Got a big fig harvest of figs this year? Then making your own fig jam is one of the best things you can do with your figs! And not only is it incredibly easy with this recipe, it’s also absolutely delicious.
If you have a fig tree in your garden it’s likely that you have an abundance of this special fruit all it once. This easy fig jam recipe is perfect for making a year’s supply.
It’s super easy and perfect for making during the fig season. There are countless things you can do with a batch of fig jam. I’ll give you some tips below!
You only need a few ingredients for making this fig jam. Check the recipe card for full details and quantities.
BAKING TIP: For a chunkier jam with pieces of fruit, mash the mixture with a potato masher. Prefer a smoother jam? Use an immersion blender instead.
Clean figs, add sugar, pectin, and lemon juice to the pan and bring to a boil
Let it boil and use either a potato masher or stick blender to puree the fruits
If you sterilize your glass jars before use, you can store the jam for much longer. Sterilizing is easy: place the jars in a large pot of water, bring to a boil, and let them boil for a few minutes.
Remove them with tongs and place them on a clean kitchen towel. No need to dry them as the heat will evaporate any remaining moisture.
After sterilizing and filling the jars, clean them and label with the preparation date. Store the sealed jars in a cool, dry place. Once opened, keep the jam in the refrigerator for about 1-2 weeks. Properly sealed jars will keep for up to a year.
Yes, you can freeze this jam. It works best in small portions. Personally, I prefer storing jam in sterilized jars since it doesn’t take up freezer space.
There aren’t (yet) specific recipes on Laura’s Bakery using this fig jam, but you can easily use it in other jam-based recipes.
Some tasty ideas include:
Not all figs are the same. Different varieties vary in both flavor and color. Some figs give a deep red-purple color, while others result in a more orange-brown jam.
You can make sugar-free jam using a gelling powder. Follow the instructions on the package, but note that this jam won’t keep as long. Sugar acts as a preservative, so I recommend freezing sugar-free jam in small portions (up to three months). There’s also “special jam sugar,” which requires about half the amount of regular jam sugar, but again, the shelf life will be shorter.
No, that’s not necessary! The skins actually add a nice color to the jam. Just remove the tops and bottoms and wash the figs properly before using.
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