Fig Jam

By Shiran

This sweet fig jam is so easy to make at home! With its unique taste, it goes perfect with either sweet or savory dishes like scones, muffins, breads, or cheeses.

Fig Jam (3)

So this is it – the last figs of the season. With the ridiculous amount I enthusiastically bought since the season started, plus the countless fig recipes I’ve made for the past few weeks, I’ve decided that it’s time to say goodbye. They were already ripe, anyway.

My solution to a large amount of ripe fruit is always jam (well, except for bananas, which I use to make this delicious banana bread). So I threw all the figs I had left into a large pot and made homemade jam.

You can make either jam or preserves with this recipe. The only real difference between them is that preserves contain large chunks of fruit, while jam has a smoother consistency. So if you prefer pieces of fruit in your spread, simply cut them to the desired size.

Fig Jam (2)

Unlike the more common jams such as strawberry or raspberry, fig jam has a unique taste that feels kind of fancier and pairs perfectly with cheeses.

The jam needs to be cooked for a long time on low heat. It may take anywhere between 30-60 minutes, depending on the heat and the amount of liquid that need to evaporate, so be patient (unlike me). Generally, the texture needs to be thick and pour off a spoon in a stream, not drip by drip. It will be noticeable once it starts to thicken. That’s how I test it, but if you want to be even more sure, then there are 2 more ways to check. One is that the temperature has to be over 220F degrees. The second is that if you place some jam on a plate and put it in the freezer for 2 minutes, then run you finger through it, it should stay divided.

Fig Jam

You can add flavors to the jam such as vanilla and cinnamon – I mention them in the recipe, but it’s optional. You can also replace some of the sugar with honey for more flavor, but don’t replace too much since the honey can easily overpower the delicate figs. I suggest starting with 1/4 cup honey instead of 1/4 cup sugar. I find the 1.5 cups of sugar in the recipe sweet enough for my taste, but my original recipe called for 2 cups, so you can choose. Either one is fine.

You can keep the jam for 2 or even 3 months in the refrigerator. If you would like to keep it for longer, then there is a process for that. Start by sterilizing your jars and lids (10 minutes in boiling water should do the trick). Wipe the rims and fill the jars with jam, leaving 1/4 – 1/8 inch space and seal well with lids. Next, put the jars in a waterbath – a big pot with a rack on the bottom filled with boiling water, enough to cover the jars by at least 1 inch. Process the jars in the waterbath for 5 minutes. Then keep your jam in a dark, cool place until ready for use. This should keep your jam fresh for up to a year. Once you open it, keep it in the fridge.

Fig Jam (4)

If you have no idea what I’m talking about, then there is plenty of information online with step-by-step photos on how to do this, if that’s what you prefer. Since I never make such large amounts, and my jam never lasts more than two months (or, more realistically, two weeks), I pass. 🙂


Fig Jam
Yields: 3-4 cups (1000ml)

This sweet fig jam is so easy to make at home! With its unique taste, it goes perfect with either sweet or savory dishes like scones, muffins, breads, or cheeses.
  • 2 pounds figs, stemmed and cut into ½-inch pieces (about 4 cups sliced figs)
  • 1½ cups (300 grams/10.5 ounces) granulated sugar
  • ¼ cup water
  • ¼ cup lemon juice
  • Pinch of salt
  • 1 vanilla bean, split and seeded (optional)
  • 1 cinnamon stick (optional)

  1. In a medium saucepan, large enough to fit the figs, place all ingredients (if you add vanilla, add both the pod and seeds) and bring to a boil until sugar dissolves, stirring occasionally. Reduce heat to low and cook figs, uncovered and continuing to stir occasionally, for 30-60 minutes or until the liquid is thick and sticky and drops heavily from the spoon (refer to post for more ways to check for being done). Remove from heat and discard vanilla pod and cinnamon stick. For a chunky jam, gently mush large pieces of figs with a fork or potato masher; for a smoother jam, process in a food processor. Spoon jam into jars, leaving ¼ inch space and close with lid. Let cool to room temperature, then refrigerate.
  2. Store jam in the refrigerator for up to 2 months.

