Homemade Fresh Fig Jam

Fig jam
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  • 100 mins
  • Prep: 25 mins,
  • Cook: 75 mins
  • Yield: 4 Half-Pint Jars (64 Servings)
Ratings (57)

This homemade fig jam recipe is made with fresh figs, sugar, and lemon juice. The jam is simmered until it thickens and gets to the gel stage. 

What You'll Need

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

How to Make It

  1. In a large saucepan, combine the figs, sugar, and lemon juice and zest. Bring to a simmer over medium-low heat, stirring constantly. Cover and simmer over low heat for 1 hour, stirring occasionally. Remove the cover and continue simmering, stirring frequently, until the mixture thickens. When the mixture gets quite thick, begin to stir constantly to keep from scorching.
  2. For a good gel, test a small amount on a very cold saucer: Put the saucer in the freezer for a few minutes, put a little of the fig mixture on it, then return to the freezer for 1 minute. When a good gel stage is reached, the surface of the fruit mixture will wrinkle slightly when pushed with a finger.
  1. 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.
  2. Put water in a saucepan and 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.
  3. 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. 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.
Nutritional Guidelines (per serving)
Calories 40
Total Fat 0 g
Saturated Fat 0 g
Unsaturated Fat 0 g
Cholesterol 0 mg
Sodium 0 mg
Carbohydrates 10 g
Dietary Fiber 1 g
Protein 0 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)