Small-Batch Fig Jam is the easy way to make homemade fig jam with no pectin, refined sugar or canning requirements.  It’s sweet and luxurious and is the best way to use fresh figs!

Fig jam in a jar

My grandmother introduced me to fresh figs just before she passed away over 10 years ago, and I fell head over heels for them after the first bite.

I look forward to fig season every year now…I just wish the season wasn’t so short!

I’m very fortunate to have access to a family member’s fig tree, so I’m always on the lookout for delicious ways to utilize them.

While I love using them in a variety of fig recipes, most of the time I set them aside for my homemade Fig Jam.

 I’ve been making this jam for years, and it’s gotten rave reviews from my friends and family.

It’s so easy and delicious that you’ll never want to buy it again! 🙂

Spoon buried in a jar of fig jam

Why you’ll love this recipe:

  • This fig jam is sweet, luxurious and gets rave reviews every time.
  • It’s the easiest way to make homemade jam because there’s no pectin or canning required.
  • There are only 5 ingredients and no refined sugar.
  • It keeps for 3 weeks in the refrigerator or up to 6 months in the freezer.

Recipe ingredients

There are (5) ingredients included in these fig preserves, and a few can be customized based on what you have on hand.

Fig jam ingredients

Ingredient notes

  • Figs. I’ve used both brown turkey figs and mission figs in this recipe, but I’m sure any variety of fresh figs will work well. For best results, do not use dried figs as they don’t contain enough moisture.
  • Sweetener. This recipe includes a combination of honey and coconut sugar for the perfect flavor and sweetness. You can certainly substitute them with your favorite sweetener.
  • Lemon juice. Fresh lemon juice balances out the sweetness and makes the flavors pop. It may be substituted with fresh orange juice if desired.
  • Vanilla. The vanilla extract is optional but it adds a nice depth of flavor. It can be substituted with your favorite extract, spices such as cardamom, ginger or cinnamon stick as well.

How to make fig preserves

This recipe makes homemade jam extremely accessible because there are no special ingredients like pectin or canning equipment required.

Figs thicken so well all by themselves, that no pectin is necessary.  And because this is a small batch recipe, it’s simply stored in the refrigerator.

Of course you can follow canning instructions if you’d like to have some in the pantry, or it’s freezer friendly as well!

Pro tip:  For a smoother consistency, cut the figs into smaller pieces before cooking or process in a food processor after cooking.

See the recipe card and video below for full instructions.

How to make fig jam
  1. Remove the stems and quarter the figs. You may cut the figs smaller for a less chunky texture.
  2. Place the figs, sugar, honey and lemon juice in a large sauce pan and cook over medium heat until the sugar melts and the mixture comes to a boil.
  3. Reduce the heat to medium low and cook for 40-50 minutes until thickened, stirring often to prevent the jam from burning.
  4. Remove from heat and stir in the vanilla and cool completely.
Wooden spoon stirring fig jam in sauce pan

FAQs

What is the difference between fig jam and fig preserves?

The only difference between the two is the consistency. Fig jam typically has a smooth consistency, while fig preserves are more rustic with chunks of fruit.

How do you thicken fig jam?

No special ingredients are needed to thicken this fig honey jam as it thickens naturally. The liquid evaporates as it cooks, which thickens the jam, and it will thicken even further as it cools.

How long does homemade fig jam last?

This small batch fig jam will keep for up to 3 weeks in the refrigerator, or in the freezer for up to 6 months.

For a much longer shelf life, follow the water bath canning instructions from Ball or your favorite resource.

Fig preserves in a jar

Serving suggestions

Recipe notes

  • Pro tipFor a smoother consistency, cut the figs into smaller pieces before cooking or process in a food processor after cooking.
  • Recipe yields about 2 cups of fig preserves.  The number of servings will vary based on the thickness of the jam.
  • Change up the jam by subbing the lemon juice with orange juice or adding a cinnamon stick during cooking process.
  • Store fig jam in the refrigerator for up to 3 weeks or freeze for up to 6 months. It may be canned — simply follow canning instructions.
Spoon buried into jar of fig spread

Additional fig recipes you’ll love:

Did you try this recipe?

If so, be sure to leave a comment and star rating below, and don’t forget to tag @flavorthemoments on Facebook and Instagram!

Fig jam in a jar

Small-Batch Fig Jam

Small-Batch Fig Jam is the easiest way to make homemade fig jam recipe! There's no pectin, refined sugar or canning requirements, and it's a great way to enjoy fresh figs!
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Ingredients

  • 2 lbs. ripe fresh figs stemmed and quartered
  • 1/2 cup coconut sugar or sub with granulated sugar
  • 1/2 cup honey
  • 1 lemon juiced
  • 1 teaspoon pure vanilla extract

Instructions 

  • Place the figs, sugar, honey, and lemon juice in a large sauce pan and heat over medium heat, stirring to combine. Cook until the sugar melts, then bring to a boil.
    2 lbs. ripe fresh figs, 1/2 cup coconut sugar, 1/2 cup honey, 1 lemon
  • Reduce heat to medium low and cook until thickened, about 45 minutes. Be sure to stir the fig jam often to prevent it from burning, especially as the mixture thickens.
  • Remove from heat and stir in the vanilla.  Cool completely then transfer to jars and refrigerate. Enjoy!
    1 teaspoon pure vanilla extract

Video

Notes

  • Pro tip:  For a smoother consistency, cut the figs into smaller pieces before cooking or process in a food processor after cooking.
  • Recipe yields about 2 cups of fig preserves.  The number of servings will vary based on the thickness.
  • Change up the jam by subbing the lemon juice with orange juice or adding a cinnamon stick during cooking process.
  • Store fig jam in the refrigerator for up to 3 weeks or freeze for up to 6 months. It may be canned — simply follow canning instructions.

Nutrition

Serving: 1tablespoon, Calories: 47kcal, Carbohydrates: 12g, Protein: 0.3g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.04g, Monounsaturated Fat: 0.02g, Sodium: 5mg, Potassium: 73mg, Fiber: 1g, Sugar: 11g, Vitamin A: 41IU, Vitamin C: 2mg, Calcium: 11mg, Iron: 0.1mg

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

**This recipe was originally published in August 2015. The photos have been updated, step by step photos have been added, and the text has been modified to include more recipe information.

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