Easy Fig Jam Recipe

This year, for the first time, our fig trees have been loaded with fruit. Up until now, a late frost has always taken out all but a few of them. That is pretty normal for fruit trees in our area, but these trees are young, and I expect that they’ll do better and better for a number of years going forward.

It’s the first time we’ve had more fresh figs than we can eat, so it’s time to make some into jam. 

We have two varieties of figs: Chicago hardy, and Texas ever-bearing.

The Texas ever-bearing are small, yellowish in color, sweet, and have almost a honey flavor.

The Chicago hardy look like your classic purple skin, red fleshed fig. More of a sugar-berry flavor.

My personal preference is the Texas ever-bearing, but they’re both quite delicious.

And if you know me, you know that one of my first go-tos with fruit is to make jam, so I decided to make a fig jam recipe.

What to do with fig jam

Fig jam has a subtle fruity flavor that is perfect for mixing with rosemary and balsamic vinegar to make a glaze for chicken or pork.

It’s also delicious swirled into cheesecake batter to make a fig cheesecake, and perfect on a toasted english muffin, or with yogurt. I haven’t tried it yet, but I think it would be divine on a crepe with cream cheese filling.

There are endless things to do with fig jam, really. From morning toast, to putting it out with goat cheese on a charcuterie board. Homemade jam, and especially fresh fig jam are a perfect addition. 

Fig jam recipe ingredients

To make fig jam, you only need three ingredients. I’m a big fan of using powdered pectin in most jam recipes. It’s worthwhile to ensure that your jam sets up, and turns out the way you want it.

But I make an exception for a few, and fig is one of them. So, if you have access to figs, then you probably have the other two ingredients already on hand.

• Figs
• Lemon juice
• Sugar

Instead of adding the powdered pectin, as mentioned above, you’re going to cook down the jam mixture a bit, relying on the figs’ natural pectin to thicken the jam and add lemon juice to bring some brightness to the flavor.

How to make fig jam

1. Wash figs and pinch off the stems.
   
   
2. Mash with a potato masher, or blend figs into a puree for a smoother jam. I do this by placing them in the pot, and blending with an immersion blender. You can also use a food processor, or blender.
   
   
3. Place figs in a 4 quart or larger nonreactive saucepan, and add sugar and lemon juice, stirring to dissolve.
4. Heat over medium heat to a simmer.
5. Simmer jam for about 25 minutes, until the jam is thick, and coats a spoon, dropping off in big, thick, heavy drops when you spoon it up.
   
   
6. Remove from heat.
7. Jar, and store in the refrigerator, or proceed to canning.

To can fig jam

You will need canning jars, such as half pint jars, with canning lids (I use Denali canning lids), a canning funnel for filling the jars, and a water bath canner for the actual canning process.

1. Ladle jam into sterilized canning jars, leaving a 1/2 inch of space.
   
   
2. Clean rims of jars (if needed) with a soft cloth, and screw down lids and bands.
3. Fill water bath canner with hot water, and prepare it with the inner rack.
4. Lower jars into canner, making sure there is an inch or more of water over the tops of the jars.
   
   
5. Place lid on canner, and heat over medium-high heat to a rolling boil.
6. Process half pint jars for 10 minutes.
7. Remove from heat, and remove lid from canner to speed cooling.
8. Jars can be removed from canner if needed after about ten minute. But remember, jars are HOT, and should be handled with care. I like to use a towel to cover them, and protect myself against breaking as I move the jars from canner to counter top, then cover the jars with a towel as they rest and cool.
9. After 24 hours, check lids for seals, wash, and store out of direct light.

Other recipes you may like

• Easy Apricot Jam
• Blueberry Lemon Jam
• Carrot Cake Jam
• Strawberry Jalapeño Jam
• Pineapple Jam Recipe

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