Easy Fig Jam
Savor the flavor of summer with this super Easy Fig Jam recipe made with just a few ingredients! A great addition to a cheese platter, to top your favorite burger and fry up in a crispy grilled cheese sandwich. This jam is so good you’ll want to try it on just about everything.
I’m obsessed with figs. I don’t know why….probably because they’re like a peach in that you only see a good one for a few weeks of the year before they become a mushy, mealy mess. They make me a little sad when they appear because it’s a sure sign that summer is almost over and the school buses will be making their rounds very soon.
But they also make me happy because….duh, have you ever bitten into a fresh fig? They’re fantastically sweet with an interesting texture from the seeds that make some people absolutely loathe them. I love the contrast, the crunchiness in my teeth. And they make blue cheese taste like dessert. Really. Especially when made into an Easy Fig Jam.
If you’re lucky enough to have a fig tree in your yard or a friend that will gift you some figs from their own tree, you’re lucky enough. And you should make this jam.
EASY FIG JAM
If you’ve never tried Fig Jam, you’re in for a lovely surprise. It’s not overly sweet and goes so well with both savory or dessert like recipes. It’s a staple on EVERY cheese board I make because it pairs perfectly with everything.
Figs are a soft, sweet fruit with a thin skin and contains many small seeds inside. There are more than 850 kinds fig trees and they grow in warmer climates. The fruit can be eaten when ripe or when dried.
Figs are technically not a fruit, they’re actually inverted flowers. Fig trees don’t flower like other fruit trees. Their flowers bloom inside the pear-shaped pod, which later matures into the fruit we know and love.
Funny thing about figs….they spoil VERY quickly so you have to eat them all within a couple days or find something interesting to make with them like a skillet roasted chicken….or Easy Fig Jam.
How To Make It
It’s incredibly easy to make with just a few simple ingredients and a bit of water. And you can stash it in the fridge for a few months….if it lasts that long.
Can You Make Jam Without Pectin
Some fruits are naturally high pectin fruit so they will come together nicely all on their own but strawberries and other fruit are lower in natural pectin so a bit of lemon juice (and the zest for some pop) will help them become the best jam ever without adding additional pectin.
How long does homemade jam last?
Your fig jam recipe will last up to two years if processed by canning in a hot water bath. Freezer jam will last up to 6 months if stored in an airtight container.
Once opened, your homemade jam will last up to two months in the refrigerator.
Easy Fig Jam takes about 30 minutes to make and is very similar in technique to my Easy Strawberry Jam. It makes an excellent companion to a variety of cheeses so if you have some canning skills…you may want to save some for your holiday soirees. If not, it’s amazing on these biscuits or slathered on some lightly toasted bread.
Easy…peasy. And if you’re looking for something another jam recipe you have to try THIS Orange Marmalade!
But seriously…..all my jam recipes are amazing so you should DEFINITELY try this easy Tomato Jam and THIS new Blueberry Jam is totally amaze-balls.
What To Use Fig Jam For
Fig Jam is great for spreading on crostini with goat cheese and chopped nuts or you can heat it until syrupy to use as a flavorful glaze for chicken. It’s also a great topping for baked brie! So versatile, there’s really no limit to what you can do with it.
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Get the Recipe: Easy Fig Jam
- 2 pounds fresh figs, cut in quarters and stems removed
- 1 cup granulated sugar
- juice of one lemon
- 1 teaspoon vanilla extract
- 1/4 cup water
- In a medium saucepan, toss the figs, sugar, lemon and vanilla to coat.
- Cook over medium heat stirring frequently until the sugar is dissolved and the figs are juicy.
- Turn the heat to low, add the water and simmer for 20 minutes, stirring occasionally until the fruity is soft and the juices are beginning to thicken.
- Turn off the heat and spoon the jam into two pint size jars.
- Close the jars and allow to cool to room temperature.
- Store the jam in the refrigerator for up to 2 months.
88 Comments on “Easy Fig Jam”
Hi! This jam looks so yummy! I love that it can be used in so many different ways. And the fact that it lasts 2 months in the fridge is awesome. Although, since I love figs it probably won’t be around that long:)
Yeah, it doesn’t last too long here either.
I’m trying to enjoy as many figs as possible while they are in season and this jam looks incredible! I want to spread it over everything.
