Homemade Fig Jam

Fig jam is as much a staple condiment in my fridge as ketchup, soy sauce or pickles. Made with very plump figs, bright lemon juice and sugar, fig jam tastes rich and dark, like a fruity, caramelized honey. It doesn’t taste quite as sweet as something like strawberry jam, so it’s an excellent accompaniment to savory meals. I use it all the time on sandwiches and paninis, with a nice wedge of cheese, or just on a piece of buttered toast when it needs a little extra something. And that barely scratches the surface!

But once my fig jam jar finally runs out, it feels like a tragedy. An expensive tragedy. Over time, I’ve learned it’s much more economical (and convenient!) to make fig jam at home. To put it in perspective, one half-pint jar from the store costs around $8. This fig jam recipe makes four half-pint jars. You do the math!

Making fig jam at home also allows you to customize it as desired, with all sorts of fun flavorings like cinnamon, orange or vanilla. But, for all the purists out there, this fig jam recipe is perfect as-is. Come winter, when your open-faced Gouda, arugula and honey sandwich just needs a little extra complexity, you’ll be so glad you have this fig jam in the pantry.

Ingredients for Fig Jam

• Figs: Before cutting the stems off and chopping the figs, soak them in water for 20 minutes to remove the sap from the outside.
• Lemon juice: Always use fresh lemon juice for the truest and brightest flavor.
• Sugar: Like most jam recipes, this fig jam is sweetened with granulated sugar.
• Pectin: Pectin is a soluble fiber found in plants. It has a gelatinizing effect, which helps the mixture thicken up into a jam-like consistency.

Directions

Step 1: Crush the figs

Combine the fresh figs and lemon juice in a stockpot. Crush the figs slightly with a potato masher or the tines of a fork.

Step 2: Cook the figs with the sugar, and add pectin

Stir in the granulated sugar. Bring the fig jam to a full rolling boil, then add the pectin and continue to boil it for one minute, stirring constantly.

Step 3: Skim off the foam

Remove the stockpot from the heat. Use a spoon to skim off and discard any foam.

Step 4: Ladle it into jars

Carefully ladle the hot fig mixture into hot half-pint jars, leaving 1/4 inch of headspace. Remove any air bubbles. Wipe the rims with a clean paper towel and adjust the lids on top. Screw the lids on until they’re fingertip-tight.

Editor’s Tip: Leave 1 inch of headspace if you’re planning to freeze the jam.

Step 5: Process the jam

Process the jam for 10 minutes in a boiling-water canner. There should always be 1 to 2 inches of water above the jars. Use a jar lifter to carefully remove the jars from the water and place them onto wire racks. Allow them to cool completely to room temperature.

Editor’s Tip: If the water stops boiling at any point during the 10 minutes, return it to a boil and restart the 10-minute timer.

Fig Jam Variations

• Incorporate warming spices: A touch of cinnamon pairs beautifully with the figs. If you’d like, stir 1/2 teaspoon of ground cinnamon into the jam as soon as it’s finished, but before ladling it into jars.
• Flavor simply: Make the fig’s flavor shine even more by adding vanilla extract or a little citrus zest. Add these right at the end, if desired, but before canning.

How to Store Fig Jam

Store unopened fig jam in a cool, dry place for up to a year. Opened fig jam can be stored in the fridge for up to three months.

Can you freeze fig jam?

Yes, you can freeze fig jam. Make sure your glass jars are sterilized and freezer-safe, and that there’s 1 inch of headspace between the jam and lid. The jam will expand. Store the jam in the freezer for up to one year.

Fig Jam Tips

How do you serve fig jam?

There are so many ways to serve fig jam, both sweet and savory. To keep things savory, serve fig jam on a charcuterie board, spread it on top of baked brie, slather it onto a turkey or chicken sandwich, use it to glaze a Sunday roast chicken or baked pork chops, or serve it simply on buttered toast. I also love it on a pizza with goat cheese, caramelized onions and balsamic, spread onto one side of bread in a grown-up grilled cheese, or thinned out with olive oil and red wine vinegar into a homemade salad dressing.

To use fig jam in sweets and desserts, spoon it into thumbprint cookies or spread it on pancakes, waffles or buttery biscuits. You could also use it for homemade Fig Newtons, swirl it into a cheesecake, or spread into the base of a tart decorated with fresh figs.

Can you skip the powdered pectin?

No, unfortunately, you can’t skip the pectin for fig jam. Figs don’t have as much naturally occurring pectin as other fruits, so they need the extra firming insurance to reach a jam-like consistency.

Do you have to process the fig jam?

No, you don’t have to process the fig jam, but that means it can’t be stored at room temperature. Unprocessed fig jam must be stored in the fridge, where it will last for up to three months.