Small-Batch Fig Honey Jam

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Small-Batch Fig Honey Jam is an easy, homemade fig jam recipe with no refined sugar, pectin or canning requirements!  

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.

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’m a huge fig lover. 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 homemade fig jam, of course!  And feed your face with a fig-mozzarella-arugula quesadilla with balsamic glaze while the jam cooks.

Yes, I did that.

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 my 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. 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. 
3. Be sure to stir often to prevent the jam from burning.
4. Remove from heat and stir in the vanilla extract, then allow to cool at room temperature.  Once cooled, store in air tight containers in the fridge for up to 2-3 weeks.

Ways to use fig jam

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 cheese like brie, goat, manchego, and blue cheese.  

My brie and fig crostini is pretty amazing as well!

There are so many options for this fig jam recipe, including slathering it on scones, toast, waffles, and my personal favorite — stirring it into oatmeal.

Fig jam recipe tips and substitutions

• 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!

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

More fig love!

See my Fig produce guide for everything you need to know about figs, plus a recipe round up!

Apple fig arugula salad

Baked brie and figs

Chocolate covered figs

Fig arugula pizza

Goat Cheese Fig Bites

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, homemade fig jam recipe with no refined sugar, pectin or canning requirements!  

Print

Ingredients

• 2 lbs. black mission or brown turkey figs, stemmed and quartered
• 3/4 cup of coconut or granulated
• 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: 75 Total Fat: 3g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 24mg Sodium: 60mg Carbohydrates: 6g Fiber: 0g Sugar: 4g Protein: 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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