It’s amazing on everything. 🙂
I’m a bit obsessed with figs too – and love them in jams though I’ve never ever made my own – so thanks so very much for your recipe – your fig jam looks so thick and delicious – Forget the toast – I just need a spoon!
This fig jam looks like the perfect topping for my morning toast!
Hi! How would I can this to make it last longer? Thank you!
Hi Andy, I’m not a canning expert but you could check out FoodInJars.com…..she has some great tips on canning jams. I’ll study up and will try to learn the tricks so I can share them here. Thanks so much!
Do you just use the meat of the fig, or do you use the entire fig?
I use the entire fig and just chop it up into small pieces. It breaks down pretty easily when cooked.
Great recipe, I doubled it and made 8 small jars. Delicious. My fig tree is a graft of 2 types and produces a lot. I’m in CT so we wrap in wire fencing with leaves, a moving blanket and a tarp, year 5 now and getting huge!
Thank you so much! I’m so happy you loved it!
I love that you mentioned the Outer Banks! I am from northeastern North Carolina, but am living in Virginia at the moment. Planted a fig tree in my new yard and this year, I have figs galore! I am so glad you posted the recipe. I will be making some fig jam tomorrow 🙂
I’d love to plant a fig tree but we live in a different zone so the winter would kill it here. This jam would be taking over my house if I had my own tree! LOL!
I’m not sure where you are, but I bought one that is hardy in our Nebraska temps. Tractor Supply; imagine that!
It got a great start before the heat, in a large pot. I also planted peas in it, to protect the new start as it heated up-until it got established. The huge pot allowed me to moved it when needed, to get enough heat/shade and take it in in the winter- just in case.
Terrible thing happened, I was pulling up the old peas and took it up also, by careless accident. I forgot it was under there! Looked great though.
Tore too much root, and didnt recover.
Never hurts to try! I love an experiment 🙂
Trained cook and foodie, Master Gardener, and Dietetic Technician
I so love a fig!
I’m on the east coast….I’m definitely getting one that I can bring inside next year!
I live in the foothills of the Cascade Mountains, east of Seattle, and have several different varieties of figs that thrive here, including Desert King, Brown Turkey and Olympian. Just need to find the right variety for your climate. If you have room to plant one or more outdoors, that would be preferable, as mine have not borne fruit until they are pretty big. Not workable for bringing in and out. Check Raintree for options that can grow in colder climates (though our winter temps may not get as cold as yours).
Can’t rate this recipe yet as I’ve got it simmering on the stove at this very moment, but it sure smells good! I’m needing to cook it longer than the recipe calls for to thicken the liquid. I’ve made fig jam with honey, walnuts, lemon zest, other flavors, but never vanilla. Thanks for the idea!
Thank you so much! I hope you enjoy it as much as we do!
Kellie – Im in the northeast too & I have 3 Chicago Hardy fig trees that stay in the ground year round. They have survived several winters & I probably have over 1000 figs on 2 trees bc my 3rd is new from last yr. I used to trim the dead branches back but last yr decided to see what would happen if I left them long. Figs & leaves started growing very early & now Im getting figs in Sept instead of Oct. Looking forward to making this jam.
I’m definitely going to have to find these trees!!! Thank you so much!
Thanks for the recipe, it’s straight forward, simple and tastes great on top of toasted baguette rounds with either Brie or Camembert and Prosciutto de Parma.
I read your “about” tag and if you live in Philly you can absolutely grow your own fig trees very easily and you don’t even have to wrap them in the winter.
I have a summer house at the Jersey Shore and have two fig trees grown as bushes-massive amounts of large purple figs each year.
It’s really crazy the plants look like dead sticks in the winter.
Oh wow! Thank you so much for the information I will start the hunt for a fig tree!
Yes I love the jam idea we make fig goat cheese prosciotto pizza love it btw figs grow great in our high tunnels in northern my zone 4 brrrr yes so your area will work fine we have many varieties of figs if interested contact me at email@example.com. figs are awesome!
This was a quick and easy recipe but way too sweet. Next time I will use half the sugar.
The sugar does help it come together so don’t cut it too much or you’ll have soupy jam.
