Fig Jam

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5 from 1 vote

A simple recipe to make delicious homemade fresh fig jam with just a few basic ingredients.

Prep Time5

Cook Time25

Total Time30

Course: Appetizer, Breakfast, Snack

Cuisine: American

Diet: Gluten Free

Servings: 10

Calories: 92kcal

Rinse and dry the figs. Remove the stems, then cut each fig in half and slice each half into six small pieces.
In a heavy-bottomed pan, combine the chopped figs, sugar, lemon juice, and water. Heat the mixture over medium heat, stirring occasionally, until it comes to a boil and the sugar is fully dissolved.
Once the mixture comes to a boil, lower the heat and let it simmer for about 15 to 20 minutes, stirring occasionally as the figs break down, soften and the mixture starts to thicken. Note: I used a wide 4-quart casserole pan, which helped the figs cook faster thanks to the larger surface area.
Use a digital thermometer to check for doneness, ensuring the temperature gradually reaches 120°F. Alternatively, you can use a spatula to test the consistency by lifting the mixture and letting it drop back into the pan. The final few drops should be thicker and take longer to fall.
Turn off the heat and let the jam cool before mashing it with a potato masher or using a hand blender to achieve your desired consistency.
Spoon the jam into a glass jar and let it cool to room temperature before storing it in the refrigerator. Makes about 10 ounces of Jam. Store in the refrigerator for up to 2 months.

Here are some delightful variations on fig jam that you might enjoy:

Spiced Fig Jam: For a touch of heat, add freshly ground black peppercorns to the jam after mashing it.
Fig and Ginger Jam: Stir in freshly grated ginger or a pinch of ground ginger to infuse the jam with a hint of spice and warmth that complements the figs beautifully.
Fig and Balsamic Jam: A drizzle of balsamic vinegar can add a tangy depth to your fig jam, creating a unique sweet-and-sour flavor profile that’s perfect for pairing with cheese.

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