18 Comments on Fig Jam

  1. Elisa @ Insalata di Sillabe
    August 7, 2014 at 10:43 am (3 years ago)

    Hi Shiran, I’ve just found your blog and am already completely, absolutely, irremediably in love with it! I love all the gorgeous recipes you’ve posted so far and let me tell you the pictures you take are so beautiful I feel like I could grab the sweets though my computer screen!
    I’ll be following you for sure from now on, keep up the good work!

    Also, may I ask you from where you are?

    xo, Elisa

    • Shiran
      August 8, 2014 at 9:12 am (3 years ago)

      I found it Elisa! As I suspected, it got caught in spam. You are so incredibly sweet, I appreciate the lovely comment and your sweet words! Sure you may ask! I live in Israel – not very far from where you are (Italy?) 🙂

  2. Vicky
    August 8, 2014 at 5:32 pm (3 years ago)

    Absolutely love this recipe and just shared it on my blog in a Friday Foodie Fave post where I share my favorite recipes finds from around the web.

    • Shiran
      August 8, 2014 at 10:34 pm (3 years ago)

      That’s so kind of you Vicky, thank you for sharing!

    • Shiran
      August 13, 2014 at 2:01 pm (3 years ago)

      Thank you Amallia! 🙂

  3. Wasantha
    January 24, 2015 at 5:05 am (2 years ago)

    Hi Shiran,
    I love your recipe and the photos. Very tempting!
    For the jam, do you use the figs with the skin?
    Many thanks.

    • Shiran
      January 24, 2015 at 12:43 pm (2 years ago)

      Hi Wasantha! Thank you 🙂 Yes, use the figs just the way they are, you don’t need to peel them.

  4. Sarah
    February 29, 2016 at 6:59 pm (1 year ago)

    Hello. What do you mean ‘process for 5 mins’ what does this involve?

    • Shiran
      March 2, 2016 at 4:35 am (1 year ago)

      Hi Sarah, you can find more information about the process in this helpful guide. It explains everything in detail.

  5. Mary Lynn Horton
    September 20, 2016 at 3:36 pm (6 months ago)

    Thank you for this fig recipe. I live in Canada and we grow figs in our backyard – yes in Canada! We put them in our un-heated garage to over-winter and they actually survive are ready to go by spring. We had lots left over this year due to a bountiful crop and this fig jam was the perfect and easy answer to use up all the uneaten figs. So thanks again. The jam is just beautiful.

    • Shiran
      September 21, 2016 at 10:23 am (6 months ago)

      Thank you so much for your sweet comment, Mary. I’m glad you like it 🙂

  6. Elizabeth
    September 23, 2016 at 3:33 pm (6 months ago)

    Hi! Love this recipe! Can I can them to make them last longer? And if so, do
    I follow the regular canning process? Thanks!

    • Shiran
      September 29, 2016 at 8:06 am (6 months ago)

      Thank you, Elizabeth! Yes, if you follow the regular process, it will keep for months. You can read more about it in the post above the recipe.

  7. Jody Maloney
    October 5, 2016 at 4:04 pm (6 months ago)

    Hello Shiran!
    I was excited to use this recipe, love the taste of it, but my mixture is still very watery. What is your recommendation to thicken it up?

    • Shiran
      October 6, 2016 at 3:28 am (6 months ago)

      Hi Jody, the water evaporates during cooking so at some point it should thicken up, so try to cook it for longer. Also, it would thicken more once cooled.

  8. Emily Gordon
    January 29, 2017 at 11:17 am (2 months ago)

    Hi! First time I have ever made jam and I followed your recipe. Only changes I made was to add some more water, sugar and lemon juice as I used a lot of figs and I cooked it for longer to thicken it up. It tastes delicious and I am so proud 🙂 Thank you!

    • Shiran
      February 2, 2017 at 6:37 am (2 months ago)

      Thank you Emily! 🙂


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