We live in Vancouver, B.C. and we have 2 fig trees! One is a Calamyrna (green) and the other is a Mission (black/dark purple). Both trees have been prolific for the last 4 years that I’ve lived here. I can easily pick 30 lbs. at a time (which is a lot of jam!).
I wish we had fig trees….I think I may have to get one and try it out. This jam is perfect for that!
This sounds amazing!! I have a lot of figs that I froze over summer….do you think that would work okay?
They would be perfect!
I only put 1/4 cup of sugar and it turned out really good. We used an immersion blender in the end which made it smoother.
Love the tip with the immersion blender! I like a bit of texture but will definitely try your suggestion.
Can I use bottle lemon juice, and if so how much?
I don’t recommend bottled lemon juice. I haven’t tested it and can’t guarantee your recipe will be a success if you use it.
Can you just use lemon juice from a bottle or does it actually have to be a real lemon?
I don’t recommend bottled lemon juice. I haven’t tested it and can’t guarantee your recipe will be a success if you use it.
I’m using three tablespoons of lemon juice. Hope it okay. I also used a potato masher to get it a bit less lumpy. I’m so excited.
I hope you love it! It’s one of our favorites.
Hi there! Do you use sugar as a preservative? I am curious about the self-life less the sugar. Or, perhaps using honey.
Yes, the sugar is the “preservative” but I don’t can this recipe. I either store it in the fridge or freeze it.
What to do if it doesn’t thicken ?
Cook it a little longer until it reduces and I guarantee it will thicken up when it chills in the fridge.
I used a hand blender and it thickened much better.
I wouldn’t know what the recipe is like because there’s so many pop up ads you can’t see the recipe very disappointed
You can always click the jump to recipe button at the top and it takes you right to the recipe card. Without the ads, I wouldn’t be able to provide the recipes for FREE. Running a website is expensive above and beyond the cost of groceries to test and re-test the recipes I provide you.
I cook a lot, and rarely remember to leave reviews, but I had to comment on this. I love figs, but haven’t had access to many at a time until we moved into our new house last year. We have a gorgeous fig tree out back that is overflowing with fruit right now. I threw together this jam this morning, and I cannot believe how simple and amazing it is. I did take a potato masher to it towards the end, but otherwise made it exactly as written. The taste and consistency are perfect! I am now determined to get a pot bigg enough to do some canning!
Thank you so much for your kind comment, Zoe! I am so jealous you have a fig tree because they’re actually hard to come by here and I’m so happy you enjoyed the jam. It is my favorite and I will be adding canning instructions at some point soon. It is super simple to can and so great to enjoy in the dreary winter months.
I cut the recipe in half because my new fig tree only produced 1 pound of fruit. But I lost track and didn’t cut the water by half 🙁
I’m guessing to just simmer it longer??
Yes, you can totally reduce it down and the water should evaporate.
I made this recipe a week ago and we liked it so much that I made it again last night. It was late and I forgot to put it in the fridge before I went to bed. It’s been 12 hrs since I poured it in the jars. One jar sealed, though it wasn’t sterilized. Is it safe? Do I need to cook it some more and then pour it back in jars?
The jar probably sealed just from the temperature change, if it was clean then you should be ok but to be 100% certain I would cook it a bit more then pour it back into sterilized jars. Thank you so much for your comment, I’m so happy you liked the recipe!
This is the best fig jam recipe I’ve made and I’ve tried a few before. It’s really easy to make. Absolutely delicious. Thank you for sharing.
I’m so glad you loved it! Thank you for your comment!
I am so lucky to have several fig trees and this year (2021) is a bountiful one beyond expectations. This recipe is a keeper & is proven over & over. I will be making my fifth batch later this afternoon. I store my jars in the freezer and frig. Guests who do not care for figs, fall in love with this decadent & divine jam especially with a wonderful blue cheese.
I’m so jealous of your flourishing fig trees! I’m so happy you’re enjoying the recipe…thank you for your comment!
Made this a few hours ago….been in fridge, but still kinda loose. Should I heat again or just enjoy as is?
You can definitely enjoy as is but heating for a bit longer will definitely help it thicken a bit more.
My fig tree FINALLY bore fruit and it is plentiful!
I’m onto my second batch of jam because the first is gone already. I prepared the recipe as written less a 1/4 C of the sugar and it set up beautifully. Perhaps because the figs were so fresh and very sweet to begin with.
