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 with spoon and fresh figs alongside

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!  

overhead shot of fig jam recipe in a jar

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 produce guide for handy info and a variety of fig recipes!

Figs in a bowl

I stock-piled a few ripe figs in the fridge for some flatbread 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 this recipe

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!
homemade fig jam in a jar with a spoon buried in the middle

Additional fig recipes you’ll love:

If you make this recipe I’d love to hear from you! Leave a comment and rating below, or tag me at @flavorthemoments on Instagram!

fig jam in a jar with spoon and fresh figs alongside

Small-Batch Fig Jam

Servings: 48
Prep Time: 5 mins
Cook Time: 45 mins
Total Time: 50 mins
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. black mission or brown turkey figs stemmed and quartered
  • 3/4 cup coconut or granulated sugar
  • 1/2 cup honey or sub with the same amount of sugar
  • 1 1/2 lemons juiced
  • 1 teaspoon pure vanilla extract

Instructions 

  • 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.
  • Remove from heat and stir in the vanilla. Cool completely.
  • Store the jam in an air tight container in the refrigerator for up to 3 weeks. Enjoy!

Video

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

Serving: 1tablespoon, Calories: 75kcal, Carbohydrates: 6g, Protein: 7g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Cholesterol: 24mg, Sodium: 60mg, Sugar: 4g

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

Course: Spreads
Cuisine: American
Author: Marcie
Keyword: fig jam, fig jam no pectin, fig jam recipe
All recipes and images © Flavor the Moments.
Did you try this recipe?Be sure to tag @flavorthemoments with the hashtag #flavorthemoments on Instagram so I can see what you made!

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