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.
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.
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
- 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.
144 Comments on “Small-Batch Fig Jam”
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!
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! 🙂
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! 🙂
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!
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!
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! 🙂
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!
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.
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!
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!
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. 🙂
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!
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!
Do you know if this can be made with dried figs?
Hi Samantha — The jam can only be made with fresh figs.
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!