Delicious on toast , bagels, etc. I have been serving it as an appetizer alongside the cut raw figs, prosciutto de Parma, and a chunk of good blue or goat cheese.
Thanks so much for this wonderful recipe!
This sounds so good! I could go for a scoop with some cheese right now!
Fresh figs are naturally quite juicy, water is not needed in making jam of them. Since the sugar content of figs is dependent on so may factors start with less sugar,adding more as you taste your product. I added lemon zest to the jam. Using an immersible blender to finish the jam is recommended for a smooth, silky jam.
I actually made mine in the microwave, checking on it frequently to avoid spillage. I was quite pleased with the outcome.
Thank you for posting your recipe
Thank you for your additional tips!
I live in Florida and have been canning fig jam from my neighbor’s tree for about five years. ( She goes north for the summer.). I pick the fruit ripe, wash and quarter it and freeze until I can make a decent batch. Figs cook “down” so cook more than you need. I use the crockpot and cook on low overnight (so fragrant) and low chance of scorching. This is a no- fail recipe for the novice and a great addition to the seasoned cook. I do make it sugar free with a high-quality sweetener and add a little pectin to encourage thickening. Apart from obvious uses, I spread the jam on refrigerator crescent rolls with a quality goat or blue cheese and bake according to package directions.
Thank you for all your tips! Love that you made this in the crockpot!
Love this recipe.It’s the only one I use.
I’m so glad you love it! We do, too!
Got some figs from the farmers market. Fig jam is so expensive in the market. Amazingly easy. Amazing taste!
Thank you so much!
Hi, I live in East of England – my fig tree has lots of figs but not long enough summer for all to ripen – that said I’d like to try this jam – had some once as a child and have never managed to find any since ( 68 now ) not that I’ve looked that hard. Does everyone use jam making sugar ?
Pretty much everyone uses sugar but you can try to make it without it. It hasn’t been tested that way, though.
Easy easy recipe really delicious. I sweeten it up a bit with an additional quarter cup of sugar.
Thanks for this awesome recipe!
I’m so glad you enjoyed it! Thanks for your comment!
Super Easy, I didn’t have a lemon so I used the zest and juice of one orange. I didn’t have vanilla either so I used lemon extract. I increased the amount of figs but kept the sugar the same since figs are so sweet. It’s so yummy! Will serve it with goat cheese, walnuts and crackers!
Thank you for your comment! Orange is brilliant with figs so I’ll definitely give that a try.
Can this recipe be made using a water canning method?
I haven’t tested it for canning so I can’t say for sure.
Trying this for the first time with one pound of figs we bought at our local farmers’ market in Seabeck, WA. So I cut the recipe in half and added even less sugar because the figs were super ripe. Plus I just prefer to use as little sugar as possible. It’s still coming out perfectly sweet. And for those who have mentioned that their jam isn’t thickening, be sure to cook it without a lid so as much liquid as possible evaporates. If you cook with a lid on, the condensation that forms inside the lid just continues to drip down into the jam, thinning it. I know that for most this is likely common sense, but because a lid isn’t mentioned here anywhere, thought I’d address it. Thanks for this easy peazy recipe.
Thank you so much! Yes, the lid isn’t needed so it gives the jam an opportunity to cook down.
Make this fig jam today and it is delicious! So easy to make and doesn’t require lots of time. The lemon adds a nice twist to the usual fig preserves.
Thank you so much!
I’ve made this fig jam several times and it is amazing! I cut back on the sugar by 1/4 cup and skipped the water because it’s very juicy on its own. We use an immersion blender also to blend it a little more and cook it twice as long. I’m currently making two double batches and putting in jelly jars to seal it so I can give away as gifts!
Thanks for the recipe!
So glad you love it and the immersion blender is such a great idea!
Hi! This looks delicious and I can’t wait to try it. I was thinking of making a jar for a gift for my mother who lives in another state. Would it keep not refrigerated for a couple of weeks?
I don’t think I would keep it at room temperature without proper canning. I’m not a canning pro so you’d have to check out another site like FoodInJars.com for specifics regarding canning safely.
This recipe is easy to make and tastes wonderful. BRAVO!
Thank you, Diane!