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.
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 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.
- 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)
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.