Fig Jam Recipe

Homemade Fresh Fig Jam

A simple three-ingredient jam — ripe figs, sugar, and lemon — cooked down to a glossy spoonable set.

Prep15 min

Cook1 hr 30 min

Total1 hr 45 min

YieldAbout 4 pints

CoursePreserves

Ingredients

• 3 pounds ripe fresh figs, washed, stems removed, and quartered
• 2 cups granulated sugar
• 1 lemon — juice and finely grated zest

Instructions

Cook the Jam

1. In a large, heavy-bottomed saucepan, combine the figs, sugar, lemon juice, and lemon zest.
2. Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally.
3. Attach a candy thermometer to the side of the pan (tip not touching the bottom). Continue simmering, stirring frequently, until the mixture thickens. Once it's quite thick, stir constantly to prevent scorching.
4. Cook to 220°F and remove from heat. To test without a thermometer: chill a saucer in the freezer, drop a small amount of jam on it, return to the freezer for 1 minute. The surface should wrinkle slightly when nudged with a finger.

Prepare the Jars (during cook time)

1. Place glass jars in a boiling water canner half-filled with water. Bring to a boil, then reduce heat and keep jars hot in the water.
2. In a separate saucepan, bring water to a simmer, reduce to low, and add the lids. Hold in the hot water until ready — do not boil.

Fill and Process

1. Fill the prepared jars with the hot jam, leaving ½-inch headspace. Wipe the rims and threads with a damp paper towel.
2. Place lids on with tongs or a jar magnet, then screw on the rings.
3. Lower the jars onto the rack in the canner. Add hot water until the level is 1–2 inches above the jar tops. Bring to a boil and process for 10 minutes.
4. Remove jars with canning tongs and set on a towel-lined surface. Listen for the popping sound that indicates a good seal, then tighten the rings.
5. Let cool to room temperature and store in a cool, dry, dark place.

Storage: Properly canned and sealed jars keep in a cool, dark place for up to 1 year. Skipping the canning step? Store in a covered container in the refrigerator for up to 1 week, or in the freezer for up to 1 month.

Variations: Add a few wide strips of orange zest (pith removed) for a citrus lift, or drop in a sprig of rosemary or thyme while it cooks and remove before jarring.

Per serving (1 tablespoon): 59 cal · 16g carbs · 0g fat · 0g protein

Adapted from The Spruce Eats.