown Turkey, Calimyrna, and Kadota figs all work in this recipe.
- Sugar - just plain white sugar will do for this recipe and will help sweeten the jam. You can also use raw cane sugar, coconut sugar, or honey for a slightly different flavor.
- Lemon Juice - I use fresh lemon juice when I make this recipe, but you can also use the bottled kind in a pinch. If you do, add a little at a time since bottled lemon juice has added citric acid.
- Water - Orange juice can be added for a subtle citrus flavor.
*Keep in mind that changing the sugar may slightly affect the final texture and sweetness of the jam.
What Kind of Figs to Use
There are many different types of figs out there; the most common are Mission, Brown Turkey, and Calimyrna. I have a Calimyrna fig tree, so those are the figs I used.
Calimyrna figs have a slightly lighter color and green skin, so my jam is a little lighter than what you may be used to seeing. Don't worry, the flavor is all there!! Feel free to use whatever type of fig you can get.
Substitutions in Fig Jam
This recipe is easy to customize with a few simple swaps.
- Fresh figs: Mission, Brown Turkey, Calimyrna, or Kadota figs all work well.
- Granulated sugar: Replace with raw cane sugar or coconut sugar for a slightly different flavor. Honey can be used for part of the sugar, though it will change the taste and texture.
- Fresh lemon juice: Bottled lemon juice works just as well, or substitute lime juice for a brighter citrus flavor.
- Water: Replace with orange juice for a hint of citrus sweetness.
Variations for Stovetop Fig Jam
Try one of these easy variations to make this homemade fig jam your own.
- Vanilla Fig Jam: Stir in 1 teaspoon of vanilla extract after cooking.
- Cinnamon Fig Jam: Add ½ teaspoon of ground cinnamon while the jam simmers.
- Orange Fig Jam: Mix in 1 teaspoon of fresh orange zest for a citrus twist.
- Rosemary Fig Jam: Simmer with a small sprig of fresh rosemary, then remove it before storing.
- Spiced Fig Jam: Add a pinch of cinnamon, nutmeg, and cloves for a warm, holiday-inspired flavor.
- Chunky or Smooth: Leave the figs in larger pieces for a rustic jam or mash them while cooking for a smoother spread.
How to Store Homemade Jam
Allow the fig jam to cool completely before transferring it to clean, airtight jars or containers. Store it in the refrigerator for up to 3 weeks or freeze it for up to 6 months. If freezing, leave about ½ inch of space at the top of the container to allow for expansion. Thaw frozen jam overnight in the refrigerator and give it a good stir before serving.
How to Make Easy Fig Jam
Add the water and sugar to a saucepan and dissolve the sugar. After the sugar has dissolved, add the figs and lemon juice and bring the mixture to a boil.
Turn down the heat to simmer and place a lid on the saucepan with a small opening for steam. Every 20 minutes, stir the mixture and smash up the figs.
After 1 hour, remove from the heat and allow the jam to cool completely before serving or storing.
Expert Tips
- Use any fig variety you have. The most common types are Mission, Brown Turkey, and Calimyrna, and they all work great. Calimyrna figs have a lighter green skin, so your jam may turn out a little lighter in color than expected. The flavor is still delicious.
- Smash the figs as you go. Every 20 minutes, stir the mixture and smash up the figs with the back of a spoon. This helps break them down into a jammy consistency without needing a blender.
- No pectin needed. Figs have natural pectin in them, and the jam will thicken up enough on its own. Just be patient and let it simmer the full hour.
- Go easy with bottled lemon juice. Fresh lemon juice is ideal, but bottled works in a pinch. Just add it a little at a time since bottled lemon juice has added citric acid that can make the jam too tart.
- Let it cool completely before storing. Don't rush this step! Transferring hot jam into a jar and sealing it can affect the texture and shelf life.
- Freeze it for later. Use thick, sturdy glass jars or stiff freezer-safe plastic containers; leave ¾ of an inch at the top since the jam expands, and freeze for up to 6 months. Once thawed, it'll last an additional week in the fridge.
- Plan ahead if using in a baked recipe. The jam takes about an hour and a half to make and cool, so if you're using it in something like Oatmeal Fig Bars with Coconut, make it a day ahead.
FAQs
Yes! Figs have natural pectin in them, and this jam will thicken up enough without any added pectin. However, this will not be the consistency of fig paste, which is another common accompaniment to cheese boards.
This quick and easy fig jam will last about 2 weeks when stored in the fridge in a sealable container, like a mason jar. This recipe is meant to be quick, easy, and a small batch, so the assumption is that it will not last longer than 2 weeks.
Yes. Thaw and drain any excess liquid before cooking.
Place a small spoonful on a chilled plate. If it wrinkles slightly when pushed with your finger, it is ready.
