Small-Batch Fig Jam
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!
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! 🙂
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.
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.
- Remove the stems and quarter the figs. You may cut the figs smaller for a less chunky texture.
- 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.
- Reduce the heat to medium low and cook for 40-50 minutes until thickened, stirring often to prevent the jam from burning.
- Remove from heat and stir in the vanilla and cool completely.
FAQs
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.
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.
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.
Serving suggestions
- Fig jam is a must for an epic cheese board.
- Stir into oatmeal or overnight oats for the perfect breakfast.
- Use fig spread on sandwiches, scones, toast, pancakes or waffles.
- It makes a wonderful condiment with air fryer pork chops and air fryer chicken breast.
Recipe 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 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.
Additional fig recipes you’ll love:
- Arugula fig salad
- Baked brie and figs by The View From Great Island
- Chocolate charcuterie board
- Brie and fig crostini
- Fig flatbread pizza
- Goat Cheese Fig Bites
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Small-Batch Fig Jam
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
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
**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.
132 Comments on “Small-Batch Fig Jam”
Oh this jam sounds just perfect, Marcie! I love that this requires only a few ingredients. I hardly ever buy figs, so I’m going to have to so that I can try this jam out. What a great way to use up fresh summer produce!
Thank you, Gayle! I’m in love with this jam right now and putting it on as many things as I can! 🙂
Girlfriend you do figs right! This looks amazing!
I certainly wouldn’t want to do them wrong! haha Thanks, Jocelyn! 🙂
Fig jam is just the best! Love your recipe and the gorgeous photos!
Thank you much, Medha — I appreciate that nice compliment! I’m chin deep in figs and loving every minute of it. 🙂
I love figs and never thought to make jam! What a wonderful way to savor the flavor! Pinning!
Thanks so much, Raquel! I love fig jam on crostini with fancy cheese, which there may be a recipe coming for VERY soon.:)
Marcie – your fig jam looks incredible! And no pectin to boot!!! Love how you toned down the sweetness with lemon and honey!
Thank you so much, Shashi! Figs thicken up so perfectly — it’s amazing. And I’m using this everywhere I can! 🙂
This jam is so beautiful! And I love how easy it comes together!
Thanks so much, Annie! The easier the better in my book! 🙂
I am totally with you on some fig lovin’! They do taste very luxurious and I can not get enough of them during this time of year! So while I don’t hate you for having a great hook up, I am super jealous! 😉 I LOVE this jam!! Figs, honey and vanilla? Oh my goodness- yum to the extreme!! And your Quesadilla idea? I need that! Pinned and definitely making this. For sure! Cheers!
Figs are the best in sweet and savory dishes — pizza, quesadillas, salads — they’re the best! Thanks, Cheyanne, and I appreciate the pin! 🙂
I am so jealous! I canNOT get figs where I live. I saw them once this year and I decided to wait on buying them. I never saw them again. 🙁 This jam looks delicious though! I will have to pin it to make next time I see them in the stores.
I’m so sorry you can’t get figs, Melissa — if I could send you some I would! I hope you find some soon! 🙂
Ok, well maybe I’m just hating you a teeny tiny bit. Ha! So jealous of your figs. That’s really awesome. I used to have a fig tree that grew near me in an abandon lot, so I would have all the figs to myself. It was pretty glorious. This jam is so pretty! I bet it’s killer with a cheese plate!
Yeah, I don’t know how I got so lucky to get a fig hook-up like this. You really must miss that tree! Thanks, Liz, and yes, it is killer on a cheese plate. That’s my favorite thing to do with it — sweet and savory is where it’s at! 🙂
Love figs and this jam looks amazing Marcie!
Thank you, Mira!
Just the right amount here Marcie! My sister’s figs are ALMOST ripe…I may need to make a quick trip over to her house to score some for this jam 🙂
I hope you’re able to score some, Trish — this jam is so easy!
Great fig recipe I have used for the past couple of years. I have an abundant harvest from my fig tree every year. I quadrupled the recipe and canned the jam. This will be part of my cheese board during the holidays.
