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by Marcie //August 16, 2022 (updated 11/14/22)
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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! 🙂
Table of contents
- Why you’ll love this recipe:
- Recipe ingredients
- How to make fig preserves
- Recipe FAQs
- Serving suggestions
- Recipe notes
- Additional fig recipes you’ll love:
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
What is the difference between fig jam and fig preserves?
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.
How do you thicken fig jam?
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.
How long does homemade fig jam last?
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
Servings: 32 servings
Prep Time: 5 minutes mins
Cook Time: 45 minutes mins
Additional Time: 0 minutes mins
Total Time: 50 minutes 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!
Print Recipe Pin Recipe
36
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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 45minutes. 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
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
Serving: 1tablespoon, Calories: 47kcal, Carbohydrates: 12g, Protein: 0.3g, Fat: 0.1g, Saturated Fat: 0.02g, Polyunsaturated Fat: 0.04g, Monounsaturated Fat: 0.02g, Sodium: 5mg, Potassium: 73mg, Fiber: 1g, Sugar: 11g, Vitamin A: 41IU, Vitamin C: 2mg, Calcium: 11mg, Iron: 0.1mg
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
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!
**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.
posted in: Condiments, Dairy-Free, Fall, Freezer Friendly, Gluten-Free, Recipes, Spreads, Summer, Vegetarian // 140 comments
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Beatriz Burrows — Reply
Accidentally added vanilla at the beginning… and only use organic cane sugar… you think it’ll be ok?! I have so many figs from the tree every year and can’t eat them all up! The recipe sounds AMAZING!
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Marcie — Reply
It will be fine I’m sure…you just may not be able to taste the vanilla. I hope it turned out great!
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Shannon — Reply
I have made this recipe countless times. I dont use coconut sugar. I use vanilla sugar if i have it on hand otherwise i sub out more honey. I also use key lime juice instead of lemon juice. Gives it a little zing. Its so beautiful, i love seeing it through the jars, it just screams accomplishment 😊-
Marcie — Reply
Thank you so much for your review and your feedback Shannon! Vanilla sugar would be wonderful in this jam!
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Lois Greene — Reply
I have a fig bush in my yard and it is producing like crazy. It always does. (Brown Turkey Fig). I have frozen many and will continue to do so until this years crop is all harvested. I hope I can make this jam once the figs have been frozen.
It will make way more then we can useso some of it will be gifted. Trans so much for this lively recipe.-
Marcie — Reply
That’s wonderful that you have so many figs! The fig jam may be frozen as well….and I love gifting it!
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Lorraine — Reply
I just made a batch. I don’t usually use honey, but I was low on sugar and found a little jar of honey in the cupboard. This was delicious. I made 2 batches , one with sugar and one half honey half sugar, (I don’t have coconut sugar) I really like This one with honey. It’s not as sweet and the flavor of the figs really comes through. It is delicious!And so easy!-
Marcie — Reply
Thank you for your feedback Lorraine and I’m glad you love the jam! Figs work so well with honey!
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Candee — Reply
I have never used fresh figs for anything before but my hubby loves figs & I think he would enjoy this jam. How do I choose a ripe fresh fig?
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Marcie — Reply
Ripe figs will be soft, and oftentimes very squishy. I hope you enjoy the jam!
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Cheri — Reply
Hi. This looks tasty! I’m using figs from my neighbor & already made some fig bread. I don’t have a scale..do you have an approximate idea of how many cups of quartered fresh figs would equate to 2lbs? Thanks 😁
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Marcie — Reply
Hi Cheri — I would take a guess and say somewhere between 3 and 4 cups? I think the amount of sweetener would be fine up to 4 cups as the figs are plenty sweet already!
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Nadine — Reply
Once I freeze it and remove it to eat is (months down the road), then does it revert back to the 3 week fridge life ?
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Marcie — Reply
Yes — consume the jam within 3 weeks once it’s defrosted.
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Ygm — Reply
How much juice is in 1 1/2 lemons? I have a Meyers lemon tree and can get up to 1/2 cup of juice. In the video it does not look like she is adding 1 1/2 cups of lemon juice.
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Marcie — Reply
It’s about 1/4-1/3 cup lemon juice.
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Denise B — Reply
I found you through Pinterest – this recipe is perfect for the summer figs that are getting soft. I have mine cooking right now and I’m using this tonight to make rosemary and fig chicken thighs. Since I’m using a lot of mine in a savory preparation, I added a little salt and pepper. My house smells great! Thank you for this great recipe!
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Marcie — Reply
That sounds like a delicious way to use the jam Denise, and I hope you enjoy it!
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Erin — Reply
Wow! This recipe is wonderful, and the honey adds so much flavor (I used raw)! I just made my second batch, after a neighbor offered up figs from her tree, and I needed to make some fig things. I used 4 oz mini quilted jars, And each batch made 8 jars plus some extra for us to eat now 🙂 I did can them to use for holiday gifts. They will pair beautifully with charcuterie!-
Marcie — Reply
I’m so happy to hear that you enjoyed the jam Erin! I’m making some tomorrow. :). I have been wanting to can it to give as gifts as well — it’s so perfect for charcuterie boards!
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