Fig Jam
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Whip up a batch of homemade fig jam — a simple treat, perfect to spread on bread, complement cheese and charcuterie, or share as a gift.
Being a recipe developer comes with perks, like when friends unexpectedly deliver their garden surplus to my doorstep. From basil and tomatoes to what I lovingly call the “inevitable zucchini tsunami,” I welcome it all. My latest doorstep surprise was a mountain of figs from my friend Sheri. She’s lucky enough to have three fig trees in her backyard that bear so much fruit, she’s not quite sure what to do with it all. My first thought: fig jam. It’s so simple to make. There’s no hassle of peeling or deseeding the figs. Just stem, chop, and toss the fruit with lemon juice, sugar, water, and a hint of citrus rind. Within an hour, you’ve got a fig jam that tops any store-bought version. The best part is its versatility. Think bread toppings, cheese, and charcuterie pairings, sandwich spreads (it’s amazing on grilled cheese), or just a thoughtful jarred gift.
What You’ll Need To Make Fig Jam
Step-by-Step Instructions
Begin by juicing the lemons and stemming and chopping the figs. The larger you leave the fig chunks, the chunkier your jam will be.
In a large, nonreactive saucepan, toss the fig pieces with the sugar, lemon juice, water, and citrus peels. (A nonreactive saucepan is made from materials that do not react with acidic ingredients, such as stainless steel or enamel-coated cookware. It is used to prevent a metallic taste or discoloration that can occur when acidic ingredients like citrus come into contact with reactive materials like aluminum or copper.)
Bring to a boil, stirring until the sugar is completely dissolved.
Simmer the fig jam over medium-low heat, stirring occasionally and mashing the fig pieces.
Cook until the fruit is soft and jammy, 35 to 45 minutes.
Discard the citrus peels and spoon the jam into three 10-oz jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
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Fig Jam
Whip up a batch of homemade fig jam — a simple treat, perfect to spread on bread, complement cheese and charcuterie, or share as a gift.
Ingredients
- 2 pounds ripe figs, stemmed and diced
- 1½ cups sugar
- ¼ cup plus 2 tablespoons fresh lemon juice
- ½ cup water
- 4 one-inch-thick strips of orange or lemon peel (or a combination), making sure to avoid the white pith
Instructions
- In a large, nonreactive saucepan, toss the fig pieces with the sugar, lemon juice, water, and citrus peels. Bring to a boil, stirring until the sugar is completely dissolved.
- Simmer the fig jam over medium-low heat, stirring occasionally and mashing the fig pieces, until the fruit is soft and jammy, 35 to 45 minutes.
- Discard the citrus peels and spoon the jam into three 10-oz jars, leaving ¼ inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.
Nutrition Information
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- Serving size: 2 tablespoons
- Calories: 66
- Fat: 0 g
- Saturated fat: 0 g
- Carbohydrates: 17 g
- Sugar: 16 g
- Fiber: 1 g
- Protein: 0 g
- Sodium: 1 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
Gluten-Free Adaptable Note
To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.
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Hi Jenn, We used up most of our fresh figs roasting with prosciutto and goat cheese. I have about 12 left – can I sub dried figs for the remainder? I would imagine I would need to reconstitute a bit before continuing? Thanks!
Hi Mimi, Dried figs should work, but yes, I’d soak them before using. And you may need to add a bit more liquid if it seems dry. Please LMK how it comes out if you try it!
Hi, my figs are finally getting ripe, and I’m going to try your recipe. Do you think it can be frozen? I want to make the jam for Christmas presents.
Thanks,
Pat
Sure, Patricia, it freezes nicely!
How much sugar do you use in the recipe? And about how many figs?
Hi Lori, I used medium figs and I’d estimate it was about 18 or 19. And I used/the recipe calls for 1.5 cups of sugar. Hope you enjoy the jam if you make it!
Delicious! I decreased the sugar and added a bit of port.
It just hit me….this would be amazing in your thumbprint cookie recipe!
This fig jam is incredible, Jenn! I took Food and Wine’s recommendations (as I wanted to zhuzh it up a little) and added a rosemary sprig and a splash of port wine as it was simmering away. I’ll be sure to make more and freeze it so that it can be enjoyed throughout the holiday season this year. Tonight, it’s going to adorn a bison burger with creamy gorgonzola cheese, but I can see it pairing beautifully with so so many things! Thanks again for posting this one!!
Jenn’s no-fail knowledge and experience makes Once Upon A Chef my go-to site for new ideas or if I have an ingredient to use, like the figs from my neighbor, so I was pleased to see this recipe. I’ve made jam and canned before and this jam is by far the easiest I’ve made. While easy is good, the flavor is amazing! I want, no need, to have a grilled cheese sandwich with this jam tomorrow.
Can I give these a hot water bath so I can store in my pantry instead of fridge?
Hi Debbie, I can’t say for sure if the recipe is safe for canning. Sorry I can’t give you a definitive answer!
Would you be able to freeze the jam ?
Hi Carole, Yes it freezes well. Enjoy!
Suspect that one could possibly used dried figs, but soak them overnight in water?
Hi Greg, Yes that should work, but you may need to add a bit more liquid if it seems dry. Please LMK how it turns out if you try it.
Could this jam be frozen?
Yep definitely 🙂