Easy Homemade Fig Jam

Here’s my tried-and-true fig jam recipe that combines fresh figs, lemon, and just the right amount of sugar to create a spread that’s perfect for your morning toast or cheese board.

This fig jam has become a late-summer tradition in my house, and I always make extra jars to give to friends and neighbors. After all, who doesn’t love getting a jar of homemade jam as a gift?

What Kind of Figs Should I Use?

Both green (like Calimyrna or Kadota) and purple figs (like Black Mission or Brown Turkey) work beautifully in this jam recipe. Fresh figs are key here – look for ones that are soft and give slightly when pressed, but avoid any that are mushy or have signs of mold. If your figs aren’t quite ripe when you buy them, let them sit at room temperature for a day or two until they soften up. Just keep in mind that green figs tend to be a bit milder and honey-like in flavor, while purple varieties usually have a deeper, more intense sweetness. Whatever type you choose, make sure to remove any tough stems before cooking, as they can make your jam bitter.

Options for Substitutions

While fig jam is pretty straightforward, here are some helpful substitution tips if you need them:

• Fresh figs: Fresh figs are really the star here and can’t be substituted with dried figs as they won’t give you the same jammy texture. However, you can use any variety of fresh figs – Black Mission, Brown Turkey, or Adriatic figs all work great.
• Granulated sugar: You can swap regular sugar with raw sugar or even honey (use 1 cup honey instead of 1½ cups sugar). Keep in mind that honey will add its own flavor and might make the jam a bit darker.
• Lemon juice: Fresh lemon juice is best, but in a pinch, you can use bottled lemon juice. You could also try lime juice for a slightly different citrus note. The acid is necessary for proper setting, so don’t skip it!
• Water: Water is pretty standard here, but you could replace some of it with orange juice or apple juice to add extra flavor notes. Just keep the total liquid amount the same.

Watch Out for These Mistakes While Cooking

The biggest challenge when making fig jam is getting the consistency right – cooking it too long will make it overly thick and sticky, while not cooking it enough will leave you with runny jam that won’t set properly. To nail the perfect texture, use the cold plate test: place a small dollop of jam on a chilled plate and run your finger through it – if it wrinkles and stays separated, it’s ready. Another common mistake is not stirring frequently enough, which can lead to scorching at the bottom of the pot – keep a close eye and stir every few minutes, especially as the jam thickens. For the best flavor, avoid using underripe figs, as they lack the natural sweetness needed for a balanced jam – your figs should be soft and slightly wrinkled for optimal results. If you notice foam forming on top during cooking, simply skim it off with a spoon to ensure a clear, smooth jam.

What to Serve With Fig Jam?

This sweet and fruity fig jam is incredibly versatile and pairs beautifully with so many breakfast and appetizer options! For a classic breakfast spread, serve it on warm croissants, English muffins, or thick slices of toasted brioche. When hosting friends, try adding it to a cheese board alongside aged cheddar, creamy brie, or tangy goat cheese – the sweet and savory combination is always a crowd-pleaser. You can also use it as a topping for plain yogurt or vanilla ice cream, or spread it inside a grilled sandwich with prosciutto and fresh mozzarella for a quick lunch that feels fancy.

Storage Instructions

Keep Fresh: Once your fig jam has cooled completely, transfer it to clean, sterilized jars with tight-fitting lids. When properly sealed and processed, your homemade fig jam will keep in a cool, dark pantry for up to 12 months. After opening, keep it in the fridge and use within 3-4 weeks.

Refrigerate: If you’re not planning to can your jam, just pop it in the fridge in an airtight container. It’ll stay good for about 3-4 weeks. The natural sugars and lemon juice help preserve it, but keep an eye out for any signs of spoilage.

Gift: This fig jam makes wonderful presents! Pour the hot jam into sterilized mason jars, seal properly, and let them cool completely. Add a cute label with the date, and your homemade fig jam is ready to share with friends and family.

Preparation Time	10-15 minutes
Cooking Time	20-25 minutes
Total Time	30-40 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3500
• Protein: 5-10 g
• Fat: 0-1 g
• Carbohydrates: 750-800 g

Ingredients

• 1/2 cup water
• 1.5 cups granulated sugar (Domino is my go-to for jam-making)
• 1/4 cup + 2 tbsp fresh lemon juice (essential for setting the jam)
• 2 lb ripe figs

Step 1: Prepare the Ingredients

Gather all the necessary ingredients for making your fig jam.

Make sure you have ripe figs, granulated sugar, fresh lemon juice, and water ready for use.

Step 2: Macerate the Figs

In a large, nonreactive saucepan, combine the fig pieces with the sugar.

Toss them together thoroughly and let the mixture stand for about 15 minutes.

During this time, stir occasionally until the sugar is mostly dissolved and the figs release their juice.

Step 3: Boil the Mixture

After the figs have macerated, add the lemon juice and water to the saucepan.

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

Step 4: Simmer the Jam

Once the mixture reaches a boil, reduce the heat to moderate and let the fig jam simmer.

Stir occasionally and allow it to cook until the fruit becomes soft and the liquid thickens, running off the side of a spoon in thick, heavy drops.

This should take about 20 minutes.

Step 5: Jar the Jam

With the cooking complete, carefully spoon the hot fig jam into three 1/2-pint jars.

Ensure you leave about 1/4 inch of space at the top of each jar to allow for expansion.

Step 6: Cool and Store

Seal the jars securely and let them cool to room temperature.

Once cooled, store the jam in the refrigerator where it will keep for up to 3 months, or place it in the freezer for up to 6 months for longer storage.

Enjoy your homemade fig jam as a delightful addition to your meals!