Thank you so much for stopping by! If you’ve got fresh figs on hand or a fig tree that’s suddenly overflowing (lucky you!), this fig jam recipe is going to be your new favorite way to capture that lush, honey-like flavor. I absolutely adore this jam—not just because it’s a great way to use up ripe figs, but because it’s surprisingly easy and makes your kitchen smell like magic while it simmers!
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What Is Fig Jam?
Fig jam is a rich, fruity preserve made by simmering ripe figs with sugar, lemon juice, and optional spices until thick and spreadable. It’s naturally sweet and full of texture, thanks to those tiny fig seeds, and it pairs beautifully with both sweet and savory dishes.
Whether slathered on warm toast, spooned over cheese, or used in baking, fig jam adds an elegant twist to everyday flavors.
Why You’ll Love This Fig Jam Recipe
- Only 4 basic ingredients — figs, sugar, lemon, and water!
- No pectin needed — figs are naturally high in pectin.
- Ready in about an hour — quick to cook and easy to store.
- Perfect for gifting — homemade jam makes a heartfelt treat.
- Versatile flavor — pairs beautifully with cheeses, meats, and desserts.
What Does Fig Jam Taste Like?
Fig jam tastes like a spoonful of late summer sunshine — sweet, caramel-like, with a gentle fruitiness and a hint of citrus from the lemon juice. The seeds give it a lovely texture, and the natural sugars deepen into something truly luxurious as it cooks.
It’s anything but boring!!
Health Benefits of Figs
Figs don’t just taste incredible—they’re packed with goodness too:
- High in fiber for gut health
- Rich in antioxidants and polyphenols
- Natural source of vitamins A, K, and B6
- Low glycemic index when eaten in moderation
While fig jam is still a sweet preserve, it’s nice to know it starts with such a nutritious base!
Ingredients You’ll Need
- 2 pounds fresh figs (black mission or brown turkey work best)
- 1 ¼ cups granulated sugar (adjust to taste)
- 2 tablespoons lemon juice (plus zest of 1 lemon)
- ½ cup water
- Optional: pinch of cinnamon, vanilla extract, or chopped rosemary
Tools You’ll Need to make fig jam recipe
- Medium to large saucepan
- Wooden spoon or spatula
- Potato masher or immersion blender (optional, for texture)
- Glass jars or airtight containers
- Sterilized jars if canning for long-term storage
Optional Additions & Substitutions
- Low-sugar version: Use half the sugar or substitute honey.
- Spiced fig jam: Add cinnamon, cardamom, or nutmeg.
- Herbaceous twist: Add chopped rosemary or thyme during the last 5 minutes of cooking.
- Citrus swap: Try orange zest instead of lemon for a warmer flavor.
How to Make Fig Jam recipe Step by Step
Step 1: Prep the Figs
Rinse figs, trim the stems, and cut into quarters (or halves if small). No need to peel them!
Step 2: Combine Ingredients
Add figs, sugar, lemon juice, lemon zest, and water to a large saucepan. Stir to combine.
Step 3: Cook
Bring the mixture to a boil over medium heat, then reduce to low. Simmer uncovered for 45–60 minutes, stirring occasionally.
Step 4: Mash or Blend (Optional)
For a smoother consistency, use a potato masher or immersion blender to break up the fruit to your desired texture.
Step 5: Reduce Until Thick
Keep simmering until the jam thickens and reaches a glossy, spreadable texture. It will continue to thicken slightly as it cools.
Step 6: Jar and Cool
Transfer hot jam into clean jars. Let cool completely before refrigerating.
What to Serve with Fig Jam recipe
Here’s where it gets fun! Fig jam is incredibly versatile. Try it with:
- Soft cheeses like brie, goat cheese, or camembert
- Charcuterie boards (it’s AMAZING with prosciutto)
- Toasted sourdough or croissants
- Swirled into oatmeal or yogurt
- As a filling for thumbprint cookies or tartlets
- Brushed over grilled meats or vegetables
Tips for the Best Homemade Fig Jam recipe
- Use ripe, soft figs for the richest flavor.
- Don’t over-sugar it — figs are naturally sweet.
- Add lemon zest to brighten the flavor.
- Watch closely at the end — it thickens fast!
- Sterilize your jars if you plan to store the jam unrefrigerated.
Storage Instructions
- Refrigerator: Store in airtight jars for up to 3 weeks.
- Freezer: Freeze in small containers for up to 3 months.
- Canning: If water-bath canning, process for 10 minutes and store for up to 12 months in a cool pantry.
General Information
- Prep Time: 10 minutes
- Cook Time: 45–60 minutes
- Yield: About 2½ cups of jam
Frequently Asked Questions (FAQ)
Do I need to peel the figs?
Nope! The skin softens completely as it cooks. Plus, it adds beautiful color and flavor.
Can I use dried figs?
Yes, but they’ll need to be rehydrated in hot water before cooking, and the texture will be slightly different.
Is pectin necessary?
Not at all! Figs have natural pectin, especially when combined with lemon juice.
Can I make this jam chunky or smooth?
Absolutely — you control the texture. Leave the fruit intact for chunkier jam, or blend it for a smoother spread.
Conclusion: Why You’ll Keep Coming Back to This Fig Jam Recipe
This fig jam recipe is proof that simple ingredients can create something truly special. It’s sweet but not cloying, rustic yet elegant, and endlessly versatile. I keep a jar in my fridge year-round and it never lasts long.
Whether you’re topping a warm croissant or adding flair to a cheese board, this fig jam brings sunshine to every bite.
If you loved this recipe, you might also enjoy:
- Peach Rosemary Jam
- Plum Cardamom Preserves
- Goat Cheese Crostini with Fig Jam
Tried this recipe? I’d love to see your version! Leave a comment, rate it below, or share a photo on Pinterest. Don’t forget to tag me so I can cheer on your jam session!
Nutritional Info (per tablespoon)
- Calories: 45
- Carbs: 12g
- Sugar: 10g
- Fiber: 1g
- Fat: 0g
- Protein: 0g
Ready to fill your jars with golden figgy goodness? Let’s get jamming!
Homemade Fig Jam
Ingredients
Equipment
Method
- Rinse figs, trim stems, and cut into quarters or halves if small. No need to peel.
- Add figs, sugar, lemon juice, lemon zest, and water to a large saucepan. Stir to combine.
- Bring mixture to a boil over medium heat, then reduce to low and simmer uncovered for 45–60 minutes, stirring occasionally.
- Optional: Use a potato masher or immersion blender to adjust the texture as desired.
- Continue simmering until jam is thick and glossy. It will thicken more as it cools.
- Transfer hot jam into clean jars and allow to cool completely before refrigerating.