This sweet fig jam is so easy to make at home! It’s the perfect pairing for breads and cheeses and tastes absolutely incredible. With only a few ingredients, this recipe is simple to make.
I have a tendency to buy whatever fruit is in season in bulk. I absolutely love fresh berries, fresh mangoes, you name it! I usually end up making jam with some of it because I have so much, and it always comes out amazing! There’s nothing like homemade jam. So when I was gifted some fresh figs recently, I knew jam would be on the agenda.
Once of the things I love about fig jam is it unique, earthy taste. It’s the perfect accompaniment to a cheese board, or simply spread it on a piece of toast for a delicious bite!
How to make homemade fig jam
The jam needs to cook for awhile 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.
- In a medium saucepan, 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 the mixture uncovered and continuing to stir occasionally, for 30-60 minutes or until the liquid is thick and sticky and drops heavily from the spoon.
- Remove from heat and discard vanilla pod and cinnamon stick.
- To store: Spoon warm jam into jars, leaving ¼ inch space at the top and close with lid. Let cool to room temperature, then refrigerate. Store jam in the refrigerator for up to 2 months.
Note: 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.
How can I tell when the fig jam is done cooking?
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. There are two ways to test your jam for doneness:
- Use a thermometer and check the temperature. If it’s over 220°F, it’s done.
- Place some jam on a plate and put it in the freezer for 2 minutes, then run you finger through it. If the indentation stays in place once the jam is cool, the jam is done.
Can I flavor my jam?
You can add flavors to the jam such as vanilla and cinnamon. 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 fig flavor. I suggest starting with 1/4 cup honey instead of 1/4 cup sugar.
How to store jam properly
You can keep the jam for 2 or even 3 months in the refrigerator. If you would like to keep it for longer, 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. Leave 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.
More simple recipes you’ll love
- Peanut Butter and Jelly Brownies: Rich, fudgy brownies swirled with creamy peanut butter and fruity jam.
- Berry Compote: Incredible versatile and pairs perfectly with cheesecake, waffles, ice cream, and more.
- Lemon Raspberry Muffins: Moist, tender, and bursting with fresh lemon flavor.
- Strawberry Lemon Parfait: Individually portioned and beautifully served, these parfaits are a light delicate treat.
- Easy Homemade Chocolate Cake: The perfect chocolate cake topped with chocolate ganache glaze.
- 2 pounds figs , stemmed and cut into 1/2-inch pieces (about 4 cups sliced figs)
- 1 1/2 cups (300g) granulated sugar
- 1/4 cup (60 ml) water
- 1/4 cup (60 ml) lemon juice
- Pinch of salt
- 1 vanilla bean , split and seeded (optional)
- 1 cinnamon stick (optional)
-
In a medium saucepan, 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 mixture uncovered, continuing to stir occasionally, for 30-60 minutes or until the liquid is thick and sticky and drops heavily from the spoon (refer to above 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. Store jam in the refrigerator for up to 2 months.
126 Comments
Elisa @ Insalata di Sillabe
August 7, 2014 at 10:43 amHi 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 amI 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?) 🙂
Anita Smith
August 6, 2018 at 2:42 pmCan this recipe be multiplied for a gallon of fog pieces?
Shiran
August 7, 2018 at 7:12 amHi Anita, I’ve never made such a large batch of jam, but it’s possible. It will take longer to cook until it’s thick, so you can double the recipe, and make it in two batches (cooking them simultaneously).
Jacqueline
August 15, 2018 at 10:39 pmHi
I am so happy that I stumbled upon your recipe. My fig jam is wonderful!!! I added some honey 🙂 Thank you so much for sharing your recipe.
Blessings
Jacqueline
Constance
September 25, 2019 at 3:05 pmI have crippled the recipe and it worked great. Took forever (it seemed) to cook dosn. I think it works because there is no packaged pectin involved. I also added the tiniest pinch of cloves to the whole thing. So very good!
Nate
September 28, 2018 at 11:56 amNo, last time I tried I mist completely
Reema Fernandes
March 21, 2020 at 3:15 amThank you from Bangalore, India ! It turned out just yummilicious!!!
