Fig Jam Recipe

Super easy Fig Jam Recipe made with fresh figs, granulated sugar, lemon juice and a splash of water, a fantastic small-batch jam without pectin and effort, but the result is an incredibly aromatic jam that can be enjoyed on its own, on toast, or as part as a charcuterie board. It pairs incredibly well with soft cheese like brie, goats cheese or camembert, and it works amazingly well in lots of fancy appetizers.

Making jam is pretty terapeutic, there is something incredibly satisfying about making your own jam with fresh fruit that burst with a delicate aroma and vibrancy.

For someone who doesn't really consume that much jam in general, I tend to make way too much with any fruit I can get my hands on. And fruit is something we always have around.

From strawberry and rhubarb jam, to wild blackberry jam, damson jam, quince jam, peach jam, blueberry jam and even carrot jam, there is a lot to choose from on my blog.

But this fig jam is just something else! It's wonderfully exquisite and delicate, perfect for gourmet bites that you want to impress your finest guests with at special occasions, like my Brie and Fig Jam Crostini.

Even a boring grilled cheese sandwich would be a next-level sandwich with a bit of fig jam on it, the jam does go incredibly well with cheese of any sort. It's the kind of jam I would be canning for the festive season so I can use it for appetizers or a fancy cheese board.

Jump to:

• Ingredients used
• Step-by-step photos and instructions
• Expert tips
• Fig Jam

Ingredients used

• fresh figs - make sure they are not too soft or squashed, figs tend to be highly perishable, so they have to be consumed sooner rather than later. And if you fancy something else too, why not try my Fig Upside Down Cake? It's yum!
• granulated sugar - or caster sugar, there is no need for jam sugar for this recipe
• lemon juice - balances out the sweetness of the jam
• water - there is no need for loads, just enough to get the jam going

Step-by-step photos and instructions

• cut the figs into quarter and add them to a pan together with the sugar, lemon juice and water
• toss everything well
• cook on a medium heat, mushing the figs occasionally, until the jam is soft and most of the liquid has been absorbed

Expert tips

For storing the fig jam, you have 2 options:

• you can either add it to jars, leave it to cool at room temperature until it cools down completely, then refrigerate
• or, if you make this fig jam for canning, add it to sterilised jars while it's still hot and, tighten the lids really well, then store in a cool place

While sterilising jars might seem like a chore, it's actually really easy to do it. Just wash the jars with soapy water, rinse well, and dry. Place them in a hot oven at 200 degrees Celsius ( 390 Fahrenheit) for 10 minutes, and they are done!

Please handle the jars and jam with care, they can be extremely hot and can cause burns. If the jam starts spitting while it cooks, just place a lid on the pan and stir it occasionally.

If you’ve liked this recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM , YOUTUBE, TIK TOK , FLIPBOARD and PINTEREST to see more delicious food and what I’m getting up to.