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Savor the flavor of summer with this easy Fig Jam recipe made with fresh figs, sugar, lemon juice, vanilla, and a splash of water. No pectin required! It cooks down into a sweet, thick, jammy spread that’s perfect for cheese boards, toast, baked brie, sandwiches, and even glazing chicken.
If you have fresh figs that need to be used quickly, this homemade fig jam is one of the easiest ways to preserve their sweet summer flavor without complicated canning equipment.
Table of Contents
- Kellie’s Note Spread the Love
- Ingredients for Fig Jam
- How To Make Fig Jam
- Kellie’s Tips for the Best Fig Jam
- How to Tell When Fig Jam Is Done
- How to Make Jam Without Pectin
- What are Figs
- Best Figs for Fig Jam
- How to Store Fig Jam
- Fig Jam Variations
- Serving Suggestions
- Fig Jam Recipe
- More Easy Jam and Spread Recipes
Thank you for the simple and tasty recipe! I made it with my 2 year old and we had it on some homemade bread for a snack.
– Dana S.
Kellie’s Note
Spread the Love
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, have you ever bitten into a fresh fig? They’re fantastically sweet with an interesting texture from the seeds that make some people shy away. 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.
Ingredients for Fig Jam
- Fresh figs: Use ripe fresh figs that are soft but not mushy. Any variety works, including Black Mission, Brown Turkey, Kadota, or Calimyrna.
- Granulated sugar: Sweetens the jam and helps create a thick, glossy texture. Reducing the sugar too much can make the jam thinner.
- Lemon juice: Brightens the flavor and helps the jam thicken naturally without added pectin.
- Vanilla extract: Adds warmth and rounds out the sweetness of the figs.
- Water: Helps the figs soften and cook down evenly.
How To Make Fig Jam
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.
- Prep the figs. Remove the stems and cut the figs into quarters.
- Combine the ingredients. Add the figs, sugar, lemon juice, and vanilla to a medium saucepan. Toss to coat.
- Cook the figs. Cook over medium heat, stirring often, until the sugar dissolves and the figs begin to release their juices.
- Simmer. Reduce the heat to low, add the water, and simmer until the figs are soft and the mixture is thick, glossy, and jammy.
- Check for doneness. The jam is ready when it leaves a light trail across the bottom of the pan when stirred. It will continue to thicken as it cools.
- Store. Spoon the jam into clean jars, cool to room temperature, cover, and refrigerate.
Kellie’s Tips for the Best Fig Jam
- Use fresh, ripe figs, but avoid figs that are moldy, leaking, or overly mushy.
- Stir frequently so the sugar does not scorch on the bottom of the pan.
- Use a medium or wide saucepan to help moisture evaporate and the jam thicken.
- Don’t overcook the jam. It may look slightly loose while hot but will thicken as it cools.
- For a smoother jam, mash the figs with a potato masher while they simmer.
- For a chunkier jam, stir gently and leave some pieces of fig intact.
- Avoid reducing the sugar too much, or the jam may not thicken properly.
How to Tell When Fig Jam Is Done
Fig jam is done when the figs are very soft, the liquid has reduced, and the mixture looks thick and glossy. You should be able to drag a spoon or spatula through the jam and briefly see the bottom of the pan.
You can also use the chilled plate test. Place a small plate in the freezer while the jam cooks. Spoon a little jam onto the cold plate and let it sit for a minute. If it wrinkles slightly or holds its shape when pushed, it’s ready. If it runs back together quickly, simmer for a few more minutes and test again.
How to Make Jam Without Pectin
You don’t need added pectin to make this fig jam recipe. Figs contain natural pectin, and the lemon juice helps the jam thicken as it simmers.
The key is to let the figs cook down until the mixture becomes glossy, thick, and jammy. It will continue to set as it cools, so don’t worry if it looks a little looser while it’s still hot.
What are Figs
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. They 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.
