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Homemade Fig Jam

This homemade fig jam is made with fresh figs, granulated sugar, and lemon juice for a naturally thick, rich, and flavorful spread. No commercial pectin is needed, making it an easy recipe that's perfect for canning, freezing, or enjoying fresh on toast, cheese boards, and desserts.
Print Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course condiment
Cuisine American
Servings 2 pints

Equipment

  • Large heavy-bottomed pot
  • Wooden spoon or silicone spatula
  • Sharp knife
  • * Cutting board
  • Measuring cups
  • Citrus juicer (optional)
  • Candy thermometer (optional)
  • Immersion blender (optional)
  • Sterilized jars with lids
  • Water bath canner (optional)

Ingredients
  

  • 2 pounds 900 g fresh figs
  • 2 cups 400 g granulated sugar
  • ¼ cup 60 ml lemon juice

Instructions
 

  • Wash, trim, and quarter the fresh figs.
  • Combine the figs, sugar, and lemon juice in a heavy-bottomed pot.
  • Let the mixture sit for 30 minutes to release the figs' natural juices.
  • Bring to a boil over medium-high heat, then reduce to medium-low.
  • Simmer for about 45 minutes, stirring occasionally and skimming off any foam.
  • Continue cooking until the jam coats the back of a spoon or reaches 220°F (104°C).
  • Blend with an immersion blender if a smoother texture is desired.
  • Transfer the hot jam to sterilized jars for canning or allow it to cool before refrigerating or freezing.