Reema Fernandes
Jack Ricketson
August 1, 2019 at 6:10 pmI just used your recipe for fig jam and it’s off the chain! Prepped figs in my nutri -bullet to make super smooth,also sectioned fresh lemons,deseeded and ran through the bullet. Used single source wildflower honey.Most outstanding jam I’ve ever made! Thanks so much!!
Kathleen Pianka
September 24, 2019 at 1:41 pmhello, how much honey did you use? I assume it completely replaced the suger?
Shiran
September 27, 2019 at 2:18 amHi Kathleen, I don’t recommend replacing all the sugar with honey since the honey can overpower the taste of the figs. I suggest starting with 1/4 cup honey instead of 1/4 cup sugar.
Vicky
August 8, 2014 at 5:32 pmAbsolutely 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 pmThat’s so kind of you Vicky, thank you for sharing!
Brenda
July 28, 2019 at 9:46 amCan you substitute honey for the sugar? Not a fan of super sweet preserves.
Amallia @DesireToEat
August 13, 2014 at 9:41 amGreat recipe, nice pictures. Lovely blog.
Shiran
August 13, 2014 at 2:01 pmThank you Amallia! 🙂
Wasantha
January 24, 2015 at 5:05 amHi Shiran,
I love your recipe and the photos. Very tempting!
For the jam, do you use the figs with the skin?
Many thanks.
Wasantha
Shiran
January 24, 2015 at 12:43 pmHi Wasantha! Thank you 🙂 Yes, use the figs just the way they are, you don’t need to peel them.
Sarah
February 29, 2016 at 6:59 pmHello. What do you mean ‘process for 5 mins’ what does this involve?
Shiran
March 2, 2016 at 4:35 amHi Sarah, you can find more information about the process in this helpful guide. It explains everything in detail.
Mary Lynn Horton
September 20, 2016 at 3:36 pmThank 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 amThank you so much for your sweet comment, Mary. I’m glad you like it 🙂
Elizabeth
September 23, 2016 at 3:33 pmHi! 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 amThank 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.
Jody Maloney
October 5, 2016 at 4:04 pmHello 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 amHi 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.
Jennifer
August 15, 2017 at 11:47 pmI am so excited to make this, but it has been on low for almost 2 hours now and it is still not thick. I followed this recipe exactly. It smells delicious, but I want to go to sleep!!
Shiran
August 17, 2017 at 2:11 pmHi Jennifer, if it’s watery, try to turn up the heat. The water should evaporate at some point and the sauce will thicken up.
Emily Gordon
January 29, 2017 at 11:17 amHi! 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 amThank you Emily! 🙂
Patricia
June 26, 2017 at 10:49 amCan you boil the jars for a longer shelf life is so how long?
Shiran
June 28, 2017 at 7:03 amHi Patricia, I talk about it in the post above, so please refer to it.
Alisha
July 1, 2017 at 6:19 pmGreat recipe! This is my first time making jam (or fruit preserves of any kind!) The receipt was easy to follow and the jam came out perfect. I can’t wait to pair it with chèvre on a thin slice of crusty french great and a nice glass of wine. Thank you for posting. How can I follow your blog?
Shiran
July 2, 2017 at 2:45 amHi Alisha! Thank you so much! You can subscribe via email here or follow me on Instagram, Facebook, or Pinterest.
Kathy
July 20, 2017 at 9:03 pmThis recipe was easy to follow and turned out beautifully. We omitted the vanilla bean but loved the flavor from the cinnamon stick. Great tasting jam!
Joan
July 26, 2017 at 3:59 pmInstead of a vanilla bean, could I just add a little vanilla? I’m going to try this recipe tomorrow with figs from our yard.
Shiran
July 27, 2017 at 8:12 amYes you can!
Mary
August 5, 2017 at 9:24 amIf using vanilla extract instead of bean, how much extract should be used?
Shiran
August 6, 2017 at 5:05 amHi Mary, I love vanilla so I would go for one teaspoon. Start with 1/2 teaspoon, and add as much as you like!
Brenda
July 29, 2017 at 11:04 amCan I double this recipe without issues?
