Homemade Fresh Fig Jam

Homemade Fresh Fig Jam

The Spruce

  • Total: 100 mins
  • Prep: 25 mins
  • Cook: 75 mins
  • Yield: 4 cups (64 servings)
Nutritional Guidelines (per serving)
40 Calories
0g Fat
10g Carbs
0g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 4 cups (64 servings)
Amount per serving
Calories 40
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 10g 4%
Dietary Fiber 1g 2%
Protein 0g
Calcium 8mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This homemade fig jam recipe is made with three simple ingredients—fresh figs, sugar, and lemon juice. Pectin is not necessary. 

It's easy to prepare by simmering until the fruit purée thickens and gets to the gel stage or 220 F. To ensure success, make sure you use a candy thermometer to test the temperature of your fruit-sugar mixture.

When it reaches 220 F, the sugar bonds with the natural pectins in the figs and enough water has cooked out causing it to gel and become spreadable—success.


  • 3 pounds ​fresh figs (washed, stems removed)
  • 2 cups granulated sugar
  • 1 lemon (juice and finely grated zest)

Steps to Make It

  1. Gather ingredients.

    Homemade fig jam ingredients
    The Spruce
  2. In a large, heavy-bottomed saucepan, combine the figs, sugar, lemon juice, and lemon zest.

    Combine figs, sugar, and lemon in saucepan
    The Spruce
  3. Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally.

    Simmer fig ingredients in saucepan
    The Spruce
  4. Remove the cover, attach a candy thermometer to the side of the pan making sure the bottom of the thermometer doesn't touch the pan's bottom, and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep from scorching.

    Attach candy thermometer and continue simmering
    The Spruce
  5. Cook to 220 F and remove from the heat. Or, test a small amount on a very cold saucer by putting the saucer in the freezer for a few minutes, put a little of the fig mixture on it, then returning it to the freezer for 1 minute. When a good gel stage is reached (220 F), the surface of the fruit mixture will wrinkle slightly when pushed with a finger.

    Check consistency of fig jam on a plate
    The Spruce
  6. While figs are cooking, prepare the jars and lids. Put the glass jars in a boiling water canner about half-filled with water. Bring to a boil, reduce heat, and keep jars in the water.

    Prepare jars for fig jam in boiling water
    The Spruce
  7. Put water in a separate saucepan, bring to a simmer, reduce heat to low, and add the jar lids. Keep in the hot water until ready to use. Do not boil.

    Reduce to simmer and add jar lids
     The Spruce
  8. Fill the jars with the hot fig jam mixture, leaving 1/2-inch headspace. Wipe jar rims and threads with a wet paper towel. Place lids on jars using tongs or a jar magnet then screw on the rings.

    Fill jars with fig jam and add lids with tongs
    The Spruce
  9. Place on a rack in the hot water in the canner. Lower into the water and add enough hot or boiling water to bring the water level to 1 to 2 inches above the jars. Bring jars to a boil for 10 minutes.

  10. Using canning tongs, remove the jars to a clean towel on a flat work surface. Listen for the popping sound which indicates a good seal and tighten the rings.

  11. Let cool to room temperature and store in a cool, dry, dark place.

    Finished fig jam
    The Spruce
  12. Enjoy!


  • You can store these canned jars in a cool dark place for up to one year.
  • If you have chosen not to can this jam, it can be stored in a covered container in the refrigerator for up to one week, or in the freezer for up to one month.  

Recipe Tags: