Small-Batch Fig Honey Jam

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Small-Batch Fig Honey Jam is an easy, fig jam recipe with no pectin, refined sugar or canning requirements.  It’s the easiest way to make homemade jam!

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 biggest 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.

So what does a person do when they come home with 6-8 pounds of fresh figs?  Make homemade fig jam, of course!  

Most people love figs or hate them, and the ones that love them really love them.  I’m a huge fig lover.  They’re 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. 🙂

If you’re a fig lover, see my Fig produce guide for handy info and a variety of fig recipes!

Small-Batch Fig Honey Jam

I stock-piled a few ripe figs in the fridge for some Fig prosciutto pizza, and the others that need to ripen a bit more are hanging out 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 fig jam recipe 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, that 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!

How to make fig jam

This recipe couldn’t be easier.  Follow my easy steps, and check out the fig jam recipe video at the bottom of this post.

1. Start by prepping the figs.  Remove the stems and halve or quarter them, depending on the size, and place them in a large sauce pan.
2. Prepare the jam.  Add the sugar, honey and lemon juice to the pan, and place over medium heat, stirring well to combine.  Bring to a boil, then reduce heat to medium low and cook for 45-60 minutes or until the figs are soft and the jam has thickened.   Be sure to stir often to prevent the jam from burning.  Remove from heat and stir in the vanilla extract, then cool at room temperature. 
3. Store the jam.  Once cooled, store in air tight containers in the fridge for up to 2-3 weeks.  You can also freeze the jam for up to 6 months.

Ways to use fig jam

• Assemble a cheese platter with fig jam, variety of cheeses such as brie, goat, manchego, and blue cheese, crackers, bread and fruit.
• Dip fresh figs in chocolate!
• Jam is also amazing as a spread for scones, toast, or waffles.
• Stir fig jam into your oatmeal for the ultimate breakfast.

Recipe notes

• I used a combination of coconut sugar and honey to control the sweetness of the jam (coconut sugar has a mild sweetness compared to honey).  Coconut sugar may be substituted with granulated sugar.
• This jam isn’t overly sweet.  If you prefer sweeter jam, you may want to taste the jam while it cooks and add more sugar or honey.
• If you prefer a smoother jam, process in a food processor.
• This jam may be canned — simply follow canning instructions!

If you love homemade jam, try my other jam recipes.

Additional fig recipes you’ll love:

Arugula fig salad

Baked brie and figs by The View From Great Island

Chocolate covered figs

Fig arugula pizza

Brie and fig crostini

Goat Cheese Fig Bites

Continue to Content

Small-Batch Fig Honey Jam

Yield: About 3 cups

Prep Time: 5 minutes

Cook Time: 45 minutes

Total Time: 50 minutes

Small-Batch Fig Honey Jam is an easy, fig jam recipe with no pectin, refined sugar or canning requirements.  It's the easiest way to make homemade jam!

Print

Ingredients

• 2 lbs. black mission or brown turkey figs, stemmed and quartered
• 3/4 cup of coconut or granulated sugar
• 1/2 cup honey (or sub with the same amount of sugar)
• Juice of 1 1/2 lemons
• 1 teaspoon pure vanilla extract

Instructions

1. 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 45-50 minutes. Be sure to stir the pan often to prevent sticking and/or burning, especially as the mixture thickens.
2. Remove from heat and stir in the vanilla. Cool completely.
3. Store the jam in an air tight container in the refrigerator for up to 3 weeks. Enjoy!

Notes

• I used a combination of coconut sugar and honey to control the sweetness of the jam (coconut sugar has a mild sweetness compared to honey).
• This jam isn't overly sweet. If you prefer sweeter jam, you may want to taste the jam while it cooks and add more sugar or honey.
• If you prefer a smoother jam, process in a food processor.
• This jam may be canned -- simply follow canning instructions!

Nutrition Information:

Yield:

48

Serving Size:

1 tablespoon
Amount Per Serving: Calories: 75Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 24mgSodium: 60mgCarbohydrates: 6gFiber: 0gSugar: 4gProtein: 7g

Nutrition information is mean to be an estimate only. The numbers will vary based on the quantity consumed, brands used and substitutions that are made.

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