This post may contain affiliate links. Please read our disclosure policy.
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, 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.
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 your figs. Toss halved figs with sugar, lemon and vanilla.
- Cook. Add the figs to a saucepan and cook over medium heat.
- Add water. Stir in the water and simmer until the fruit is soft with a thickened, jammy consistency.
- Store it. Transfer to jars and store in the refrigerator until ready to use.
How to Make Jam Without Pectin
Some fruits are naturally high in pectin so they will come together easily on their own. Strawberries and other fruit that are lower in natural pectin so a little lemon juice, and the zest, will help them become the best jam ever without adding additional pectin.
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. 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 Store Jam
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.
More Easy Jam Recipes
Easy Fig Jam takes about 30 minutes to make and is very similar in technique to my Easy Strawberry Jam.
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.
Serving Suggestions
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.
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. It’s amazing on these biscuits or slathered on some lightly toasted bread.
DON’T MISS A RECIPE! FOLLOW US OVER ON INSTAGRAM AND FACEBOOK FOR MORE FAMILY FRIENDLY RECIPE IDEAS!
Fig Jam Recipe
Equipment
- 1 saucepan
Ingredients
- 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
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 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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 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.
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.
Good tip!
Yummy
Thank you!
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.
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.
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.
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.
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.
Hi! I’ve got some figs and I’m going to try this recipe, but I have a question- does it matter what kind of jars I use? Could I use a jar that had other food in it, and I’ve washed it out to reuse? Sorry if this is a silly question. I just know that you have to be particular when canning and storing, so I wondered if it mattered here. Thank you!
Yes, as long as your jar is clean you can use it for your jam.
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!