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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:
This is the first year where we gave an abundance of figs so decided to try this! I live in the northeast and have a Chicago Fig tree and just needs to be mulched “hard” for winter saving!
Thank you for the tip on the tree! I would love to have a fig tree and I’m in the Philadelphia suburbs so maybe I’ll give it a try this year.
Yumm
I just made a batch. Soooo good! I also made a second batch and used 1/2 honey and 1/2 sugar even better ( more fig taste , not as sweet )
Love your substitutions! Thank you for sharing and I’m so happy you liked the recipe!
Just made this fig jam! Delicious and super easy!!!
Thank you so much! I’m so happy you liked it!
Fantastic recipe, thank you! I only had two cups of figs, so I made a small batch with one-third of all ingredients.
So happy you liked it!
It tastes amazing! Cleaned and quartered skin on figs. I used my Keto sugar and emulsion blender. I can’t wait to get more figs!
Thank you for your comment and trying it with Keto sugar! Other readers will definitely find this helpful.
I made this summer of 2022 two times, I’m in zone 8a and had four crops of figs! Unfortunately I forgot to save this recipe last year, so I had to search for it for an hour 🙂 The reason I spent that time was because this is the best fig jam/preserves I have ever made. Last year, I put one jar in the fridge, and the rest in the freezer. February of this year we had friends over for dinner, and my husband was devastated that we had used up all the jam, lol! I triple the recipe and make it exactly per directions. (of course tripling it requires longer cook time) I made limoncello earlier this week, so used the lemons from that!
I love this story! Thank you so much for sharing! I love that you enjoyed it that much to search for it again. Thank you, thank you!
I can’t get this fog jam to thicken. Does it thicken as it cools?
It will thicken a bit more when it cools but you can do the freezer test by putting a plate in the freezer for 10 minutes. Add a drop or two of the jam to the plate and let it sit for a minute to cool. Then check the consistency.
Has anyone using dried figs, rehydrating them, and making jam? I don’t have access to fresh figs, but have rehydrated other dried fruit for baking. It worked well.
I haven’t tested it with dried figs but I’m intrigued now!
Can dried fig be used? What’s the proportion snd instructions
I don’t know for certain as I haven’t tried it with dried figs.
I am going to try using dried figs. I didn’t see your question until I asked the same thing. What I have done for reconstituting fruit to add to baked goods is put dried fruit in a large measuring cup, cover with water, and microwave it until hot (1 or 2 minutes). Then, let the fruit sit in the hot water for 20 min. It will plump up. Drain the remaining water off the fruit. The 2 lb. measure in this recipe should be 4 cups (32 oz.) after rehydration.
I cannot wait to try this recipe. I have 2 fig trees and they are about a week away from ripening. I loved the tomato jam and may try a batch of figs with those ingredients. I live in Louisiana and we like a little spice!!
I’ve added cayenne to this jam and it’s phenomenal!