Shiran
July 30, 2017 at 2:32 pmIt should be ok, just make sure you use a wide pot. The cooking time may take longer.
Paula
August 2, 2017 at 12:38 amJust made jam using this recipe and figs from my friends tree. It taste fabulous! Thank you for sharing!
Mary Rossi
August 4, 2017 at 9:58 amI am about to make this recipe this weekend. Thank you for sharing. Love figs! Love fig jam!
Holly stewart
August 4, 2017 at 9:48 pmHi Shiran. I too made my 1st jam. We have 2 beautiful black fig trees. This year we have so many figs we didn’t know what to do. Thank you so much. I also made fig bars as well.
Larie
August 8, 2017 at 11:40 amHow many jars does this make. First time jam maker. Want to give some small jars to friends.
Shiran
August 8, 2017 at 1:00 pmIt really depends on the size of the jars. The recipe should yield 3-4 cups of jam.
Val
August 13, 2017 at 12:54 amThis sounds awesome ,iam going to make this tommorow ,as a friend just gave me some figs
Jan Baker
August 13, 2017 at 2:54 pmHi Shiran, Thank you for this recipe. I decided this year to make fig jam instead of fig newtons with all the figs from our tree. I was glad you put the tempertaure of 220 because mine were still watery after 60 minutes – my low on my stove must be too low. So I turned up the heat a bit and waited until I got to 220 and it turned out great!!! Plus, wanted to tell you I enjoyed my trip to Israel in 1998 -beautiful country – best trip of a lifetime!!
Shiran
August 14, 2017 at 4:25 amThat’s so great to hear! You should come visit again!
Ivy
August 17, 2017 at 12:44 amcan I skip water in your recipe?
Shiran
August 27, 2017 at 7:48 amFor the best result, it’s better to stick to the recipe.
Jim
August 22, 2017 at 10:33 pmHello Shiran! Love your fig jam/preserve recipe! It calls for less sugar than most, and it comes out great. I have used your recipe to make about 3 dozen 8oz. jars of fig jam (cookin’ a batch up as I type). I’ve given most of them out to friends, and they all love it! Thank you for the recipe!
Shiran
August 23, 2017 at 5:31 amThank you so much, Jim! I’m so glad that you and your friends enjoy it!
Judy Mann
July 22, 2018 at 7:21 pmPlease share with me how many figs you used for a big batch! Mine was only three jars and I would love to make some to share.
Thank you, Judy
Shiran
July 23, 2018 at 8:03 amHi Judy, you can multiply the recipe as much as you need to make more jars.
Jayne
August 24, 2017 at 6:29 amJust found your blog. I have lots of cheap figs and can’t to try your jam. Thankyou
JANICE
August 27, 2017 at 12:11 amtried your fig jam turned out great
Debbie
August 28, 2017 at 7:30 pmI’m anxious to try your fig jam recipe. I do have a silly question. Do you leave the outside of the fig on when you chop it?
Shiran
August 29, 2017 at 4:30 amYes, there’s no need to peel them!
Patti
September 1, 2017 at 12:55 amMade this tonight turned out well. Thanks for sharing.
Lynn
September 7, 2017 at 6:29 pmLove this recipe and so easy to make! Making my 3rd batch now. I wish I knew how easy and delicious this jam was last summer when my fig tree was full of fruit! I usually just wrap figs in prosciutto stuffed with a little blue cheese and BBQ, another delicious use of figs!
Shiran
September 11, 2017 at 3:52 amMy favorite is to serve it with a toast and blue cheese. Delicious!
Sandy M
September 9, 2017 at 4:39 pmThis is a great recipe and with all due respect for you Shiran, fun to play with. I substituted Calvados for the water and Calvados soaked vanilla bean, and wow! It was all I could do not to sit down with a spoon and eat it right out of the saucepan. Next time I will add a bit of Balsamic vinegar to make a savory fig jam. I also used an immersion blender to break up the bigger chunks of fig. With any hot liquid, though, be careful not to let it splash on you.
Shiran
September 11, 2017 at 3:44 amCalvados sounds amazing! I’ll try it myself!
