Homemade Fig Jam is a sweet and delicious spread with a unique flavor that is both fruity and floral. The figs give the jam a rich, syrupy texture and a beautiful purple color. The sweetness of the sugar is balanced by the acidity of the lemon juice, resulting in a perfectly balanced jam.
We love to serve fig jam with cheese and crackers or crostini. In fact, it’s a great addition to any charcuterie board. And while you can certainly buy fig jam from a store, it’s easy and delicious to make at home! Be sure to give this fig jam recipe a try the next time you see fresh figs at the market!
If you’re looking for more small bites, check out all of our easy snack recipes, including these irresistible Crunchy Fried Goat Cheese Balls, Marinated Olives, or these Sweet & Salty Bacon Wrapped Dates.
Ingredient Notes
Here’s the deal: fig season typically only lasts from about August to October (sometimes into November). There’s also a very short season in early June. But with fresh figs only popping up at US markets a few times a year, you’ve gotta make the most of them while they’re around. Plus, this way you can have fig jam all year round!
- Fresh Figs: We used a combination of Black Mission figs and Kadota figs (stems removed), but you can use any variety you like! Learn more about the different fig varieties here.
- Granulated sugar: This enhances the flavor of the fruit and balances the acidity of both the figs and the lemon juice. It also helps to preserve the jam and thicken it. When sugar absorbs excess water from the fruit, it allows the jam to thicken and binds everything together.
- Fresh lemon juice: To balance out all the added and natural sugars.
- Water: To thin out the jam a bit so it’s got the right texture.
How To Make Homemade Fig Jam
This homemade fig jam recipe could not be simpler. Start with fresh figs, any variety you like, then cut them into small, bite-size pieces.
- Mix ingredients in a saucepan. Combine figs and sugar in a nonreactive saucepan. Stir well, then let the mixture sit for 10 minutes.
- Add water and fresh lemon juice, then bring the mixture to a boil over medium-high heat, stirring until the sugar is dissolved.
- Reduce the jam. Lower the heat to medium, then simmer for 20 minutes, or until thickened. Remove from the heat and allow to cool.
- Chill, then serve. Fig jam can be enjoyed immediately, but we like to serve it slightly chilled. Transfer to glass jars or containers, then refrigerate until needed. Allow the jam to sit out at room temperature for 15-20 minutes before serving.
Check for doneness: To test if the jam is ready, place a small amount on a chilled plate or spoon. If it sets and wrinkles when you push it with your finger, it’s done.
FAQs
You can use any type of figs for this recipe, but black figs are the most common and have a rich, sweet flavor.
Homemade fig jam will last for up to 2 months in a refrigerator.
Yes, you can freeze homemade fig jam for up to 6 months! Be sure to thaw it completely in the refrigerator before serving.
Fresh figs work best for this recipe, but you can use dried figs in a pinch. Soak them in warm water for about an hour before using.
Expert Tips
- Use ripe figs for the best flavor and sweetness.
- For a smoother jam, purée the figs in a food processor before cooking.
- To prevent the jam from sticking to the pot, stir it frequently while it is cooking.
- If the jam is too thick, add a little more water. If it is too thin, cook it for a few minutes longer.
- If using canning jars, be sure to sterilize them first. To do this, place the jars in a boiling water bath for 10 minutes.
Make-Ahead, Leftovers, & Storage
- To make-ahead: This can be made up to 2 weeks in advance, then stored in a fridge for up to 2 months. It’s perfect for gifting too!
- To freeze: Homemade fig jam can be frozen for up to 6 months. Cool completely before placing in a freezer. Thaw it completely in the refrigerator before serving.
What’s the difference between jam and preserves?
Jam is made with mashed fruit, while preserves contain whole or large pieces of fruit. In other words, jam is smoother and more spreadable, while preserves have a chunkier texture. So technically, without mashing, this is a fig preserves recipe. We love the big pieces of fruit, but you can absolutely mash or purée to reach your desired consistency.
How To Serve
Fig jam is incredibly versatile and can be enjoyed in a variety of ways. Here are a few ideas:
- Spread homemade fig jam on toast, bagels, or English muffins.
- Pair with cheese, like brie or goat cheese, for a savory-sweet appetizer. It would be phenomenal on a grilled cheese sandwich!
- Add it to homemade pizza!
- Use it as a filling for pastries, such as croissants or danishes.
- Serve it with yogurt, oatmeal, or pancakes.
- Drizzle it over ice cream or cheesecake.
- Add it to smoothies or milkshakes.
- Use it to make a glaze for pork or chicken.
Substitutions and Variations
- Sugar: You can use any type of sugar for this recipe, such as brown sugar or cane sugar. However, granulated sugar will give the jam the clearest color.
- Lemon juice: You can substitute white vinegar for the lemon juice, but be sure to use less vinegar, as it has a stronger flavor.
- Add other flavors! You could easily add the peel from oranges or lemons (or simply grate lemon zest into the jam) for a citrusy taste. Or consider adding cinnamon sticks, a splash of vanilla extract, or cardamom for a warmer flavor, perfect for fall.
Truly my favorite addition to any charcuterie or cheese board. The flavor really shines through when paired with savory meats and cheeses — yum!
If you make this Homemade Fig Jam recipe, please let us know by leaving a review and rating below!
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How To Make Fig Jam
Equipment
Ingredients
- 2 lbs fresh figs cut into small bite-size pieces, about ½-inch (such as black mission figs, Kadota figs, brown turkey figs, or tiger figs)
- 1⅓ cups (180g) granulated sugar
- ½ cup water
- ¼ cup (4 Tbsp) fresh lemon juice from 1 large or 2 medium lemons
Instructions
- Mix ingredients in a saucepan. Combine 2 lbs chopped figs and 1½ cups (180g) sugar in a nonreactive saucepan. Stir well, then let the mixture sit for 10 minutes. The sugar will help to release the natural juices in the figs.
- Add remaining ingredients, then cook. Add ½ cup water and ¼ cup (4 Tbsp) fresh lemon juice, then bring the mixture to a boil over medium-high heat, stirring occasionally until the sugar is dissolved.
- Reduce the jam. Lower the heat to medium, then allow it to simmer for 20 minutes, or until thickened. Remove from the heat and allow to cool.
- Chill, then serve. Fig jam can be enjoyed immediately, but we like to serve it slightly chilled. Transfer to glass jars or containers, then refrigerate until needed. Before serving, allow the fig jam to sit out at room temperature for 15-20 minutes.
Nutrition
*Recipe from Food & Wine.
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