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Small Batch Fig Jam

This Small Batch Fig Jam is an easy homemade preserve made with fresh figs, sugar, lemon juice, and water. Naturally thickened with the figs' own pectin, it's a delicious spread for toast, biscuits, yogurt, cheese boards, and desserts. Ready in just 30 minutes, it's perfect for refrigerating, freezing, or canning.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 1 jar

Equipment

  • Wide stainless steel skillet
  • Wooden spoon or silicone spatula
  • Potato masher
  • Citrus juicer
  • * Measuring cups and spoons
  • Half-pint glass jars with lids

Ingredients
  

  • 1 pound 454 g fresh figs, quartered
  • 1 cup 200 g granulated sugar
  • Juice of 1 large lemon about 3 tablespoons
  • ¼ cup 60 ml water

Instructions
 

  • Wash the figs, remove the stems, and cut them into quarters.
  • Combine the figs, sugar, lemon juice, and water in a wide stainless steel skillet.
  • Bring the mixture to a boil over medium-high heat, stirring constantly until the sugar dissolves.
  • Reduce the heat to medium and simmer for 15–20 minutes, until the fruit breaks down and the jam thickens enough to coat a spoon.
  • Mash the figs with a potato masher or the back of a wooden spoon until you reach your desired consistency.
  • Test for doneness using the cold plate test if desired.
  • Remove from the heat, cool for 5 minutes, then transfer to clean jars. Refrigerate, freeze, or process using a water-bath canner for shelf-stable storage.

Notes

Use ripe figs that are soft but not mushy for the best flavor and texture.
A wide skillet helps moisture evaporate quickly, allowing the jam to thicken faster.
Don't skip the lemon juice—it activates the figs' natural pectin and balances the sweetness.
Stir until the sugar has completely dissolved before boiling to help prevent crystallization.
The jam will continue to thicken as it cools, so remove it from the heat once it passes the cold plate test.