Delicious and figgy, filled with all the flavors of your favorite Christmas Cookie! Homemade fig jam recipe has hints of cinnamon, vanilla
If you love to make, this recipe for Strawberry Rhubarb Jam is fantastic, I hope you try it next!
❤️ Why you'll love this recipe
Now in my experience, either you either like figs or not, I've never met anyone that falls in-between. I'm definitely a fig fan!
Fresh figs are heavenly! They give you a burst of honey-sweet fresh fruit flavor when you bite into them. When transformed into
We start seeing figs in late summer and early fall. And although you can pop whole figs right into the freezer (just wash them first), I love making them into jam to preserve the flavor all year long!
If you love fig newtons or mincemeat pie, let me tell you - this jam will WOW you! It has all the same flavors packed into an easy-to-make preserve!
All you need are fresh figs. They have a short shelf
Have I talked you into trying this yet? I hope so!
It's really not hard to learn how to make fig jam. Let me get you started first with the ingredients.
- figs - that's about 2 pounds of fresh figs, dried figs can be reconstituted with boiling water
- pure cane granulated sugar and brown sugar
- fresh lemon juice
- vanilla extract
- Clean and prepare the fruit, add to a large pot.
- Add the lemon, cinnamon, nutmeg
andbutter to the pot.
- Measure ¼ cup of the sugar and mix it with the pectin. Combine figs with the sugar and pectin, mix well and set it on the burner.
- Turn stove on high and bring to a boil, stirring constantly.
- When it comes to a hard boil add the remaining sugar.
- Return it to a hard boil and boil one minute, remove from the heat.
- Immediately stir in the vanilla. Stir until it is completely incorporated, about a minute.
- Ladle into clean, sterilized jars.
- Clean the tops of the jars, add the lid and screw top. Screw the lid on tightly.
- Process in a hot water bath for 10 minutes to seal. Remove from the hot water bath and place
ona heat-proof surface.
- When you hear the jars pop and you'll know they are sealed!
Figs fruit is grown on a tree, there are several different varieties of figs. Here in the San Joaquin Valley we have Black Mission figs, Brown Turkey and Calimyrna figs, just to name a few. All are sweet and delicious, you can eat them like candy!
When you bring them home, wash them well and refrigerate. Plan on using or eating them within a few days.
If you're not going to eat/use them right away, rinse them well and pat dry. Place them on a small tray and pop them in the freezer. When they are completely frozen, put them in a ziplock bag and back in the freezer they go. Freeze for up to a month.
You can eat them right from the freezer, almost like a popsicle . They are delicious!
Actually, figs are really good for you! Packed with fiber, calcium, iron, magnesium, potassium, vitamins B and K - as far as fruits go, they are a winner! These low sugar fig preserves are a great way to enjoy the flavor all year long!
This delicious spread will last 6 months to year. I say that roughly though, because those jars disappear quickly around here!
Fig season starts in early June. A second season starts August through June.
What is a rolling boil?
What is a rolling boil? This is a common question for beginning canners, It's hard to describe what a "rolling boil" looks like, so instead I'll show you. Watch this quick video (only 14 seconds!) a rolling boil is one that you cannot stir down.
Jam making is part cooking and part science. Follow the recipe exactly! It's easy to think you can add less sugar or more fruit and it won't matter. If you do the jam may not set up correctly or it could mold and has to be discarded!
Just follow the recipe and you'll be jam making like a pro in no time!
If this is your first time making jam, review the Jam Making Guide. It has all of the best tips and tricks to make the BEST preserves at home!
Sealing and Storage
Sealed jars go to into the pantry. If a jar doesn't seal you have a couple of options:
- Remove the jar from the jars. Reprocess the jam, ladling it back into clean sterilized jars and again place in a hot water bath for 10 minutes.
- Or simply refrigerate any jars that did not seal. They will last in the refrigerator up to 3 weeks.
As long as I take a moment and clean the jars off with a wet paper towel prior to adding the lids I rarely have any jars not seal. Literally once in a blue moon.
If you take this step, I'm sure you'll have the same results!
Like Pepper Jam - fig jam recipe is very versatile! It goes well with sweet and savory dishes.
- slather a bagel or your morning toast with cream cheese and top it with jam, perfect breakfast!
- The shining star of your cheese board will be a crostini with a slice of blue cheese topped with fig jam and a drizzle of honey. Add some ripe figs as well!
- every cheese plate benefits with a jar of jam! It's a delicious way to showcase the preserves!
- a wheel of brie topped with fig jam and baked is a quick appetizer - unbelievable!
- this is a great recipe to glaze a holiday ham!
Homemade Jam is so much better than store-bought, there's really no comparison! I have several lovely jams on the blog like this recipe for Strawberry Fig Preserves (everyone's favorite) and Orange Jelly - this jam is like a burst of sunshine!
Here are more easy recipes to make soon!
- Homemade Apricot Preserves - sweet tangy and delicious this is an easy recipe and perfect if you're a first-time jam maker!
- A little heat and a little sweet! With a pop of spice this sweet Pomegranate Jam Recipe is perfect for a PB&J!
- Low Sugar Strawberry Rhubarb Jam is an old fashioned jam with the BEST flavor - family favorite!
- This Peach Jam Recipe will have you wishing you were sittin' on a porch in the south! Sweet as a Georgia peach!
Fig Spread Recipe
Fig Jam Recipe
- 5 cups figs fresh figs
- 3`½ cups pure cane sugar
- 1 cup brown sugar
- 1 sure-jell low sugar pectin - pink box
- ¼ cup lemon
- ½ tsp cinnamon
- ⅛ tsp nutmeg
- ½ tsp vanilla
- 1 tbsp butter optional
- Clean the figs, remove the stems - chop into ½ inch pieces. Add to a heavy bottom pot.
- Add the lemon, cinnamon, nugmeg and butter to the pot.
- Measure ¼ cup of the white sugar and mix it with the contents of the Sure-Jell. Sprinkle it into the fig mixture and set it on the burner.
- Turn on high and bring to a boil, stirring constantly.
- When it comes to a hard boil (one that you cannot stir down) add the remaining sugar - the white and brown sugar.
- Return it to a hard boil and boil exactly one minute.
- Remove from the heat. With hot pan holders on immediately stir in the vanilla. It may bubble and spit a bit! Continue to stir until it is completely incorporated, about a minute.
- Ladle into clean, sterilized jars.
- Using a paper towel clean the top of the jar off completely. Add the lid and screw top. Screw the lid on tightly.
- Process in a hot water bath for 10 minutes to seal.Remove from the hot water bath and place on a heat-proof surface. You'll hear the jars pop and you'll know they are sealed
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A few years back Dan and I wanted to take a spur of the moment fall vacation, but we wanted to do affordable. I kid you not, I went to the grocery store and grabbed:
2 footsub sandwich (that I sliced into 8 servings and wrapped individually)
- bag of everything bagels and cream cheese
- water, wine and beer
When I packed the ice chest I tossed in a jar of fig jam from my buddy Michelle and off we went to explore the Eastern Sierras!
Breakfast was a bagel with a smear of cream cheese, topped with jam and it was heavenly! Lunches were tucked in our backpacks and off we'd go to explore.
It's still one of my fondest vacation memories and hence, one of my favorite jam flavors!