Small-Batch Fig Honey Jam is easy to make with no pectin or canning required! It’s rustic and chunky, with mild flavors of honey and vanilla.
I’m enjoying summer produce even more right now, because I know it’s going to be gone all too soon. One of my favorite seasonal items is figs, and the season is just too short. A while back I posted a photo of a box full of figs on Instagram that I’d gotten from a friend. Her parents have the hugest fig tree, and when it’s time, I go and help her pick as many as we can get down. Many people proclaimed their jealousy that I had so many figs, so don’t hate me, but I helped pick more yesterday and got yet another box of figs! We’re talking probably 6-8 pounds.
You hate me, don’t you? 😉
I think most people love figs or hate them, and the ones that love them really love them. I fit into that category. Figs are just scrumptious and feel like a complete luxury. I would spend $6 on a basket if I had to…I actually have many times in the past. But now, I have a fig hook-up and I couldn’t be happier about it. 🙂
So what does a person do when they come home with 6-8 pounds of fresh figs? Make jam, of course! And feed your face with a fig-mozzarella-arugula quesadilla with balsamic glaze while the jam cooks. Yes, I did that.
I stock-piled a few ripe ones in the fridge for some Fig Prosciutto and Arugula Focaccia Bread Pizza and the others that need to get a little more ripe are on the counter. I realized that as much as I love figs, I just can’t use them all and gave a large amount away.
With some jam.
This jam is special, not just because it’s made with sweet, delicious figs, but because you don’t need any pectin or special canning equipment. Figs thicken so well all by themselves, no pectin is necessary. Cool it down and store it in the refrigerator in an air tight container, or follow canning instructions if you’d like to have some in the pantry. The choice is yours!
Figs are so sweet, that they need some lemon juice to balance things out and tone the sweetness down. I subbed out some of the sugar for honey, which complements the fig flavor so well, as does the vanilla extract.
I don’t know about you, but I always think of fig jam when I’m putting a cheese plate together — it’s just magical with goat, manchego, and blue cheese. Oh, and stirring it into oatmeal is pretty amazing, too! There are so many options for this jam, and it makes everything it touches feel luxurious and special. 🙂
More fig love!
Almond Crusted Goat Cheese, Peach, and Fig Salad by Floating Kitchen
Fresh Fig Bites with Ricotta, Pistachios, and Honey Sherry Glaze by Flavor the Moments
Honey, Figs, and Ricotta Crostini by Honey & Figs
Roasted Fig & Ginger Ice Cream by Blahnik Baker
- 2 lbs. black mission or brown turkey figs, stemmed and quartered
- 1 cup of granulated sugar
- ½ cup honey (or sub with the same amount of sugar)
- Juice of 1½ lemons
- 1 teaspoon pure vanilla extract
- Place the figs, sugar, honey, and lemon juice in a large sauce pan and heat over medium-high heat, stirring to combine as the sugar melts. Bring to a boil, then reduce heat to medium and cook until thickened, about 50-60 minutes. Be sure to stir the pan often to prevent sticking and/or burning, especially as the mixture thickens. Remove from heat, stir in the vanilla, and cool completely.
- Store the jam in jars or other air tight containers in the refrigerator. The jam would be great for canning as well, just follow canning instructions if desired. Enjoy!