Vibeke Pell
September 24, 2017 at 1:58 pmIs this recipe conducive to the freezer method? I have a tree going through its second baring, and I so love freezing my jams!! They taste like your eating fresh fruit!! Thanks in advance for any help.
Sincerely Vibeke
Shiran
September 26, 2017 at 6:12 amHi Vibeke, you can read this helpful guide on how to freeze jams. In my experience, it’s perfectly fine to freeze them.
Donald Roberts
October 11, 2017 at 2:21 pmMy neighbor can’t keep up with all her figs and every morning she leaves me some on my porch. Decided to try something different with them and came across your recipe. I cut back on the sugar and added a little honey. It is AWESOME!
Ned Dragston
October 18, 2017 at 4:30 pmJust for the heck of it, I pushed my figs through a chinois this year and made fig jelly per your recipe but also with a bit of orange juice and zest. If you like to eat figs with brie or other soft cheese—it’s a dream! Turned out fantastic. Then I took the bits that didn’t go through the chinois and added a lot of sliced orange, pulp and peel, plus honey instead of sugar. And WOW. Superb toast jam.
Chaitra
April 19, 2018 at 3:21 pmOf all the fig jam recipes I have researched, yours seems to be the simplest and the most popular. Do you have any suggestions on how to go about this with dried figs? I have a full bag of it.
Shiran
April 20, 2018 at 3:21 amI haven’t used dried fruit in jams, so I don’t have a recipe for it. I’m guessing that you’ll need to place the dried figs in water first and let it sit for a while until figs are plump.
Liz Mcillece
July 10, 2018 at 5:47 pmHi Shiran, I was gifted about 3lbs of figs and am going to use your recipe. I’m wondering if you’ve ever added peppers to this to get a sweet & spicey combo, would you recommend trying this? What type of peppers do you think would work best?
Shiran
July 11, 2018 at 8:45 amHi Liz, I’ve actually never used peppers to make jam before so I don’t know which ones work best.
Judy Mann
July 22, 2018 at 7:18 pmHello, I wanted to say thank you for a very straight forward recipe. The Fig Jam or preserves turned out very well. I wanted to comment on the addition of honey. I substituted 1/4 cup of honey for 1/4 part of the sugar, because I love honey. However, for me, it overpowered the taste of the figs and that is the main taste in my jam. I will try the recipe next time using only sugar. I wanted to warn people of that since it is a lot of time and effort to not taste the delicate fruity taste of the fig.
It looks beautiful and the texture is perfect. It took an hour and a half on the burner to get to the perfect texture and temperature. Thank you again! Any fig Scone recipes?
Shiran
July 23, 2018 at 8:06 amHi Judy, click here for my fig scones recipe!
Rossafini
July 27, 2018 at 1:03 pmI making this for the second year in a row. And I love it. Brought it to a potluck served it with different cheeses and crackers and everyone raved about it . The only substitute I made was to swap out the water for white wine . Yum! Also I froze half of it and it lasted for a year
Patty R
July 28, 2018 at 7:17 pmHi Shiran, I made a double batch of jam today, and it came out delicious. I used apple juice in place of water though because I had an open container and wanted to use it up, Love that it has less sugar than most recipes. Thanks for sharing it, Patty R.
Tammy
August 1, 2018 at 1:59 amHi I will try your recipe can you explain how many actual figs is needed for your recipe 4 cups? How many jars does that make ? Also I’ve never cooked figs do I peel the skin off? Thx
Shiran
August 1, 2018 at 9:19 amHi Tammy, it depends on the size of the figs, so I can’t say exactly how many. The recipe makes approximately 3-4 cups of jam (1 cup is 240 ml).
wcoastmom
August 1, 2018 at 12:46 pmThank you for the recipe! We have a decent crop this year. I cut the sugar down to 1 cup & added 1/2 tsp of vanilla extract since I didn’t have any vanilla beans. I cooked it for 3 hours to really get it to thicken up.
Vlatka Rideout
August 5, 2018 at 9:40 pmOmg tastes like pure sugar and I only used half the amount. I am going to pick more figs tomorrow, can I just boil figs with lemon and water and no sugar and add to the first batch ? Or, will it not thicken without sugar ?
