Easy Fig Jam

Looking for a simple, but flavorful fig jam recipe? This easy fig jam recipe takes little time to make, but delivers big on flavor!

Oh the beautiful fig! I am ashamed to admit it, but the first time I tasted a fresh fig was probably 3 years ago.

My neighbor brought them over for me to try from her own fig tree. I took one bite and gave the rest to my kids. It was foreign and I didn’t like the texture. Fast forward to today and I am obsessed with figs.

When we bought this property, there was an established fig tree and I decided to give the fig another chance. I am now a believer! In fig season you will find me sneaking to the fig tree popping those babies in my mouth whenever I can.

I feel like I need to apologize to the fig for my ignorance. I’m so sorry I didn’t take advantage of your goodness sooner. But, the good news is there is always redemption. I have eaten enough figs this harvest season to make up for the lack of them gracing my palate for years.

During the harvest season we eat fresh figs with breakfast or for a snack. But, I also want to bottle up that goodness for a year round treat…enter the jam. Oh if you have not tried fig jam, you must, you must! It is a special treat with so many uses. And bonus, it is super easy to make!

So let’s start jamming shall we?

Let’s start with the ingredients…

• 4 cups of mashed figs (of course)
• Pomona Pectin (more on this below)
• 1/2 cup honey
• 1/4 cup of lemon juice

How to make easy fig jam

Fig jam really is probably one of the easiest things I make. It literally takes no time at all for those fresh figs to turn into that yummy spread.

Starting off, you want to chop the figs into fours.

Next, mash them up with a potato masher (or whatever you mash things with). You want the mashed figs to equal up to four cups.

Now, throw that mash into a stockpot. Add the 1/4 cup of lemon juice to the pot. I recently added apple cider vinegar in place of the lemon juice (I was out of lemon juice, but need an acidic substitute) and I loved it! It produces a tangier flavor, it was a win with the kids. My husband? Not so much. So, you decide.

Okay, here is where I need to take a moment to explain the next steps. When I used to make jams, I would just cook it a long time until it reached my desired consistency. I’m not wild about the pectin on the market and the amount of sugar they call for so I didn’t use it. Then my neighbor, you know the fig girl, introduced me to Pomona Pectin. This was a game changer and I never went back to boiling my fruit to death.

In light of this, the next steps will be based on using Pomona Pectin. If you are using another pectin, follow their directions. But, I highly recommend you ditch the mysterious pectin and get this stuff.

Now, on to the recipe. Once your figs are in the stockpot add 4 teaspoons of calcium water. Stir it up and turn that baby on high until it reaches a boil. If you like your fig jam chunky just move right along. I prefer mine smooth so I use my immersion blender to blend the figs and then heat it up. These is your fig jam, so I give you freedom, be chunky or smooth!

Next, grab a measuring cup and measure out a 1/2 cup of honey. This isn’t a super sweet recipe because honestly the more sweetener you add the more it covers up the flavor of the figs. We don’t want to mask that delicious miracle of nature. Measure out 3 teaspoons of pectin powder, pour it into the honey and stir until combined.

At this point your fig mash should be boiling. Pour the honey into the pot and stir for about a minute until everything is thoroughly combined. Once it comes back to a full boil, remove the pot from the heat and done!!!

Fig Jam thickens pretty quickly so be careful not to leave it on the heat too long.

From here you can either eat the entire pot of fig jam (I won’t judge, it’s that good) or if you are practicing self control get out your canning jars.

Canning Fig Jam

Canning fig jam is about the same process as other jams.

First, sanitize your jars and lids in a hot water bath. Be careful when you take them out, they are hot!! (Um, I know this first hand, literally)

I like to ladle my preserves through a canning funnel into my jam jars, leaving 1/4 ” headspace.

Make sure to wipe the rim and then screw on those lids. Put your sealed jars in boiling water for 10 minutes (just covering the lids).

Now, pat yourself on the back and go lick the pot and spoon. Or if your the refined type, grab a slice of bread from my Quick and Easy Homemade Bread Recipe. Or, try some on my Whey Biscuit Recipe. Smear some of the fig jam on top and enjoy! We can’t let all this goodness go to waste.

~Amanda