Lauren Paige Richeson is the Health Commerce Editor for Verywell and her debut cookbook Avocado Obsession was published in 2020. She has contributed to Cherry Bombe Magazine, Eaten Magazine, Life & Thyme Magazine, Taste of Home, Mashed, and The Manual. She has developed recipes for Simply Recipes, LIVEKINDLY, Wide Open Eats, Whole30, and more.
When the end of summer rolls around and the markets are bursting with fresh, jammy figs, it's time to turn the bounty into a pot of bubbling homemade jam. The naturally sweet, textured fruit lasts only so long on the trees, but in your pantry, it'll add the taste of late summer days to anything it touches. All you need are a few simple ingredients to create this sweet, spreadable treat—no additives or special techniques required.
How to make homemade fig jam:
You only need 3 ingredients to make this jam: figs, sugar, and lemon for the juice and zest. The addition of lemon juice and zest not only enhances the fig's flavor, but adds the additional pectin needed to make the jam the optimal, spreadable texture. We suggest looking for ripe, fresh figs for this recipe, but if you can't find them, dry also works well. Just hydrate 2 cups quartered, dried figs in boiling water until plump, then drain and proceed with the recipe.
Serving ideas for fig jam.
Though fig jam makes a marvelous topping for traditional breakfasts like granola, it can also be used to add a hint of sweetness to more savory dishes. Use it to create a sweet sauce to drizzle over pork chops, mix it with a creamy cheese for an extra flavorful sandwich, or try it as a delectable addition to charcuterie boards. Alternatively, you can dollop it on fresh sourdough, tuck it into grilled cheese, or spread on your Monte Cristo. With a jar of fig jam, your sweet and savory options are endless.
How long does homemade jam last?
While the lemon juice in this fig jam recipe serves as a preservative, without proper canning techniques, it won't have that long of a shelf life. Keep your homemade fig jam fresh by storing it in an airtight container in the refrigerator for up to 3 weeks or in the freezer for up to 2 months.
Made this? Let us know how it went in the comments below!
- Yields:
- 2 c.
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 10 mins
Ingredients
- 2 lb.
ripe, fresh figs, washed, quartered, stems removed
- 1 c.
granulated sugar
Pinch of finely grated lemon zest
- 2 tbsp.
fresh lemon juice
- Nutrition Information
- Per Cup
- Calories726 Fat1 gSaturated fat0 gTrans fat0 gCholesterol0 mgSodium6 mgCarbohydrates175 gFiber13 gSugar174 gProtein3 gVitamin D0 mcgCalcium161 mgIron2 mgPotassium1070 mg
- Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.Powered by
Directions
- Step 1In a large, heavy saucepan over medium-low heat, bring figs, granulated sugar, lemon zest, and lemon juice to a simmer, stirring constantly. Cover, reduce heat to low, and simmer, stirring occasionally, until thickened, 50 to 60 minutes.
- Step 2Let cool, then transfer to clean jars.
- Step 3Make Ahead: Jam can be made 3 weeks ahead. Store in jars in refrigerator.