This sweet fig jam is so easy to make at home! It’s the perfect pairing for breads, biscuits, danishes, and cheeses. It 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. If you have an abundance of figs, try making these delicious fig scones, or honey poached figs too!
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.
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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 ¼ cup honey instead of ¼ 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 ¼ – ⅛ 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.
How to Serve Fig Jam
One 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!
Serve this on homemade toasted bread and use my delicious recipe for Easy, No Knead Bread! This simple, no knead bread looks and tastes like it came from a bakery. An overnight rest gives this loaf lots of flavor without any effort. This is my go-to bread recipe!
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.
Fig Jam
Ingredients
- 2 pounds figs , stemmed and cut into ½-inch pieces (about 4 cups sliced figs)
- 1 ½ cups (300g) granulated sugar
- ¼ cup (60 ml) water
- ¼ cup (60 ml) lemon juice
- Pinch of salt
- 1 vanilla bean , split and seeded (optional)
- 1 cinnamon stick (optional)
Instructions
-
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.
Elisa @ Insalata di Sillabe says
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 says
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?) 🙂
Anita Smith says
Can this recipe be multiplied for a gallon of fog pieces?
Shiran says
Hi 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 says
Hi
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 says
I 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 says
No, last time I tried I mist completely
Reema Fernandes says
Thank you from Bangalore, India ! It turned out just yummilicious!!!
Reema Fernandes
Jack Ricketson says
I 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 says
hello, how much honey did you use? I assume it completely replaced the suger?
Shiran says
Hi 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 says
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 says
That’s so kind of you Vicky, thank you for sharing!
Brenda says
Can you substitute honey for the sugar? Not a fan of super sweet preserves.
Amallia @DesireToEat says
Great recipe, nice pictures. Lovely blog.
Shiran says
Thank you Amallia! 🙂
Wasantha says
Hi 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 says
Hi Wasantha! Thank you 🙂 Yes, use the figs just the way they are, you don’t need to peel them.
Sarah says
Hello. What do you mean ‘process for 5 mins’ what does this involve?
Shiran says
Hi Sarah, you can find more information about the process in this helpful guide. It explains everything in detail.
Mary Lynn Horton says
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 says
Thank you so much for your sweet comment, Mary. I’m glad you like it 🙂
Elizabeth says
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 says
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.
Jody Maloney says
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 says
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.
Jennifer says
I 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 says
Hi 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 says
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 says
Thank you Emily! 🙂
Patricia says
Can you boil the jars for a longer shelf life is so how long?
Shiran says
Hi Patricia, I talk about it in the post above, so please refer to it.
Alisha says
Great 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 says
Hi Alisha! Thank you so much! You can subscribe via email here or follow me on Instagram, Facebook, or Pinterest.
Gail says
First time making this fig jam and I am so happy with the result, as we have 8 fig trees it is sure to become a regularly used recipe in my house.
I omitted the cinnamon (hubby doesn’t like it) and added 1.5 teaspoon of vanilla extract otherwise recipe was unchanged. Delicious. Thank you.
Stephanie @ Pretty.Simple.Sweet. says
Hi Gail! So glad this recipe could help you make some fig jam with all those trees! Yum 🙂
Kathy says
This 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 says
Instead 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 says
Yes you can!
Mary says
If using vanilla extract instead of bean, how much extract should be used?
Shiran says
Hi Mary, I love vanilla so I would go for one teaspoon. Start with 1/2 teaspoon, and add as much as you like!
Brenda says
Can I double this recipe without issues?
Shiran says
It should be ok, just make sure you use a wide pot. The cooking time may take longer.
Paula says
Just made jam using this recipe and figs from my friends tree. It taste fabulous! Thank you for sharing!
Mary Rossi says
I am about to make this recipe this weekend. Thank you for sharing. Love figs! Love fig jam!
Holly stewart says
Hi 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 says
How many jars does this make. First time jam maker. Want to give some small jars to friends.
Shiran says
It really depends on the size of the jars. The recipe should yield 3-4 cups of jam.
Val says
This sounds awesome ,iam going to make this tommorow ,as a friend just gave me some figs
Jan Baker says
Hi 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 says
That’s so great to hear! You should come visit again!
Ivy says
can I skip water in your recipe?
Shiran says
For the best result, it’s better to stick to the recipe.
