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Making fig jam has become one of my favorite kitchen activities. There’s something so satisfying about turning dried figs into a spread that tastes like it came straight from a fancy food shop. I started making my own when I realized how simple it could be – and how much money I could save compared to store-bought versions.
What I really love about this recipe is how forgiving it is. You can make it while doing other things in the kitchen, and it doesn’t need constant attention. Just a quick stir now and then while it simmers away. Plus, dried figs are always in season, so I can whip up a batch whenever my toast feels like it needs something special.
Ever since I started sharing this recipe with friends, they’re amazed at how easy it is. If you’ve got dried figs sitting in your pantry and about 30 minutes to spare, you can have your own homemade fig jam ready to spread on just about anything.

Why You’ll Love This Fig Jam
- Pantry-friendly recipe – You can make this jam anytime since it uses dried figs – no need to wait for fresh fig season or make a special trip to the store.
- Quick preparation – Unlike traditional jam recipes that can take hours, this fig jam comes together in just 30-45 minutes with minimal hands-on time.
- Customizable flavor – The basic recipe is delicious on its own, but you can easily make it your own by adding bourbon, vanilla, lemon zest, or rosemary.
- Cost-effective – Making your own fig jam from dried figs costs much less than buying specialty fig preserves from the store, and you’ll know exactly what’s in it.
What Kind of Dried Figs Should I Use?
For making fig jam, you’ll find two main types of dried figs at most grocery stores: Black Mission figs and Turkish (or Smyrna) figs. Black Mission figs have a deep purple-black color and are typically sweeter, while Turkish figs are tan-colored and have a slightly more subtle, nutty flavor. Both varieties work great for jam-making, but Black Mission figs will give you a darker, richer-colored spread. When shopping, look for dried figs that are still somewhat soft and pliable – if they’re rock-hard, they’re probably too old and won’t rehydrate as nicely. Just be sure to check that your figs don’t have any white powder on them (which could be sugar or preservatives) and aren’t overly dry or showing signs of mold.

Options for Substitutions
While this jam recipe is pretty straightforward, here are some helpful substitution tips:
- Dried figs: Dried figs are the star here and can’t really be substituted if you want fig jam. However, you can use any variety of dried figs – Black Mission, Turkish, or Calimyrna all work well.
- Sea salt: Regular table salt works just fine here – just use a tiny bit less since table salt is typically finer than sea salt.
- Bourbon: If you want to add bourbon but don’t have any, try rum, brandy, or even a splash of maple syrup for that extra depth of flavor.
- Vanilla flavor: You can use vanilla extract, vanilla bean paste, or even scrape a real vanilla pod. Each will give slightly different but equally good results.
- Lemon zest: Orange or lime zest make great alternatives. If you don’t have any citrus, a splash of lemon juice will work too.
- Rosemary: Other herbs that work well include thyme or sage. You can skip herbs altogether if you prefer a pure fig taste.
Watch Out for These Mistakes While Cooking
The biggest challenge when making fig jam from dried figs is getting the right consistency – adding too much water at the start can leave you with a runny jam that won’t properly set, so begin with just enough water to barely cover the figs and add more only if needed during cooking. A common mistake is not soaking the dried figs first – give them at least 30 minutes in warm water to soften, which helps them break down more easily during cooking and creates a smoother final texture. The timing of adding flavoring ingredients matters too – if you’re using delicate additions like vanilla or lemon zest, wait until the last 5-10 minutes of cooking to preserve their fresh taste, and remember to remove any woody herb stems like rosemary before blending. For the smoothest results, let the mixture cool slightly before blending, and if you notice any tough fig stems during the process, remove them to avoid any unwanted woody bits in your finished jam.

What to Serve With Fig Jam?
This homemade fig jam is perfect for your cheese board – it pairs especially well with aged cheddar, creamy brie, or tangy goat cheese. For breakfast or brunch, spread it on warm croissants, English muffins, or swirl it into your morning yogurt with a sprinkle of granola. When I’m feeling fancy, I like to use this jam as a topping for crostini with prosciutto and a little fresh arugula, or spread it inside a grilled sandwich with ham and cheese. You can also use it as a natural sweetener in your morning oatmeal or as a topping for vanilla ice cream!
Storage Instructions
Keep Fresh: Your homemade fig jam will stay good in the fridge for up to 3 weeks when stored in clean, airtight jars. Make sure to always use a clean spoon when scooping out the jam to prevent any unwanted bacteria from sneaking in. The jam might thicken a bit in the fridge, but that’s totally normal!
Can: If you’re into canning, this fig jam is perfect for it! Process the filled jars in a water bath for 10 minutes, and they’ll keep for up to a year in a cool, dark place. Just make sure to check that the lids have properly sealed before storing.
Serve: If your jam gets too thick after being in the fridge, just let it sit at room temperature for about 30 minutes before serving. You can also stir in a tiny bit of hot water to loosen it up if needed. It’s perfect spread on toast, mixed into yogurt, or dolloped on cheese boards!
Preparation Time | 10-15 minutes |
Cooking Time | 20-30 minutes |
Total Time | 30-45 minutes |
Level of Difficulty | Easy |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 400-450
- Protein: 4-6 g
- Fat: 2-4 g
- Carbohydrates: 102-108 g
Ingredients
- 2 cups dried figs
- Water
- A pinch of sea salt
- Optional extras: bourbon, vanilla flavor, lemon peel zest, rosemary
Step 1: Prepare the Figs
Start by cutting the stems off the dried figs and then quartering them.
This will help them cook more evenly and blend smoothly later on.
Step 2: Cook the Figs
In a pot, add the quartered figs along with a small amount of water just to cover the bottom of the pot.
Simmer the figs over low heat until they soften, stirring occasionally.
During this process, add a few pinches of sea salt to enhance the flavor of the figs.
Step 3: Blend the Mixture
Once the figs are softened, carefully transfer the mixture to a blender.
Blend the figs until the mixture becomes smooth and thick, ensuring there are no chunks left.
Step 4: Enhance with Optional Flavors
If you desire additional layers of flavor, feel free to add optional ingredients such as a splash of bourbon, a dash of vanilla extract, some grated lemon zest, or fresh herbs.
Blend again briefly to incorporate these flavors evenly into the fig jam.
Step 5: Store the Fig Jam
Transfer the smooth fig jam into a clean jar or airtight container.
Store it in the refrigerator for short-term use or in the freezer for longer storage.
Enjoy your homemade fig jam on toast, in pastries, or as a glaze.