Shiran
August 7, 2018 at 7:22 amHi Vlatka , the sugar is essential for successful jam-making. It doesn’t just give flavor but also texture, and without it the jam won’t set as well. It also acts as a means of preservation.
Sharon
August 28, 2018 at 12:15 amHello Shiran, can you use powdered pectin to speed up the processing time and insure gel?
Shiran
August 28, 2018 at 7:44 amHi Sharon, you can use pectin, but I don’t know the exact amount you’ll need for this recipe because I haven’t used it.
Charlie
August 28, 2018 at 12:25 amHello and thank you for this delicious recipe. I’m not a big fan of figs but when my neighbor gave me just over 2 lbs of figs I went looking for a recipe and found yours. The first batch I made with just the cinnamon stick because I had them. The consistancy was like apple butter. Then more figs arrived. I cooked the second batch a little longer. It is more like a nice jelly. Both wonderful. Thanks again for sharing your recipe.
Sharon Mills
August 28, 2018 at 3:58 amOMG! Soooooo delicious! I used 2.75lbs of figs and adjusted the recipe accordingly. This gave me 5oz of lemon juice so I used 4oz of lemon juice and 1oz of Pomegranate Balsamic Vinegar. I also used 2tps of vanilla in place of the bean (too expensive). Cooked for nearly the full hour, but boy it is GREAT! I used Punch Berry Figs.
Polly
September 4, 2018 at 6:48 amI made a huge quantity of this jam the other day adding a whole stick of vanilla and half of one of cinnamon. It took two hours to thicken as I was using double the quantity but it was well worth the wait! Delicious! I then tried to vary the recipe with my next batch (we have a huge fig tree !) , adding some Reine-Claude (greengages), omitting the vanilla and cinnamon but adding grated fresh ginger instead, a small glass of local liquor d’armagnac à l’orange and substituting half of the white sugar for brown cane sugar. The result is very different – also delicious – the ginger goes well with the figs and the jam is less sweet. However, it sealed into the jars (the ones with the rubber seal) leaving condensation on the top of the jars. I have looked this up and apparently it isn’t a problem and the jam should keep as well. I used the additional immersion in boiling water to ensure a longer shelf life.
Laura G2
September 4, 2018 at 4:24 pmI followed this recipe and made the most amazing fig jam – thank you so much! My first jam ever.
Then…I got ambitious, spent 2 hours picking and scaled up to a 3kg batch. It cooked for hours before getting sticky and then…tasted terrible! Very bitter. After researching online, I think it’s because I had a few underripe figs in. Next time I will be much more selective! Just a warning to other newbies to figs…smaller batches to reduce risk and no under ripe figs! Turns out they are not like apples, and do need to be ripe. Fabulous recipe if you’re not as daft as I was though.
Shiran
September 5, 2018 at 11:24 amThank you for the advice, Laura!
Denise Stelzig
September 7, 2018 at 12:20 pmDo i need to peel my figs before cooking for jam
Shiran
September 8, 2018 at 11:09 amThere’s no need to peel them.
Denise Stelzig
September 10, 2018 at 12:27 pmCan i just add honey or do i need to add refined sugar. I was going to just use 1/2 cup of honey…whats your thoughts?
Shiran
September 11, 2018 at 5:15 amI personally think that the honey can overpower the flavor of the figs so I don’t recommend using only honey. Also, sugar is a necessary ingredient when making jam.
Lee Nelson
September 15, 2018 at 5:02 pmIt’s been our first time making jam of any sort and together me and my girlfriend decided to make strawberry jam, blackberry jam locally picked of course!! 🙂 and also used this recipe for a fig jam. We have to say it’s turned out ABSOLUTELY DELICIOUS and we love it!! Gona try tweaking around with other fruits and see what we discover 🙂
Denise Whitacre
September 24, 2018 at 8:20 pmHi Shiran: I just made your jam recipe, and it turned out beautifully. I had found a similar recipe on a Pinterest, but I wanted directions for placing it in a hot water bath, to keep the jars longer, so I used your recipe. The other recipe called for 2 tablespoons of balsamic vinegar, but not 1/4 cup of water, so I put the 2 tablespoons of balsamic vinegar into the 1/4 cup, then filled the cup the rest of the way up with water. I thought you might like my substitution, so that you could try it for a variation. Next time I make the recipe, I will just use 1/4 cup of the balsamic vinegar since the two tablespoons were very subtle.