No. The skins soften during cooking and add flavor, texture, and color.
Continue simmering it gently and stir occasionally. The jam will thicken more as it cools.
Yes. You can reduce the sugar by about ¼ cup, but the jam may be slightly less thick and will not keep as long.
Can You Freeze Homemade Jam?
Yes, you can freeze this fig jam! The best way to freeze jam is to use thick, sturdy glass jars or stiff, freezer-safe plastic containers. As with most food you freeze, ensure the jam is at room temperature before placing it in the freezer.
Fill the containers/jars with jam, leaving ¾ of an inch at the top because the jam will expand. Fig jam will keep in the freezer for up to 6 months. When you remove the jam and it has defrosted, it will last an additional week in the fridge.
Ways to Use Fig Jam
Fig jam is incredibly versatile and can be enjoyed in both sweet and savory recipes. Spread it on toast, English muffins, biscuits, or scones for breakfast, swirl it into yogurt or oatmeal, or spoon it over pancakes, waffles, cheesecake, or ice cream. It also makes a delicious addition to charcuterie boards and pairs beautifully with brie, goat cheese, cream cheese, and crackers. Use it as a filling for thumbprint cookies, cakes, and pastries, spread it on turkey or ham sandwiches, brush it over pork or chicken as a glaze, or stir it into homemade vinaigrettes for a touch of natural sweetness.
If you get a chance to make this Fig Jam Recipe, tag me on Instagram or Facebook and show me, or leave a review below! You can also follow me on Pinterest and sign up for my e-mail list to receive more fun and delicious recipes in your inbox.
Easy Homemade Fig Jam Recipe
Ingredients
- ¾ cup water
- ¾ cup sugar
- 1 small lemon, juiced
- 2 cups fresh figs, rinsed and cut in half
Instructions
- Place water and sugar in a pan and cook on medium heat until sugar is dissolved. Add figs and lemon juice and bring to a boil.
- Turn down the heat and simmer for about an hour with a lid mostly on. Take the time to stir and mash the mixture every once in a while. The figs will start to break down and the peels will start to break down.
- After an hour, remove from heat and allow to cool. Mashup any remaining chunks of fig. If there are still larger pieces of skin, you can give the jam a quick pulse in your food processor or blender. Place in a sealable glass jar and keep the jam into the fridge for up to 2 weeks.
Video
Notes
- Use any fig variety you have. The most common types are Mission, Brown Turkey, and Calimyrna, and they all work great. Calimyrna figs have a lighter green skin, so your jam may turn out a little lighter in color than expected. The flavor is still delicious.
- Smash the figs as you go. Every 20 minutes, stir the mixture and smash up the figs with the back of a spoon. This helps break them down into a jammy consistency without needing a blender.
- No pectin needed. Figs have natural pectin in them, and the jam will thicken up enough on its own. Just be patient and let it simmer the full hour.
- Go easy with bottled lemon juice. Fresh lemon juice is ideal, but bottled works in a pinch. Just add it a little at a time since bottled lemon juice has added citric acid that can make the jam too tart.
- Let it cool completely before storing. Don't rush this step! Transferring hot jam into a jar and sealing it can affect the texture and shelf life.
- Freeze it for later. Use thick, sturdy glass jars or stiff freezer-safe plastic containers; leave ¾ of an inch at the top since the jam expands, and freeze for up to 6 months. Once thawed, it'll last an additional week in the fridge.
- Plan ahead if using in a baked recipe. The jam takes about an hour and a half to make and cool, so if you're using it in something like Oatmeal Fig Bars with Coconut, make it a day ahead.
Nutrition
Any nutrition calculations are only estimates using online calculators. Please verify using your own data.
Kippie Griffin says
Do i need to slice figs in 1/2 before starting? Instructions don't indicate, but photo looks like maybe you did. Or maybe it doesn't matter!?
Emily says
Hi! I usually slice them in half but you don’t have to, they will breakdown as you cook. Enjoy!
LINDA says
This is an EXCELLENT recipe with using a minor tweak. I was pleasantly surprised by how simple and tasty with wonderful thickness without u0 minsing pectin! Thank you for sharing your recipe, it's a keeper. My husband's favorite fruit tree in the yard is fig, and this year we are getting more than we0 m can keep up with eating from our 3-year-old tree. The only tweak I made was using 1/2 cup sugar instead of 3/4 cup because figs are already naturally sweet. I was concerned it would not thicken well but thought I'd give a try. I also simmered for only 45 minutes and it was pretty thick.
Emily says
Hi Linda, thanks for trying my recipe and I'm so glad you liked it! I miss my fig tree so much but I'm so glad others who have fig trees get to make the most of their fruit. Enjoy!