This Fig Jam Recipe is quick, simple, and delicious. If you have fresh figs, you need to make this. Fig Jam is amazing with cheese, on toast, in a dessert, and more!
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Why I Love This Recipe
I love this Fig Jam Recipe because not only is it easy, but it has so much flavor and can be used for so many things. This jam comes together in about an hour and a half and can be stored or frozen for later.
One of my favorite things on a cheese plate is fig jam. But, fig jam is kind of expensive. Making my own fig jam is less expensive and more impressive, in my opinion.
After I made this fig jam, I realized I needed another way to use up all of this delicious jam before it went bad. Check out my recipe for Coconut Fig Crumble Bars; they are easy to make and quite tasty!
Ingredients for Fig Jam
This recipe only has 4 ingredients: figs, sugar, water, and lemon juice.
- Fresh Figs - the figs have to be fresh and ripe for this jam to turn out perfectly. You can use any type of fig you can find or like.
- Sugar - just plain white sugar will do for this recipe and will help sweeten the jam.
- 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.
*See the recipe card for the complete list of ingredients and quantities.
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.
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
Here's the expert tips checklist based on Emily's recipe:
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.
Will this Jam be Thick with No Pectin?
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.
How Long Does Homemade Fig Jam Last?
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.
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.
What to Serve with Fig Jam
- Serve with a cheeseboard (my personal favorite)
- Put it on your morning toast
- Add it to oatmeal or yogurt
- Peanut butter and fig jam sandwich
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.
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!