I’m glad to hear that you enjoy this recipe as much as I do Paula! Thanks for your feedback, and I really need to start canning this too. Cheese boards are my favorite way to use this!
hello Paula, I have a fig tree that will be producing an abundant harvest. How do you can your figs?
haha oh I’m totally jealous, but don’t worry, I don’t hate you 🙂 I just wished I lived near you!! lol
Love this small batch jam – I don’t have any desire really to can so this is perfect for me!
I wish you lived near me too — I’d be loitering around for handouts! Haha. You’d definitely get some jam. .
This jam is gorgeous, Marcie! I could never hate you but do wish we all lived closer so we could enjoy some together:) Love that this is a smaller batch and yay for no pectin too 🙂
Thank you, Kelly, and you bet you’d get some jam if we lived closer. Especially if I got some of that Oreo cake! Haha.
This is just stunning Marcie! I have never made anything with fresh figs but I think I’m convinced — they’re so pretty and I love the flavor!
Thank you, Ashley! My grandmother turned me on to figs years ago before she passed away so they hold a special place in my heart!
This jam sounds fantastic Marcie! wouldn’t last long in my house!
Thank you, Manali! It’s going fast here, too. 🙂
I am kind of jealous of your figs! I want them so bad but have a hard time finding fresh ones! Since I moved I haven’t had time to look but I need to so I can make this!
I’m sorry you’re not able to get your hands on some figs, Nancy, and I hope that changes soon! 🙂
What a pretty jam!! I have never made my own jelly, jam or anything like them ….. this one sounds so easy and delish!
This is the way I make jam — no canning or pectin! haha Hope you give it a try, Jamie! 🙂
I have seriously never tried fig jam before, and now I’m starting to think that I’ve been missing out on something awesome! I mean, this jam seriously looks SO gorgeous, Marcie! I would spread this on pretty much everything!
A lot of people don’t like fresh figs, but they love the jam! I hope you try this, Sarah — I’ll be you love it. 🙂 Thanks so much, and hope you’re having fun in school! 🙂
Girl, I love figs and then the jam sounds very amazing. I really like pectic free jams.
I am craving figs jam
Hope you had a good summer break. All the best to the kids school.
I wish you lived closer — I would give you some! Thanks so much, Ash, and hope you’re kids are enjoying school!
I’ve always wanted to make something out of real figs – this looks amazing!
Thanks, Deb! 🙂
I love love love figs and MUST try this jam!
Lovely! About how long will it keep in frig? Thanks.
Thank you! This should keep in the fridge for up to a month easily. 🙂
I hope you try this, Julie! It would be awesome on a bagel! 🙂
Figs are one of my favorites! Unfortunately they are super hard to find where I live. I am definitely going to try making this next time I see them. It looks like the perfect spread.
Hello! I am trying out your recipe! I looks delicious. I found that when I reduced the heat after boiling. My jam was still simmering… is that normal/ok? Should I reduce the heat more? It’s my first attempt at jam so Im not sure how it looks.
Simmering is fine as long as you’re stirring it every so often to keep it from burning. It’s totally normal!
Can you make this with other types of figs? I have what I think are Adriatic figs (light green outsides, bright red/pink insides).
I’ve never tried that variety, but I have to think that as long as they’re sweet and nice and ripe that they would be great. The color would sure be pretty too I think!
I just made this jam and it smells heavenly! If I don’t want the chunky pieces, but want to keep the seeds… is it ok to pulse the mixture once cold to make it like a perserve?
I’ve never tried that, Linda, but that sounds like something worth trying! I will be getting a ton soon and am going to give that a shot. I hope you enjoy the jam!
Yes, we keep most of ours creamy by doing just this! My entire family LOVES our for-based jams, jellies, and butters, so much so that Thanksgiving and Christmas is a time when we share our bounty with family and friends! 😊💜
Yes, you can definitely put this in your blender. Most of what my family prefers is smooth, so we use this process quite often.
I made this today, it is BEAUTIFUL and it tastes like candy. I was afraid it wouldn’t firm up and added some lemon zest. It was very thick when I was done and when I make it again, I’ll skip the zest. I canned it and plan to bring it out at thanksgiving for a cranberry alternative and for my cheese and cracker trays.
Thanks for a fantastic recipe!
Hi, Terry Lynn! Your taking the time out to leave feedback for me means a lot, and I’m so happy that you love the jam! Using it at Thanksgiving sounds like a wonderful idea — fig jam and cheese trays are the best! ?
I just made this tonight and I was pleasantly surprised by the flavors! Its so delicious. I ended up cooking on high until it gelled to my liking, poured into sterilized half pints, and processed in a hot water bath for ten minutes. It made enough for three half pints and a little extra.
I’m so glad you like it Sarah and I really appreciate all of your feedback! ?
Do you think I can freeze the jam? Would love to keep it longer than a month.
I haven’t tried freezing it Carol, but I would suggest that you try freezing a small amount, defrost it, and see what you think!
Can’t wait to try this next fig season. Beautiful photography! What kind of jars are pictured? Thanks!
Hi Samantha! Thank you so much, and the jars are Weck brand in the 1/2 liter size. I hope you get to try the jam — it’s a favorite around here!
Do you know if this can be made with dried figs?
Hi Samantha — The jam can only be made with fresh figs.
Love this recipe! Thank you. Can the recipe be doubled? If canned, will water bath work or does it need pressure canning? If water bath works, how long should pint size or 1/2 pint size jars be processed. I have two large fig trees both loaded with figs probably ready to pick the end of the summer or early fall. Can’t wait to make this jam!
Hi Eva! Unfortunately I’ve never canned this recipe. It should be fine baking the jars beforehand and boiling the lids — simply follow the instructions from a reputable source and you’ll be good to go!
Can i get some more info on this quesadilla and balsamic please 🙂
Hi Vanessa! I don’t really have a recipe for that but I simply filled a Tortilla with grated mozzarella, sliced fresh fig, and cooked it in a pan for 1-2 minutes per side till golden and the cheese melted. I topped it with balsamic glaze and stuffed it with Arugula!
This recipe looks incredible! I just found fresh organic figs at my local Trader Joe’s and am going to make this right now – thank you for the inspiration!
You’re so welcome and I hope you love the jam as much as we do! I just bought some figs at TJ’s today too BTW. 🙂
Awesome — I’m so glad to hear it! And thanks for sharing. 🙂
If there was a definition to the perfect jam – this would be it. A perfect example of how jam should look like. Fantastic recipe Marcie – thank you so much for sharing it. Really in love with what you do!
Thank you so much for the sweet comment Elaine! I’m so happy to hear that you love the jam as much as I do and appreciate the feedback!
HiMarcie, Idon’t understand the recipe ingredient “3/4 cup of coconut or granulated?” Coconut oil? Dying to get started on this recipe. Looks delish!
It’s coconut sugar or granulated. I hope you love it!
Can’t wait to make this! Do you think I could use dried figs? If I soaked them in water before I start the recipe? Thanks!
Hello! Unfortunately this recipe won’t work with dried figs — there just wouldn’t be enough moisture.
Hi Celeste! Yes, I do leave the skins on. I love the jam chunky, but if you don’t you can pulse it in a food processor to make it more smooth!
My grandma had a massive fig tree in her back field. I would climb that tree and sit on the limbs of the tree and eat ripe figs. Soooooooo good. Thanks for the memory!
Now that’s a great memory! Thanks Sandra! 🙂
Do you know if this would work as a freezer jam? I’m very new to jam and I do freezer things well.
Hi Jen! I froze a small amount of this jam for a few months and it worked well. That was after following the recipe instructions. I hope you give it a try!
Hello! Thanks so much for the recipe! I just used and for some reason my jam is a more yellow color, and it seemed like maybe I over cooked it, even though I used the suggested time frame. Also wanted to ask why do you add the vanilla in after cooking and not before? Thanks so much!
