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Fig Jam is the easiest way I have found to turn a big basket of fresh figs into something special, with sweet jammy fruit warmed by cinnamon and a bright squeeze of lemon. I made my first batch on a lazy summer morning when our fig tree gave us more than we could eat, and now a jar always lives in our fridge. Slather it on warm buttermilk biscuits and you will be hooked.
Just figs, sugar, lemon, vanilla, and a cinnamon stick simmer down into a thick, glossy homemade jam with no pectin and no special canning equipment required.
Fig Jam Quick Look
- 🕒 Prep Time: 20 minutes
- 🌡️ Cook Time: 60 minutes
- ⏳ Total Time: 80 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 106kcal
- 🌶️ Flavor Profile: Sweet jammy figs with warm cinnamon and bright lemon
- ✋ Difficulty: Easy, a beginner-friendly preserve like our strawberry freezer jam
Quick Answer
Wash and quarter fresh figs, then add them to a saucepan with cane sugar, lemon juice and zest, vanilla, water, and a cinnamon stick. Bring to a boil, then reduce the heat and simmer for 50 to 60 minutes until the liquid evaporates and the mixture thickens. Remove the cinnamon stick, then mash the jam with a spoon for a chunky texture or blend it for a smooth one.
Jump to:
Why This Recipe Works
Click to see the technique science
- No pectin needed. Figs are naturally high in pectin, so the jam thickens on its own with just sugar and a long simmer.
- Cinnamon and vanilla. A cinnamon stick and a splash of vanilla add cozy warmth that makes this taste far more special than plain fig jam.
- Lemon brightens it. Fresh lemon juice and zest balance the sweetness and help the jam set up beautifully.
- You control the texture. Mash for rustic and chunky or blend for smooth and spreadable, whichever you prefer.
- Small batch, no canning. This makes a fridge-friendly batch, so there is no need for a water bath or special canning gear.
- Just a handful of ingredients. Seven simple pantry ingredients turn ripe figs into a jar of homemade preserves.
Why You’ll Love This Recipe
- It turns a surplus of fresh figs into a glossy, spreadable jam with almost no effort.
- There is no pectin and no canning equipment needed, just a saucepan and a spoon.
- It is delicious on toast, biscuits, and cheese boards, or stirred into our coffee cake batter.
Key Ingredients
Here is what you need for homemade fig jam. See the recipe card below for exact amounts.
- Fresh figs: The star of the jam. Use ripe, soft figs for the sweetest, jammiest results.
- Cane sugar: Sweetens the jam and helps it thicken. Granulated sugar works too.
- Lemon: Both the juice and zest brighten the flavor and help the jam set.
- Vanilla: A splash rounds out the figs with warm, mellow sweetness.
- Cinnamon stick: Simmered in and removed at the end for a gentle, cozy spice.
See recipe card for exact quantities.
Variations and Substitutions
This fig jam is easy to customize. Here are a few ideas.
- Add a splash of bourbon: Stir in a tablespoon at the end for a grown-up fig jam.
- Use honey or maple: Swap part of the sugar for honey or maple syrup for a different sweetness.
- Make it spiced: Add a star anise or a few cardamom pods along with the cinnamon stick.
- Add fresh herbs: A sprig of rosemary or thyme makes a lovely savory-leaning jam for cheese boards.
- Try other fruit: Love homemade preserves? Make our cranberry jam next.
How to Make Fig Jam
- Wash and cut the fresh figs into quarters. Zest the lemon, then cut it in half and squeeze out the juice.
- Add the figs, cane sugar, lemon juice, lemon zest, vanilla, water, and cinnamon stick to a saucepan.
- Bring to a boil over medium-high heat, then reduce to low and simmer 50 to 60 minutes until the liquid has evaporated and the jam is thick. Remove the cinnamon stick.
- For a chunky jam, mash the figs with the back of a wooden spoon. For a smooth jam, blend with an immersion blender. Cool, then store in jars.
Recipe Tips & Tricks
- Use ripe figs. Soft, ripe figs are sweeter and break down into jam more easily than firm ones.
- Simmer low and slow. A gentle simmer evaporates the liquid without scorching the bottom of the pan.
- Do the plate test. Drop a spoonful on a chilled plate. If it wrinkles when nudged, the jam is set.
- Remember it thickens as it cools. Pull it off the heat while still slightly loose, since it firms up in the jar.
- Sterilize your jars. Clean, dry jars keep the jam fresh longer in the refrigerator.
- Adjust the sweetness. Taste as it simmers and add a little more sugar if your figs are tart.
Serving Ideas and Suggestions
Homemade fig jam is wonderful spread over warm buttermilk biscuits, toast, or thick slices of ciabatta bread with butter.
It shines on a cheese board next to brie or sharp cheddar, and makes an easy appetizer drizzled over baked cheese with crackers.
Spoon it over yogurt or oatmeal, swirl it into our coffee cake, or use it as a filling for our thumbprint cookies.
Fig Jam FAQs
Fig jam is a sweet spread made by simmering fresh figs with sugar and lemon until thick and glossy. This version adds vanilla and a cinnamon stick for warmth. It needs no added pectin because figs are naturally high in pectin, and it keeps in the refrigerator without any canning.
No, there is no need to peel figs. The skins are tender and soften completely as the jam simmers, and they add color and fiber. Just wash the figs well, trim off any tough stems, and quarter them.
Yes. Use about half the amount of dried figs and add extra water, soaking them first until plump. The flavor will be deeper and more caramel-like, and you may want a bit more lemon to brighten it.
Stored in a clean, airtight jar in the refrigerator, fig jam keeps for about 3 weeks. For longer storage, freeze it in freezer-safe containers for up to 6 months, or process the jars in a water bath canner for shelf-stable jam.
It likely needs more time. Keep simmering until most of the liquid evaporates and the jam coats the back of a spoon. Remember it thickens further as it cools, and a squeeze of extra lemon juice helps it set.
Stir in about a quarter teaspoon of ground cinnamon instead. Add it toward the end of cooking and taste, since ground spice is more concentrated than a whole stick steeped in the jam.
Have more fruit to use up? Make our strawberry freezer jam next.
Slather our popovers with homemade fig jam for an easy, special treat.
Fig Jam
Ingredients
- 2 pounds fresh figs
- 1 tsp lemon zest
- Juice of 1 lemon
- ¾ cup cane sugar you can also use granulated sugar
- 1 tsp vanilla
- ¼ cup water
- 1 cinnamon stick
Instructions
- Wash and cut the figs into quarters.2 pounds fresh figs
- Zest the lemon, then cut in half to press to juice.1 tsp lemon zest, Juice of 1 lemon
- In a saucepan, add the figs, sugar, lemon juice, lemon zest, vanilla, water, and cinnamon stick.¾ cup cane sugar, 1 tsp vanilla, ¼ cup water, 1 cinnamon stick
- Bring to a boil over medium-high heat, then reduce temperature to low and let it simmer for 50 minutes to an hour, until the liquid has evaporated.
- Remove from heat, and remove the cinnamon stick.
- If you want a chunky jam, press the fig with the back of a wooden spoon, but if you prefer a smooth texture use the blender or an immersion blender.
Notes
- Use fresh fragrant figs for the best outcome.
- This can be doubled.
- You can use other extracts like orange, lemon, or almond.
- If you want a smoother jam use a blender or immersion blender, for a thicker just smash with wooden spoon.
- This can be frozen, see my tips above.
- You can serve this on a variety of things like toast, bagels, as an ice cream topping, with crackers and cheese, etc.
Nutrition
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