Fig Jam

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Whip up a batch of homemade fig jam — a simple treat, perfect to spread on bread, complement cheese and charcuterie, or share as a gift.

Being a recipe developer comes with perks, like when friends unexpectedly deliver their garden surplus to my doorstep. From basil and tomatoes to what I lovingly call the “inevitable zucchini tsunami,” I welcome it all. My latest doorstep surprise was a mountain of figs from my friend Sheri. She’s lucky enough to have three fig trees in her backyard that bear so much fruit, she’s not quite sure what to do with it all. My first thought: fig jam. It’s so simple to make. There’s no hassle of peeling or deseeding the figs. Just stem, chop, and toss the fruit with lemon juice, sugar, water, and a hint of citrus rind. Within an hour, you’ve got a fig jam that tops any store-bought version. The best part is its versatility. Think bread toppings, cheese, and charcuterie pairings, sandwich spreads (it’s amazing on grilled cheese), or just a thoughtful jarred gift.

What You’ll Need To Make Fig Jam

Step-by-Step Instructions

Begin by juicing the lemons and stemming and chopping the figs. The larger you leave the fig chunks, the chunkier your jam will be.

In a large, nonreactive saucepan, toss the fig pieces with the sugar, lemon juice, water, and citrus peels. (A nonreactive saucepan is made from materials that do not react with acidic ingredients, such as stainless steel or enamel-coated cookware. It is used to prevent a metallic taste or discoloration that can occur when acidic ingredients like citrus come into contact with reactive materials like aluminum or copper.)

Bring to a boil, stirring until the sugar is completely dissolved.

Simmer the fig jam over medium-low heat, stirring occasionally and mashing the fig pieces.

Cook until the fruit is soft and jammy, 35 to 45 minutes.

Discard the citrus peels and spoon the jam into three 10-oz jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.

Metric Cup Measures

Ingredients

2 pounds ripe figs, stemmed and diced
1½ cups sugar
¼ cup plus 2 tablespoons fresh lemon juice
½ cup water
4 one-inch-thick strips of orange or lemon peel (or a combination), making sure to avoid the white pith

Instructions

In a large, nonreactive saucepan, toss the fig pieces with the sugar, lemon juice, water, and citrus peels. Bring to a boil, stirring until the sugar is completely dissolved.
Simmer the fig jam over medium-low heat, stirring occasionally and mashing the fig pieces, until the fruit is soft and jammy, 35 to 45 minutes.
Discard the citrus peels and spoon the jam into three 10-oz jars, leaving ¼ inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.

Nutrition Information

Serving size: 2 tablespoons
Calories: 66
Fat: 0 g
Saturated fat: 0 g
Carbohydrates: 17 g
Sugar: 16 g
Fiber: 1 g
Protein: 0 g
Sodium: 1 mg
Cholesterol: 0 mg

Nutritional Data Disclaimer

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Gluten-Free Adaptable Note

To the best of my knowledge, all of the ingredients used in this recipe are gluten-free or widely available in gluten-free versions. There is hidden gluten in many foods; if you're following a gluten-free diet or cooking for someone with gluten allergies, always read the labels of your ingredients to verify that they are gluten-free.

See more recipes:

Appetizers
Freezer-Friendly
Gluten-Free Adaptable
Snacks
Vegetarian
American

Comments

Delicious! I decreased the sugar and added a bit of port.
- — Yolanda on September 19, 2023
- Reply
It just hit me….this would be amazing in your thumbprint cookie recipe!
- — Candice on September 18, 2023
- Reply
This fig jam is incredible, Jenn! I took Food and Wine’s recommendations (as I wanted to zhuzh it up a little) and added a rosemary sprig and a splash of port wine as it was simmering away. I’ll be sure to make more and freeze it so that it can be enjoyed throughout the holiday season this year. Tonight, it’s going to adorn a bison burger with creamy gorgonzola cheese, but I can see it pairing beautifully with so so many things! Thanks again for posting this one!!
- — Candice on September 18, 2023
- Reply
Jenn’s no-fail knowledge and experience makes Once Upon A Chef my go-to site for new ideas or if I have an ingredient to use, like the figs from my neighbor, so I was pleased to see this recipe. I’ve made jam and canned before and this jam is by far the easiest I’ve made. While easy is good, the flavor is amazing! I want, no need, to have a grilled cheese sandwich with this jam tomorrow.
- — Sheila McNeill on September 17, 2023
- Reply
Can I give these a hot water bath so I can store in my pantry instead of fridge?
- — Debbie S on September 17, 2023
- Reply
- Hi Debbie, I can’t say for sure if the recipe is safe for canning. Sorry I can’t give you a definitive answer!
  — Jenn on September 17, 2023
  Reply
  - Would you be able to freeze the jam ?
    — Carole Gremillion on September 17, 2023
    Reply
    - Hi Carole, Yes it freezes well. Enjoy!
      — Jenn on September 17, 2023
      Reply
Suspect that one could possibly used dried figs, but soak them overnight in water?
- — Greg Kehoe on September 17, 2023
- Reply
- Hi Greg, Yes that should work, but you may need to add a bit more liquid if it seems dry. Please LMK how it turns out if you try it.
  — Jenn on September 17, 2023
  Reply
Could this jam be frozen?
- — Mindy on September 17, 2023
- Reply
- Yep definitely 🙂
  — Jenn on September 17, 2023
  Reply

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Fig Jam - Once Upon a Chef (2024)