Best Figs for Fig Jam
Any fresh fig variety can be used for fig jam. Black Mission figs make a deep, dark jam with rich flavor, while Brown Turkey figs are mild and sweet. Kadota and Calimyrna figs are lighter in color and create a golden jam.
For the best texture, choose figs that are ripe and fragrant but not overly soft. Very ripe figs can still be used, but if all of your figs are mushy, the jam may turn out looser.
How to Store Fig Jam
- Store homemade fig jam in clean airtight jars or containers in the refrigerator for up to 2 months.
- To freeze fig jam, transfer it to freezer-safe containers, leaving a little space at the top for expansion. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.
This recipe is written as a refrigerator or freezer jam. If you want to make shelf-stable fig jam, use a tested water bath canning recipe and follow proper canning safety guidelines.
Fig Jam Variations
- Chunky fig jam: Cut the figs into larger pieces and avoid mashing while the jam cooks.
- Orange fig jam: Add a little orange zest with the lemon juice.
- Spiced fig jam: Add a cinnamon stick while the jam simmers, then remove it before storing.
- Honey fig jam: Replace a small amount of the sugar with honey for a deeper flavor.
- Port fig jam: Stir in a splash of ruby port near the end of cooking.
- Smooth fig jam: Mash the figs as they cook or pulse the cooled jam briefly for a smoother texture.
Serving Suggestions
Fig jam is sweet, rich, and perfect with both savory and sweet dishes. Try it:
- Spread on crostini with goat cheese and chopped nuts.
- Spooned over baked brie.
- Served on a cheese board with blue cheese, brie, cheddar, goat cheese, or manchego.
- Spread onto toast, biscuits, English muffins, or sourdough.
- Layered into a grilled cheese sandwich.
- Used as a burger topping.
- Warmed slightly and brushed over chicken, steak or pork.
- Stirred into yogurt or oatmeal.
- Whisked into salad dressing for a sweet-savory vinaigrette.
- Used as a filling for thumbprint cookies, pastries, or cakes.
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Fig Jam Recipe
Equipment
- 1 saucepan
- spatula
- chef's knife
- cutting board
- measuring cup
- measuring spoons
Ingredients
- 2 pounds fresh figs, cut in quarters and stems removed
- 1 cup granulated sugar
- juice of 1 lemon, , about 2 tablespoons
- 1 teaspoon vanilla extract
- 1/4 cup water
Instructions
- 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 fruit is soft and the juices are thickened and jammy.
- 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.
Notes
- The jam is done when the figs are soft and the mixture is thick, glossy, and jammy. It will continue to thicken as it cools.
- For a smoother jam, mash the figs with a potato masher while simmering.
- Store in clean airtight jars in the refrigerator for up to 2 months.
- Freeze in freezer-safe containers for up to 3 months. Leave space at the top of the container for expansion.
- This recipe is intended for refrigerator or freezer storage, not shelf-stable canning.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
No, figs do not need to be peeled. The skins soften as they cook and help give the jam texture.
Yes. This fig jam recipe does not require added pectin. The figs, sugar, and lemon juice cook down into a naturally thick, jammy spread.
Fig jam may be runny if it was not cooked long enough, the figs were very watery or overripe, or the sugar was reduced too much. Simmer it a few minutes longer and test again using the chilled plate test.
The jam is done when it looks thick and glossy, the figs are soft, and a spoon leaves a brief trail across the bottom of the pan. You can also spoon a little onto a chilled plate; if it holds its shape after cooling, it’s ready.
This recipe is designed for fresh figs. Dried figs have much less moisture and would require a different amount of liquid and cooking time.
More Easy Jam and Spread Recipes
If you love this fig jam recipe, try these reader favorites next:
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 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.
Kellie,
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 dusmithschg@gmail.com. figs are awesome!
Thank you!
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 🙂
RC
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!
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!
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!
This fig jam looks like the perfect topping for my morning toast!
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!
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. 🙂
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.