Thanks for sharing your wonderful recipe! ❤️
Shiran
September 25, 2018 at 10:57 amThank you for sharing Denise!
Denise Miceli
October 11, 2018 at 6:52 pmHi,
I am in the process as I write to ask you about the sugar/honey ratio? If I use 1-1/2 cups sugar do I use 1/2 honey?
Thanks!
Shiran
October 14, 2018 at 7:52 amHi Denise, personally I don’t like a strong honey flavor, but it’s really about personal taste. I suggest to replace 1/4 cup of the sugar with 1/4 cup honey.
Vilma
July 23, 2019 at 6:18 amHi Shiran,
this recipe looks simply delicious. I love fig jam and I would love to make my own. I just wanted to ask you if I could substitute sugar for honey or agave syrup and if also I could make half the amount of jam.
Thanks for your time!
Michael Ann
August 9, 2019 at 3:48 pmThank you for this wonderful and simple recipe. My jam turned out perfect! Like others, I had to raise the heat to get it to thicken, but I had made jam before and knew the 220 degree rule, so that helped. Thanks again, it’s delicious jam!
Lise
August 24, 2019 at 4:14 pmI only have one pound of figs? Can I just cut the recipe in half or will it be off?
Thanks!
Pankaj Makwana
August 25, 2019 at 5:47 pmHi thanks for the recipe. I tried with 2 lbs of fruit with sugar and cinnamon and it turned out lovely. Vacuum packed some in a jar it will last me a long time. Have you tried fig leaf tea? It’s amazing with a lot of health properties and you can cook with leaves for an infused coconutty taste or eat it.
Annette Carrozzo
September 10, 2019 at 7:37 pmHello,
I think I made this last year and it was so delicious! I forgot, do you do a water bath if you only keep the jam for a few weeks? I wasn’t sure if the water bath is only if it’s kept in a dark place for months at a time. Thank you!
Shiran
September 18, 2019 at 7:59 amFor a month or so it will be fine without a water bath.
Vanessa
September 17, 2019 at 9:59 pmWould I be able to use dried figs? Steam them to soften?
Shiran
September 18, 2019 at 7:38 amHi Vanessa. This recipe works only with fresh figs.
Lisa
February 1, 2020 at 2:50 amThankyou for the recipe Shiran absolutely gorgeous, reminded me of my grandmothers fig jam. I tripled the recipe and made a large batch turned out perfect
Danielle
June 25, 2020 at 11:52 amWhat type of figs do you use in your recipe? I am stuck between buying more expensive mission figs and a better deal I found for the Turkish figs and not sure if it matters. I just don’t want the jam any lighter than what yours looks like in the picture. Thanks!
Shiran
June 29, 2020 at 2:20 amIf you ask me, it doesn’t matter 🙂 One can taste better than the other of course, but it depends on personal taste and I think both would be delicious as long as you enjoy eating the figs.
Stephanie
July 6, 2020 at 12:45 pmSo happy I found your recipe! My first big fig harvest and I was searching for a great recipe.
Brad
July 11, 2020 at 2:06 pmI love the simplicity of this recipe. Can’t wait to try it!! Can I freeze the jam??
Shiran
July 12, 2020 at 5:03 amYes, it’s possible to freeze it.
Zac Phillips
July 27, 2020 at 4:33 pmJust made it for first time. Tastes so good! I get why you said don’t use too much honey. Less is definitely more when it comes to the honey. Tried it off spoon while still hot. Cant wait to try it after it cools.
