This 4-ingredient fig jam recipe (fig preserves) contains just fresh figs, lemon, sugar, and walnuts (optional), with no pectin but with several flavor variations! The results are perfect for spreading over bagels, toast, adding to grilled cheese, dolloping over pizza, and more!
Wash the figs well and pat them dry with paper towels. Then slice the figs into quarters, removing any tough stems if necessary.
Transfer them to a large bowl. Sprinkle the sugar over the figs, mix well, and then allow the fruit to sit for at least an hour.If you want to make a smoother fig jam, you can cut the figs into smaller pieces at this point, as it will take less time for them to break down when cooking.During this time, the figs will macerate, and the sugar will encourage the figs to release their juices – stir a couple of times mid-way.
Step 2: Heat the fig jam mixture
Add the macerated figs and all their juices and the lemon juice to a large pot. Heat over medium heat and stir.If your figs aren’t very juicy, you can add a splash or two of water to the pan. The water is only needed to help dissolve the sugar, so don't add too much as you'll have to wait for it to reduce after.
Bring the mixture to a boil, constantly stirring until the sugar melts. Then lower the heat to medium-low. Cook, stirring occasionally, for 45-60 minutes until the fig jam has reached your desired consistency. Remember that it will thicken further as it cools. Use a spoon to gently mash the figs to your desired consistency. Towards the end of the cooking, add the roughly chopped walnuts (optional) and stir to incorporate them in the jam.For me, the correct consistency is when the figs are all very tender, and the juices run off my spoon/spatula in heavy drops (not running). You can test this further by placing a little of the jam on a pre-chilled (in the freezer) plate. Allow it to sit for a minute, then check the consistency (this will be what it’s like when set) - it should be thick and wrinkle slightly when pushed).
If you want a smoother fig jam, you can use an immersion blender or food processor and pulse just a few times (I'd recommend doing this at the beginning of the process after the macerating step, though it can also be done at the end – just be careful since the fig mixture will be extremely hot).
Step 3: Decant the mixture
If you want to water bath can the fig jam, you'd do so now - read the FAQ section for my top tips and head over to my beginners guide to canning for all my top tips and the method. Alternatively, transfer the hot fig jam to your sterilized jars, allow it to cool for a short while with the lids finger-tight. Then fully close the lid and transfer to the fridge.
How to Store Fig Jam
The storing methods will differ based on whether you're storing the fig jam as-is without canning or if it's been canned.Storing: you can store the fig jam in the fridge for 2-3 weeks (it may last longer, but I always use mine within 2 weeks, so I can't guarantee it). Alternatively, transfer it to the freezer for 2-3 months (in a jar with 1-inch headspace).Canned: once processed and left to cool, the fig jam is now shelf-stable and can be stored in a cool dark location for up to 10-12 months (as it has less sugar). If you increase the sugar, it will last up to two years.
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Notes
Use nonreactive tools: this includes a nonreactive saucepan (stainless steel, glass, enamel-coated will work well), spoons (silicone or wooden), etc. Avoid aluminum, copper, etc.
Use a deep pot: another good tip is to use a deep pot, preferably one with a lid – as this jam likes to spit in the first part of its boiling process.
If you over-cook the fig jam: it can become very solid as it's overset. However, don't worry – I’ve heard that this can be fixed by re-heating the mixture with additional water and lemon juice.
For a good gel: the aim is to cook the fig jam to 220ºF/105ºC to reach the good gel stage. However, if you don't have a thermometer – you can follow the method above – testing the consistency with the spoon and plate methods.
If your fig jam is too runny: there are several reasons this might be. If you've reduced the amount of sugar, this will impact the texture. Also, if the jam didn't reach 220ºF/105ºC - the optimal "setting" temperature. If you find it too thin even after chilling, you can return it to a pan and cook for longer.
Adjust the texture: if you want a thicker fig preserve texture with large pieces of fig within, add water to the pan, and be careful when mixing with the wooden spoon, so you don't break up the fruits too much. For a less chunky mixture, use your spoon to gently mash the figs as they cook. For smooth fig jam, you can process the mixture either before or after it's cooked (using an immersion blender or regular blender).
Make sure to use sterilized jars: whether or not you plan on water bath canning the jam, ensure you use sterilized jars for the best shelf life.
Adding water to the recipe: only add water if the figs aren't very juicy – otherwise, it will take longer to reduce the mixture again. I added no water to this recipe since my figs were so juicy.
Optional add-ins and recipe variations:
Rosemary/thyme: add a single sprig (around 3-4 inches long) to the saucepan. Remove it before jarring the homemade fig jam.
Anise powder: added towards the end, to taste.
Sesame seeds: lightly toasted – this was suggested to me by a reader.
Vanilla: you can either add pure vanilla extract (or paste) or some vanilla powder. Do this right at the end and add to taste.
Ginger: use finely grated ginger to taste. I recommend using ½ tsp to begin and increasing if you’d prefer a more robust flavor.
Citrus zest: lemon or orange zest would work well in the fig preserves. I recommend using the zest from one medium lemon/orange.
Balsamic vinegar: you can add balsamic vinegar or balsamic reduction to make an excellent fig balsamic jam. Add at the end to taste. If you add a small pinch of salt along with the balsamic, you’ll have even more depths of flavor.
Honey: rather than replacing the sugar with honey, you can simply add a few tablespoons of honey to the mixture for flavor. Note, the darker the honey, the less you’ll need.
Spices: you can experiment with different spices. I particularly like pairing figs with warming spices like cinnamon, cloves, cardamom, and nutmeg.
Check the blog post for more tips and answers to the top FAQ!