Made with fresh figs and balanced with lemon juice, this is the best fig jam recipe I’ve tried. With 4 ingredients and a super simple process, you get a homemade figgy jam with minimal time and effort that is leagues ahead of any store-bought brand!
No deseeding. No peeling. No fancy technique. This fig jam comes together fast thanks to the sweet, soft flesh of figs, and because I use less sugar than usual, you can taste the fruit flavor and savor the subtle perfume!
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Why you'll love fig jam?
Not your usual jam: homemade fig jam is something special that surpasses generic store-bought options.
Fresh fruit sweetness: You’ll love the nuanced flavor that only fresh fig jam can offer to toasts, cakes, crêpes, and more.
Difference between jam and jelly
Jam is made from crushed or chopped fruit, so it retains some texture, while jelly is made from fruit juice, so it’s smoother. Jam also has fruit pieces, giving it a thicker consistency, and typically doesn’t require added pectin because the fruit contains it naturally.
Jelly, on the other hand, is clear and gelatinous and often needs added pectin. When it comes to use, fig jam is versatile and can be used as a spread or dessert topping. Fig jelly recipes are more suited as a glaze for pastries or a condiment for savory dishes.
How to make fig jam?
Step 1: Wash the figs. Drain and dry them.
Step 2: Cut the ends off and chop into small pieces.
Step 3: Toss the cut figs into a thick bottom pan along with water, sugar, and lemon juice.
Step 4: Cook on low to medium heat, stirring occasionally.
Step 5: Keep simmering until the fruit is soft and jammy and the juices are bubbling. About 15–20 minutes.
Final step: Cool and transfer to sterilized jars while the figgy jam is still warm.
Recipe notes
- Stir the homemade fresh fig jam frequently while it simmers, so the fruit doesn’t burn.
- Jam fig recipes congeal as they cool. So, watch out for thickness. Don’t let it thicken too much while it cooks.
- This is a fig jam recipe with no pectin because the fruit contains natural pectin, which is sufficient to make jam.
- The traditional fig jam recipe for canning calls for a 1:1 ratio of sugar and fruit, as the sugar does the job of a preservative. I use less sugar in my jams, about 1/3rd, to allow the fruit flavor to shine through. You can play around with quantity based on how sweet your figs are.
How to check if the fig confiture is done?
Use a candy thermometer. When the temperature reaches 105 °C or 220 F, the fig fruit jam is done. If you don’t have one, like me, use the plate method:
- Freeze a plate.
- When you feel the fig jam has reached the right consistency, spoon a tiny amount onto the cold plate.
- Let it set for 30 seconds.
- Then run your finger (or the back of a spoon) through it. If it stays apart and does not flood back together, then the jam is ready.
- If not, cook the fig and jam some more.
Don’t worry too much about getting the consistency right. It’s an easy fig jam recipe, so just trust your eyes to know when it is done.
Storing fig jam
Sterilize glass or mason jars in an oven or by boiling. I explain here how. Transfer the homemade fig jam while it’s still warm. Don’t transfer hot jam into cold jars (or vice versa). The temperature difference will break the glass.
The more sugar the fig jam has, the longer its shelf life. If you use the same quantity of sugar as I did, the jam will keep well for a month in the refrigerator.
How to use fresh fig jam?
The best way to enjoy homemade fig jam is to spread it on toast along with your morning cuppa. But don’t let my preferences limit you. Experience the fresh flavor in any way you want:
- Add it to cakes
- Top it on muffins
- Fill it in crêpes
- It’s fantastic in charcuterie or cheese boards
- Baked brie or Camembert with fig jam recipe is an excellent choice
More fruit jam recipes
Persimmon Chia Jam with Ginger & Turmeric
Half the joy of cooking is sharing it with others. That’s why I’m always eager to hear from you. So go right ahead and drop a comment or reach out on Instagram, Pinterest, YouTube, or Facebook. I hope you love this fig jam as much as we do!
📖 Recipe
Homemade Fig Jam Recipe
Ingredients
- 16.7 oz Fresh figs
- 1 cup Sugar
- 2 tbsp Lemon juice
- 1/2 cup Water
Instructions
- Wash the figs well. Drain and cut the stems.
- Dice the figs into small pieces.
- Add the diced figs, sugar, lemon juice, and water to a non-reactive saucepan.
- Cook on medium-low heat for 20-25 minutes, stirring frequently until the fruit is soft and jammy.You can test if the jam is done by using a sugar thermometer. The jam is ready when the temperature is 220 F or 105 C.You can also test by putting a spoonful of jam on a a very cold plate. Run a wooden spoon through it, if the jam wrinkles and stays separated, its done.
- Take the pan off the heat and mash the figs using a wooden spoon or a potato masher.
- Transfer to a clean, sterilized jar, close the jar, and let the jam cool at room temperature. Store in the refrigerator. Enjoy!
Niya says
Can we macerate them overnight in the sugar and then make jam, would that help in flavor ?
Natasha Minocha says
Yes sure, you can macerate the figs overnight in sugar. This helps extract the natural pectin in the fruit.