Fig Jam Recipe
Figs are naturally high in pectin near their skins, so a long, slow simmer that reduces the mixture and concentrates the fruit's own sugars is enough to set the jam without needing added pectin.
- Prep
- 15 min
- Cook
- 45 min
- Total
- 60 min
- Servings
- 16
Ingredients
- 2 lb fresh figs, stemmed and quartered
- 1 cup granulated sugar
- 1 whole lemon, juiced and zested
- 1/4 cup water
- 1 whole cinnamon stick
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Instructions
- 1Combine the figs, sugar, lemon juice and zest, water, and cinnamon stick in a heavy-bottomed saucepan.
- 2Let sit at room temperature for 15 minutes, stirring occasionally, until the sugar starts to pull juice from the figs.
- 3Set over medium heat and bring to a simmer, stirring to dissolve the remaining sugar.
- 4Reduce the heat to medium-low and cook, stirring often and mashing some of the fig pieces against the side of the pan, for 35-45 minutes, until thick and glossy.
- 5Test for doneness by placing a small spoonful on a chilled plate, if it wrinkles when pushed with a finger, it's ready.
- 6Remove the cinnamon stick, then ladle the hot jam into clean jars.
- 7Let cool to room temperature before sealing and refrigerating.
Tips & variations
- Stir in a splash of balsamic vinegar or a few grinds of black pepper in the last few minutes for a more savory jam suited to a cheese board.
- A vanilla bean split and added with the cinnamon gives the jam a rounder, more dessert-leaning flavor.
- For a chunkier jam, mash the figs less; for a smoother spread, mash more or pulse briefly with an immersion blender near the end.
Storage & reheating
This is a refrigerator jam, not shelf-stable canned preserves. Store sealed in the refrigerator for up to 1 month, or freeze for up to 6 months. If you want pantry-stable jars, process them in a boiling water bath following a tested canning recipe's timing.
Nutrition
A high-sugar preserve meant to be used in small spoonfuls, low in fat and protein.
Tips from the Tulo kitchen
- Use a wide, heavy-bottomed pan rather than a narrow pot, more surface area means the liquid reduces faster and more evenly.
- Chill a small plate in the freezer before you start cooking, so it's ready the moment you want to check the jam's set.
FAQ
Do I need to add pectin to make fig jam set?
No, figs have enough natural pectin, especially near the skin, that a slow simmer reducing the mixture is enough to set the jam without any added pectin.
How do I know when the jam is done cooking?
Put a small spoonful on a chilled plate and push it with your finger after a few seconds. If the surface wrinkles rather than running back together, it's ready.
Can I can this fig jam for long-term pantry storage?
As written, this recipe is meant for the refrigerator or freezer. To make it shelf-stable, process filled jars in a boiling water bath following a tested canning recipe's specific timing for your jar size and altitude.
