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Fig jam, with its luscious texture and sweet, nuanced flavors, is a delightful treat that has captured the hearts and palates of many. This charming preserve, made from ripe figs, offers a unique balance of sweetness and subtle earthiness that is hard to resist. Whether slathered on warm toast, dolloped atop a creamy cheese platter, or used as a flavorful filling for pastries, fig jam is a versatile ingredient that can elevate a multitude of dishes. The best part? Making your own fig jam at home is both simple and rewarding, allowing you to enjoy the fresh taste of figs in a jar.

No-Fuss Fig Jam

Discover the sweet and simple joy of making homemade fig jam! This delightful preserve, crafted from ripe figs, balances sweetness with a touch of earthiness. Perfect on toast, with cheese, or as a pastry filling, fig jam elevates any dish. Our article provides a complete guide on selecting fresh figs, key ingredients, and easy step-by-step instructions. Learn how to savor and preserve the luscious flavor of figs year-round with this rewarding recipe!

Ingredients
  

1 pound fresh figs, stemmed and quartered

1 cup granulated sugar

2 tablespoons fresh lemon juice

1/2 teaspoon vanilla extract (optional)

1/4 teaspoon ground cinnamon (optional)

1/4 teaspoon sea salt

Instructions
 

Prepare the Figs: Start by washing the fresh figs thoroughly under running water. Remove the stems and quarter the figs. Place them in a large mixing bowl.

    Mash the Figs: Use a potato masher or fork to gently mash the figs to your desired consistency. If you like a chunkier jam, mash just a little; for a smoother spread, mash more thoroughly.

      Mix Ingredients: In a medium saucepan, combine the mashed figs, granulated sugar, fresh lemon juice, vanilla extract, ground cinnamon, and sea salt. Stir well to combine, ensuring the sugar is evenly distributed.

        Cook the Mixture: Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring frequently. Once it reaches a boil, reduce the heat to low and let it simmer for about 20-25 minutes. Continue to stir occasionally, making sure to scrape the bottom of the pan to prevent sticking.

          Check for Consistency: To check if the jam is ready, place a spoonful on a cold plate and let it cool for a minute. Run your finger through it; if it holds a line and doesn't run together, it’s done. If it’s still too runny, continue simmering for a few more minutes.

            Cool and Store: Once ready, remove the saucepan from heat and allow the jam to cool slightly. Pour the warm fig jam into clean jars, leaving about 1/4 inch of headspace. Seal with lids and allow it to cool completely at room temperature.

              Refrigerate: Store the jam in the refrigerator for up to two weeks. For longer storage, consider processing in a water bath canner for shelf-stable jars.

                Prep Time, Total Time, Servings:

                  10 minutes | 40 minutes | Makes about 2 cups