Jim says
Hello 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 says
Thank you so much, Jim! I’m so glad that you and your friends enjoy it!
Judy Mann says
Please 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 says
Hi Judy, you can multiply the recipe as much as you need to make more jars.
Jayne says
Just found your blog. I have lots of cheap figs and can’t to try your jam. Thankyou
JANICE says
tried your fig jam turned out great
Debbie says
I’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 says
Yes, there’s no need to peel them!
Patti says
Made this tonight turned out well. Thanks for sharing.
Lynn says
Love 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 says
My favorite is to serve it with a toast and blue cheese. Delicious!
Sandy M says
This 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 says
Calvados sounds amazing! I’ll try it myself!
Vibeke Pell says
Is 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 says
Hi Vibeke, you can read this helpful guide on how to freeze jams. In my experience, it’s perfectly fine to freeze them.
Donald Roberts says
My 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 says
Just 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 says
Of 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 says
I 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 says
Hi 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 says
Hi Liz, I’ve actually never used peppers to make jam before so I don’t know which ones work best.
Judy Mann says
Hello, 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 says
Hi Judy, click here for my fig scones recipe!
Rossafini says
I 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 says
Hi 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 says
Hi 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 says
Hi 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 says
Thank 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 says
Omg 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 says
Hi 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 says
Hello Shiran, can you use powdered pectin to speed up the processing time and insure gel?
Shiran says
Hi 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 says
Hello 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 says
OMG! 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 says
I 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 says
I 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 says
Thank you for the advice, Laura!
Denise Stelzig says
Do i need to peel my figs before cooking for jam
Shiran says
There’s no need to peel them.
Denise Stelzig says
Can 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 says
I 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 says
It’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 says
Hi 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 says
Thank you for sharing Denise!
Denise Miceli says
Hi,
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 says
Hi 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 says
Hi 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 says
Thank 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 says
I only have one pound of figs? Can I just cut the recipe in half or will it be off?
Thanks!
Pankaj Makwana says
Hi 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 says
Hello,
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 says
For a month or so it will be fine without a water bath.
Vanessa says
Would I be able to use dried figs? Steam them to soften?
Shiran says
Hi Vanessa. This recipe works only with fresh figs.
Lisa says
Thankyou 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 says
What 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 says
If 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 says
So happy I found your recipe! My first big fig harvest and I was searching for a great recipe.
Brad says
I love the simplicity of this recipe. Can’t wait to try it!! Can I freeze the jam??
Shiran says
Yes, it’s possible to freeze it.
Zac Phillips says
Just 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 says
Thank 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 says
Hi 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 says
Hi 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 says
Enjoyed 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 says
Stumbled 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 says
Hi 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 says
Yes, you can add a little at a time, until you like the flavor.
AnotherJenn says
I’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 says
I’m so glad! Thank you so much for your comment 🙂
Angelique Rossouw says
Hallo 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 says
Nice, took awhile to cook down, but very tasty. My yield was a scant three cups total. Next batch I will double everything.
Joyce N says
Thanks 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 says
Wow…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 says
Thank you Shiran for this amazing Recipe. I will definitely gonna try this Jam Soon.
Rob Thornton says
Hi Shiran from NewZealand, I have just made fig jam using your recipe. so easy and delicious. I used Vanilla essence to spark it up a bit. I will use it again.
Stephanie @ Pretty.Simple.Sweet. says
Hi Rob! That sounds amazing! Yum! Thanks!
Liese says
Would suggest holding back the water until you see how much water is in the figs as they cook down, been an hour and still soupy. Added another 1 lb of figs and 150 g of sugar but no water to see if that helps the batch cook down to a jam consistency.
Anne B Griffiths says
Hi!
Can I possibly freeze my figs and make the jam closer in to Thanksgiving or Christmas?
Thanks.
Anne
Stephanie @ Pretty.Simple.Sweet. says
Hi Anne! Yes, frozen figs should work just fine in a jam.
Eilene says
First time making your fig jam. Easy recipe & I used Lakanto Golden Monkfruit sweetener. The house smells incredible & I put cinnamon stick & squirt of real vanilla as I couldn’t get the fresh bean.
Stephanie @ Pretty.Simple.Sweet. says
Hi Eilene! You’ll have to let me know how the monkfruit sweetener works in this recipe. Did you do a 1:1 substitution?
John B says
Super easy and freaking delicious. Thank you!!!