There's nothing like the taste of a freshly picked, sun-ripened fig in Sicily. And the month of September is the right time of year to enjoy these sweet beauties!
Therefore, I took advantage of my cousin's abundant fig harvest while in Sicily last week to make this simple 3-ingredient homemade fig jam recipe.
It couldn't be any easier! I used white figs, with the skins on, granulated sugar and the juice of one lemon to make this fig jam which I took home with me. Do take note that I prefer my jam not too sweet, therefore you may taste and adjust by adding more sugar according to your taste.
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How to Preserve Homemade Fig Jam Without Canning
Since this is a small batch jam recipe, canning is not necessary. Here are storage options:
- Refrigeration: I placed my jam in 2 -250 ml jars (I gifted a jar to my cousin!) and refrigerated my jar. The jam may be refrigerated for up to 1 month.
- Freezer: You may freeze the jam by placing the cooled jam in a freezer safe food container, jar or freezer bag and freeze for up to 1 year. Defrost overnight in the refrigerator before serving.
If you have an abundance of figs and wish to produce a large batch of fig jam, consult this article on how to safely can jam for detailed instructions.
How to use Fig Jam
- Enjoy fig jam spread on your morning toast.
- Add a dollop on your yogourt.
- Spread on pancakes or waffles in place of maple syrup.
- Use it in desserts such as in this fig jam, ricotta and pistachio crostata recipe.
- Use as a filling for cookies as in these nut and jam rolled cookies.
Homemade Fig Jam Ingredient List
- Fresh figs: I used Adriatic figs also known as white figs. You may use figs of your choice, however take note that different varieties of figs vary in sweetness and therefore you may have to adjust the amount of sugar added.
The following are step by step instructions with images to guide you through this recipe. Please scroll to the end of this post for the detailed printable recipe card.
How to make Homemade Fig Jam
- Wash the figs. Remove the stems then cut each fig into quarters.
- Place the figs in a large sauce pan and stir in the sugar and lemon juice. Place on the burner and bring to a boil. Reduce to a gentle simmer and stir often to make sure the figs do not stick to the bottom of the pan.
- Meanwhile, sterilize 2 -250 ml jars with lids by fully submerging them in boiling water for 10 minutes. Carefully remove the jars and lids with tongs and set aside until the jam is ready.
- Cook the jam, stirring, for about 45 minutes or until the mixture is thick and not watery. About halfway through cooking, use a potato masher to mash the mixture until the desired consistency.
Top Tip
If you prefer your jam with a smooth texture, you may purée it with an immersion blender or food processor.
- When the jam is ready, spoon it into the sterilized jars. Fill up to ¼ inch from the top. Place the lids on the jars and let cool before refrigerating.
- Enjoy!
Recipe FAQs
You may flavor your fig jam by adding spices such as cinnamon, ginger or nutmeg. Vanilla extract or a vanilla bean may also be added during cooking.
Keep jam refrigerated for up to 1 month.
Place the cooled jam in a freezer safe container, jar or freezer bag and freeze for up to 1 year. Defrost in the refrigerator before using.
Enjoy spread on your morning toast; on waffles or pancakes; add a dollop to your yogourt or use in baking cakes; cookies or tarts.
If you tried this recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how much you enjoyed it in the 📝 comments below. Thanks for visiting!
More recipes with figs!
Homemade Fig Jam Recipe
Equipment
- 2 250 ml jars, or 1 -500 ml jar, sterilized
Ingredients
- 750 grams white figs
- 1 cup granulated sugar
- 1 lemon, juiced
Instructions
- Sterilize 2 -250 ml jars with lids by fully submering them in boiling water for 10 minutes. Carefully remove the jars and lids with tongs and set aside to dry until the jam is ready.
- Wash and dry the figs. Remove the stems then cut each fig into quarters.
- Place the figs in a large sauce pan and stir in the sugar and lemon juice.
- Place on the burner and bring to a boil. Reduce to a gentle simmer and stir often to make sure the figs do not stick to the bottom of the pan.
- Cook, stirring, for about 45 minutes or until the mixture is thickened and not watery. About halfway through cooking, use a potato masher to mash the mixture until the desired consistency.
- Alternately, at the end of cooking you may use an immersion blender to purée the jam if you prefer a smoother consistency.
- When the jam is ready, spoon it into the sterilized jars. Fill up to ¼ inch from the top. Place the lids on the jars and let cool before refrigerating.
- Keep refrigerated for up to 1 month.
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