This Homemade Fig Jam Recipe {Small Batch} is an amazing way to preserve wonderful figs to use at any time of the year. It is perfect for any charcuterie board as it pairs gorgeously with cheese as it does meats. We love figs in this house, but they don’t last long, so plan on making the jam the day you get them or very soon afterward.
You may also like to make our Canned Applesauce, Christmas jam, no-pectin raspberry jam recipe, blackberry freezer jam, peach freezer jam,strawberry rhubarb jam,blueberry rhubarb jam, or even savorytomato jam. Any of these are appreciated as gifts, so double up the batch.
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What Does Fig Jam Taste Like?
Figs are delicious and have a sweet flavor with a bit of acidity. Some varieties are sweeter and juicer than others. Fig jam tastes just like figs but is enhanced more with honey and lemon for more sweetness and acidity.
Their texture is not crisp like some other fruit but softer like a banana. They have tiny seeds inside their pulpy delicious interior.
Some figs can be sweet as honey, while others are less sweet. Their flavor is that of honey or molasses with a slightly nutty finish. I find this rich fruit to be on its own and hard to compare to other fruit.
What Goes Into Fig Jam?
Some people have asked, do you remove the skin from figs for jam? No, the skins remain on the figs and break down quite easily. Using an immersion blender will complete the job. You can see the jam that it turns out quite smooth. It saves an amazing amount of time in peeling all those little figs and losing half the fruit.
Depending on the time of year is when you will get different types of figs. California figs, which are where most of our figs come from, are available from mid-May to November. Black Mission figs are available mid-May through November while Tiger Figs are available later mid-July through November.
We tend to see most of our figs in Calgary in the month of June, but areas in the US will have a much longer time to enjoy fresh figs as many areas have fig trees and therefore are able to make jam for many more months than we can here in Canada.
All the other ingredients are very easily found year-round. You will note there isn’t any pectin used in this jam. Simmering long and slow will give you the perfect consistency that you will want.
Ingredients
Fresh ripe figs, washed, stemmed, and quartered
Granulated sugar
Honey
Vanilla
Lemon juice
Zest of one lemon
How To Make Fig Jam
Making this jam is simple, and it can be frozen in jars or canned. Always add 5 min. per thousand feet for altitude when canning.
Place all the ingredients into a medium, heavy-bottom saucepan and heat stirring to combine.
Bring to a boil, stirring frequently over medium-high heat.
Reduce heat to low and continue to simmer with the lid off. Make sure you stir often so that it doesn’t stick to the bottom of the pan.
Simmer for 40 – 50 minutes or until the desired thicken is reached.
Remove the pan from the heat and blend using an immersion blender to chop up the fig meat and skins.
Spoon the jam into hot, sterilized jars. I like to use 4 oz canning jars. Fill within ½ inch of the top of the jar.
Wipe the rim of each jar with a clean cloth or wet paper towel.
Place the sealer lid on each jar and screw the top on finger tight.
Process in a boiling water bath for 10 minutes or as per your altitude requirements and immersed into 1″ underwater above the jar.
Let jars cool on a towel-lined countertop. Let them cool to room temperature before storing. Make sure all jars have sealed; you will hear them popping while they cool. If any don’t seal, then store in the refrigerator and eat within a month’s time.
Note: As a general rule, simmer for 40 minutes for jam that is a little looser, simmer for 50 minutes for a thicker, firmer jam.
What Do You Eat Fig Jam With?
I have always loved figs, and making this homemade jam is such a treat, but what do you serve it with? Although you can easily have this jam like you would any other jam on toast or a croissant, it is usually served with savory ingredients. It pairs gorgeously with anything that is added to a charcuterie board.
It really is a great treat for the holidays and can be served again and again in many different ways, never mind making a great hostess gift also.
Some other wonderful ideas to enjoy fig jam are:
Serve the jam on a half fig topped with blue cheese and crumbled bacon.
On a crostini with brie cheese and prosciutto.
Baked brie in a pastry crust and served hot with fig jam on top scattered with walnuts and rosemary.
On a crostini with camembert, sliced apples, and cinnamon.
Fig jam and brie pastry bites made with puff pastry.
Fig jam and ham pinwheels.
Pear, dried cranberries, gorgonzola, and fig jam crostinis.
Fig jam spread on pizza served with sliced peaches, basil, goat cheese, and thick-cut crisped bacon.
Use it as a spread on a panini or sandwich with ham, cheese, and whatever other toppings you would like.
Pin it HERE!!
Pin it HERE!!
Homemade Fig Jam Recipe {Small Batch}
Yield: Makes 5 to 6 - 125 ml jars (5 to 6 - 4 oz jars)
Prep Time: 15 minutes
Cook Time: 50 minutes
Additional Time: 10 minutes
Total Time: 1 hour 15 minutes
This Homemade Fig Jam is rich, sweet, and perfect for a charcuterie board. It is a beloved condiment for so many appetizers for the holidays. It also makes a greatly appreciated hostess gift too.
Ingredients
- 2 lbs fresh ripe figs, washed, stemmed and quartered
- 1 ¼ cups granulated sugar
- 3 Tbsp honey
- 2 tsp vanilla
- 2 Tbsp lemon juice
- Zest of one lemon
Instructions
Place all the ingredients into a medium, heavy-bottom saucepan and heat stirring to combine.
Bring to a boil stirring frequently over medium-high heat.
Reduce heat to low and continue to simmer with the lid off. Make sure you stir often so that it doesn’t stick to the bottom of the pan.
Simmer for 40 – 50 minutes or until the desired thicken is reached.
Remove the pan from the heat and blend using an immersion blender to chop up the fig meat and skins.
Spoon the jam into hot, sterilized jars. I like to use 4 oz canning jars. Fill within ½ inch of the top of the jar.
Wipe the rim of each jar with a clean cloth or wet paper towel.
Place the sealer lid on each jar and screw the top on finger tight.
Process in a boiling water bath for 10 minutes or as per your altitude requirements and immersed to 1″ underwater.
Let jars cool on a towel-lined countertop. Let them cool to room temperature before storing. Make sure all jars have sealed, you will hear them popping while they cool. If any don’t seal then store in the refrigerate and eat within a month’s time.
Notes
Note: As a general rule simmer for 40 minutes for jam that is a little looser, simmer for 50 minutes for a thicker firmer jam.
Also, try to remove any large air bubbles with a spoon or chopstick before canning.
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Nutrition Information:
Yield: 48Serving Size: 1 tablespoon
Amount Per Serving:Calories: 39Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 0mgCarbohydrates: 10gFiber: 1gSugar: 9gProtein: 0g
Recipe calculation was provided by Nutritionix and is an estimation only. If you need nutritional calculations for medical reasons, please use a source that you trust.