Marcy Lauryl Lewis
August 20, 2020 at 1:52 amThank you so very much for the recipe! I made a quadruple batch tonight and even my children are so excited, saying it smells so good! I didn’t have vanilla bean so used just a splash of vanilla extract and did use a cinnamon stick. My 8 pounds of figs were so ripe I tor them by hand instead of slicing and I did have to cook them down for about three hours then ended up running them through a blender then cooking for maybe 10 more minutes. They’re out of the hot water bath now and look so pretty! The quick taste test while still hot was divine! So excited to try them once they cool off. This was a very fun recipe. My first jam made without pectin, too!
-Marcy from Washington State, USA
Alexandra
August 20, 2020 at 3:29 amHi Shiran! Made the jam today and it’s great!!! a couple of questions:
1) The ration of sugar to figs is 3:10 instead of 1:1 for most jams…are you sure the ratio is high enough for preservation?
2) Is there a need to use a spatula to remove air bubbles?
Many thanks!
Shiran
August 23, 2020 at 5:47 amHi Alexandra. I like this homemade version with less sugar and I usually make a small batch and if there are any leftovers it can be frozen. But if you’re planning to keep it for months, I probably would recommend adding more sugar.
Alison
August 27, 2020 at 9:35 pmEnjoyed reading your recipe. In Australia it’s not fig season, and have finished my jam I made in summer. I have kilos of figs in the freezer for such a time as this. Freezing them still makes good jam. I make mine with fig, squashed grapes and blanched almonds. Have made it for years. But I’m going to make yours this time. I love giving the jars away and people love getting them. Thank you for your recipe.
Lynn
September 1, 2020 at 2:17 pmStumbled across this simple yet delicious recipe. It’s great! I will incorporate it in one of my bakes and tag you if that is ok with you!
Yasmin
September 2, 2020 at 1:25 pmHi Shiran! I was lookign for a recipe for fig jam and came across yours. Which sounds delicious. But I wanted to ask you if I can use cinnamon powder as I do not have cinnmon sticks at the moment…
Shiran
September 7, 2020 at 5:27 amYes, you can add a little at a time, until you like the flavor.
AnotherJenn
September 17, 2020 at 7:05 pmI’ve used this recipe every fig season for the last few years and it never fails. After about 45 minutes of simmering, I take out the vanilla bean and pulse it with a stick blender to get it the texture of chunky applesauce. That makes the jam suddenly appear much thicker. I put it in jars then and it thickens as it cools. The jam would be overcooked if I kept it on the heat until it was the thickness it should be when cool.
Shiran
September 18, 2020 at 3:36 amI’m so glad! Thank you so much for your comment 🙂
Angelique Rossouw
January 2, 2021 at 10:47 amHallo there. I live in South Africa. Most people here have a lemon. fig, apricot or pomegranite tree. We love to make jams and preserves. I have a 9kg of apricots just waiting for the pot and today received a gift of a 20kg crate of figs. I see my children already began eating some of them, but there is still more than enough. I even make jam from my roses that are specially selected. Most batches I make are quite big and keep up to a year in the cupboard. I just sterilise my jars. Where I live we have huge vineyards and as it is harvesting time, I am going to see if I can buy some grapes. There are so many , they just give you a crate. Keep up the good word. Your recipes looks delicious.
Matthew
July 21, 2021 at 8:18 pmNice, took awhile to cook down, but very tasty. My yield was a scant three cups total. Next batch I will double everything.
Joyce N
August 1, 2021 at 2:23 pmThanks for a lovely recipe! I was given 1 lb of figs (similar to yours in colour) and came across your recipe. I did use less than half the sugar and still found it very sweet. So I added a bit more lemon juice (which is also adds natural pectin) and grated lemon rind. Also a bit of grated ginger. I plan to serve some this evening on top of buttermilk panna cotta. Can hardly wait!
Vicki Drakopoulos
August 8, 2021 at 1:59 amWow…so happy with this recipe. I started using this last year. Originally from New Hampshire, I am now living in Greece. We have two big fig trees, so we have lots of figs, to say the least. I also put the jam in freezer bags and enjoy this yummy jam year round. Family and friends rave about this jam, which of course gives me great joy! Thank you so much….
Chris
March 19, 2022 at 3:04 pmThank you Shiran for this amazing Recipe. I will definitely gonna try this Jam Soon.