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!
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
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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.