Hi Kelly! Did you use darker colored figs? Some figs are lighter which could result in a more yellow colored jam. Vanilla extract includes alcohol which burns off during cooking, resulting in lost flavor. I love stirring it in afterward to give the jam more vanilla flavor. Thank you for your feedback and I hope you enjoy the jam!
Hi! I just moved to a house with 2 full grown fig trees and they have finally started to ripe! I’ve never seen a fig before or cooked with one. So i have 2 questions. Did you only cop the figs up into pieces and then put them in the sauce pan, or did you have to peel it first or something like that ? Also, if i wanted to make it smoother do i just put the figs chopped up into a food processor or do i put the whole jam into the processor? I’m thinking of making these as Christmas present ideas as well as thanksgiving gifts. Thank you so much!
Hi Megan! You’re so lucky to have access to all of those figs! No, there’s no peeling them…simply chop them into pieces as specified in the recipe (you can watch the video as well). Once the jam has cooked, that’s when you can place it in the food processor and pulse until it’s smoother. I have frozen the jam for a month or so and it was great, but if you’re going to give it as gifts I would follow canning procedures so that it lasts for a long period of time. Hope that helps! 🙂
We moved into our home a little over a year ago and found we had a fig tree! It has double in size and we have gotten so many figs! The tree has almost doubled in height and width (because we didn’t know we had to prune it) and we can’t reach a lot of them bit we are going to chop it when the ones high up seem ready! The animals are having a feild day! Thanks for the recipe. I need to get asany recipes as I can!
You’re so lucky to have a fig tree! I have access to a friend’s tree and I know how difficult it is to get the ones up high and they do make a big mess! This jam is my favorite thing to make with all of the figs that I pick, and pizza is my next favorite! 🙂
My tree is fill with large green variety figs and since I have too many to eat by myself, I’m making your recipe with a tweek. I added some fresh blueberries that are in season here. It is working out nicely as it is simmering on the stove top. Smells divine! Thanks for sharing a recipe which uses honey and coconut sugar.
Fig and blueberry jam sounds amazing! I’m going to have to try that. 🙂 Thank you for sharing!
Figs freeze wonderfully! Just defrost and peel (or peel and defrost) and they are as delicious as the day they were frozen!!! 😊💜💜💜
We use figs as the base for ALL of our different “butters” (eg. Apple and strawberry, in addition to fig) and freeze what we can’t immediately process and “can” immediately. We have a HUGE fig tree right outside our back door and we just LOVE when it’s fig picking time again!
We end up with plenty of figs to enjoy fresh, frozen, and, most of all, made into butters and jams and jellies: all to be shared with family and friends throughout the year!
Thank you SO MUCH for providing a wonderful recipe that doesn’t use processed white sugar! My health is precarious at the moment and I desperately need the iron from the figs, but no processed white sugars. I was looking for something using honey and possibly coconut sugar and your recipe is perfect!!!
I would love be to have the canning directions so that I can give this as gifts this winter. There’s nothing like a bit of summer on your winter toast.
Hi Amanda! At some point I will get around to doing this because I’d love it year round. I’d recommend searching the internet for canning instructions. It’s very basic and you can still use this recipe. Thanks!
Can this be made without any sweetener? The figs are already so sweet, why add more sweetness?
Hi Cindy — I’ve never tried it but you most certainly can. I’d love to hear the results!
sugar in any jam recipe contributes to more than just flavor. If you’re going to attempt make a low or no sweetener Jam the shelf life will be considerably shorter. you will want to make sure you use it up quickly. I am going to attempt to make recipe with just honey since I’m a beekeeper and want to maintain its “purity”. Will see what happens…
I understand that the sweetener is the main preservative in jam. This recipe was intended to be very easy and consumed within about 2 weeks.
I made this jam and it is amazing. Thank you for the recipe. It was super easy to make yet tasted better than something my grandmother would make.
