Small-Batch Fig Jam
This 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.
- 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.
See the recipe card below for the full list of ingredients and quantities.
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.
Recipe 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.
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:
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.
152 Comments on “Small-Batch Fig Jam”
Can you do this with frozen figs?
I’ve never tried this. I’m sure it will work but the texture will vary slightly.