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)
- In a large, heavy-bottomed saucepan, combine the figs, sugar, lemon juice, and lemon 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, 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Let cool to room temperature and store in a cool, dry, 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.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||1 g|