I’m so glad that you enjoyed it Gyla! Thank you for leaving your feedback — I appreciate it. 😊
Hi! I only get dried figs where I live. Could I use them instead to make the jam? I am thinking if I let them few mins in warm or hot water… It’ll soften enough to make this jam. Kindly share your suggestions. Thank you.
Hi Khalida! I’m not sure that this particular recipe would work out with dried figs. I’d recommend searching online for a compote recipe using dried figs as I haven’t tried it myself. Sorry I can’t be of more help!
Have you tried freezing the jam for longer than 6months?
I haven’t — but I think it would be fine.
My neighbor has a fig tree and brought over fresh figs yesterday! Making this as I type! I cannot wait to spread this on everything.
I love figs too, but what is a cup? there are dozens of sizes of cups so i am confuesed
1 cup is about 8 ounces or half a pound.
I made the fig jam today using figs from our Sicilian honey fig tree and coconut palm sugar. These figs are green figs. It came out perfect! Not to sweet, just right. The fig flavor shined in this jam. Thank you for sharing this great simple jam recipe.
The green figs would be wonderful! Thank you for your feedback Brenda and I’m so glad you liked the jam!
How many jars did you get with this recipe?
The recipe yields about 3 cups, so it really depends on the size of your jars.
I also dry figs then quarter and add to a salad – delicious!
That certainly sounds delicious!
I’m so excited to try this recipe!! I love that the ingredients are simple and honestly I have all of them right there in my cabinet! If I wanted a smoother jam would I process the figs before I cook them or after everything is cooked?
This is one of my favorite recipes for fig season — enjoy! I process the jam after cooking when I want a smoother texture — either with a food processor or an immersion blender.
This was my first time making jam and it turned out awesome. Just a side note for the rookies like me it take more than 5 mins to prep and don’t keep licking the spoon LOL. I’ll definitely be making this again. Thank you for the great recipe!
Glad it worked for you and thank you so much for your feedback!
I used almond ext. instead of vanilla. Sub half sugar with monkfruit. Turned out perfect. Thank you so much for ratios. I’m going to use some of the jam for tarts made from almond flour. That’s why I changed it up.
Thank you very much for the feedback Shan and I appreciate you sharing your adaptations. I’m sure the tarts will be amazing!
Wow! This recipe is wonderful, and the honey adds so much flavor (I used raw)! I just made my second batch, after a neighbor offered up figs from her tree, and I needed to make some fig things. I used 4 oz mini quilted jars, And each batch made 8 jars plus some extra for us to eat now 🙂 I did can them to use for holiday gifts. They will pair beautifully with charcuterie!
I’m so happy to hear that you enjoyed the jam Erin! I’m making some tomorrow. :). I have been wanting to can it to give as gifts as well — it’s so perfect for charcuterie boards!
I found you through Pinterest – this recipe is perfect for the summer figs that are getting soft. I have mine cooking right now and I’m using this tonight to make rosemary and fig chicken thighs. Since I’m using a lot of mine in a savory preparation, I added a little salt and pepper. My house smells great! Thank you for this great recipe!
That sounds like a delicious way to use the jam Denise, and I hope you enjoy it!
How much juice is in 1 1/2 lemons? I have a Meyers lemon tree and can get up to 1/2 cup of juice. In the video it does not look like she is adding 1 1/2 cups of lemon juice.
It’s about 1/4-1/3 cup lemon juice.
Once I freeze it and remove it to eat is (months down the road), then does it revert back to the 3 week fridge life ?
Yes — consume the jam within 3 weeks once it’s defrosted.
Hi. This looks tasty! I’m using figs from my neighbor & already made some fig bread. I don’t have a scale..do you have an approximate idea of how many cups of quartered fresh figs would equate to 2lbs? Thanks 😁
Hi Cheri — I would take a guess and say somewhere between 3 and 4 cups? I think the amount of sweetener would be fine up to 4 cups as the figs are plenty sweet already!
I have never used fresh figs for anything before but my hubby loves figs & I think he would enjoy this jam. How do I choose a ripe fresh fig?
Ripe figs will be soft, and oftentimes very squishy. I hope you enjoy the jam!