This Fig Jam is amazing. I make it with brown sugar (game changer) and then use it on everything. This is a very simple jam recipe with no pectin added. No canning skills required either!
I am so excited for this recipe, not only because it’s absolutely delicious but because I really need more fig recipes on this site. Fig jar, hello! But back to this jam–I make it with brown sugar which gives that je ne sais quoi we all want from our food. This recipe is made with just 4 ingredients, in one pot in about 40 minutes. You don’t need any fancy canning equipment or pectin. The jam is delicious on buttered toast, biscuits, scones and with goat cheese. Let’s make it!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
This fig jam recipe is perfect for using fresh figs from a tree (should you be so lucky) or when figs are in season and you can stock up at Trader Joe’s (that would be me). This recipe calls for fresh figs rather than dried so make it when figs are in season at the end of summer and stretch out your enjoyment of them for a few more months.
Ingredients for fig jam
To make this fig jam, you will need the following ingredients:
- Fresh figs – I used black figs, but any variety should work.
- Brown sugar
- Lemon juice
- Water
How to make fig jam
I used to have this perception of jam making being complicated but it really isn’t. I mean, I don’t do the whole sterilization thing and what not, but you really don’t need to if you’re okay with just enjoying your jam right away. And I am! Especially this fig jam.
Start by chopping the fresh figs. I don’t worry about chopping them too small because I use an immersion blender (affiliate link) once the jam is cooked to smooth it out. If you don’t want to do that, you might want to chop the figs small so the jam isn’t too chunky.
Step 1: combine ingredients and macerate fruit
Combine the figs, brown sugar, sugar and water in a saucepan. Allow the mixture to sit for about 15 minutes. This helps begin breaking down the figs and releasing their sugars/juices.
Step 2: cook until thick
Cook the jam over medium heat until boiling, reduce heat to maintain a simmer and cook until thick. The mixture should drip off the back of a spoon in heavy drops. This will take about 20 minutes.
Remove from the heat and allow to cool for 15 minutes before using the immersion blender (affiliate link) to smooth out the jam to your liking.
Step 3: store
Store the jam in an airtight jar in the fridge and enjoy for up to two months.
What to use fig jam for
Oh so many things! This jam is delicious with:
- Toast w/ salted butter
- Scones & cream
- Biscuits w/ salted butter
- Crackers with goat cheese (a personal fave!)
- Peanut butter & jelly
- Try spreading the jam on a sheet of puff pastry, dot with goat cheese & bake. Cut into small pieces for a yummy appetizer.
- Any where you like using jam!
Tried this recipe?
If you try this recipe, please consider leaving a comment/rating below and let me know how it went. I’d love to hear from you! You can also connect with me on instagram and Pinterest.
PrintFig Jam
This fig jam is so good! The brown sugar gives it a richness that you can't get with regular sugar. It's perfect with toast, goat cheese and biscuits.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 1 cup 1x
- Category: Condiment
- Cuisine: American, Mediterranean
Ingredients
- 1 lb fresh black figs (chopped)
- 3/4 cup brown sugar
- 2 tbsp water
- juice of one lemon
Instructions
- Place all ingredients in a saucepan, stir and allow this to sit for 15 minutes.
- Cook the mixture over medium heat until boiling. Reduce heat to a simmer and cook for an additional 20 minutes, until thickened and the liquid drips off the back of a spoon in heavy drops.
- Allow the jam to cool for 15 minutes before using an immersion blender to smooth out jam.
- Add jam to a clean, airtight jar and store in the fridge for up to two months.
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