Easy Fig Jam Recipe

This fig jam recipe is a delicious, and beautiful condiment. It’s the perfect accompaniment to cheese, and a must on a charcuterie board. I hadn’t really thought much about fig anything, until my neighbor made some homemade fig jam many years ago, and served it with brie at our book club meeting. I was one of the best things I’d ever tasted. 

My taste buds have never looked back. I became obsessed with fig jam and brie. The next day, I went on a search for fig jam. I think I went to 3 stores before I found a jar at a family run urban farm just a few miles from my house. I sandwiched some of that delicious jam in between some brie and prosciutto and added grilled onions; that was absolute perfection! (Originally published November 18, 2013).

We planted a fig tree shortly thereafter so we could partake in fig season too. Fig trees grow quickly making them a great addition to your backyard, if you live in the right climate. Every year our  tree produces more figs. Last year it yielded over 8 pounds of figs!

Do figs need to be peeled?

No. Besides being quite difficult and time consuming, it’s not necessary. Once the figs cook down, the resulting jam with have a nice chunky texture.

Does fig jam require pectin?

​No! figs have plenty of natural pectin and with the proper amount of sugar, the jam sets up on its own quite nicely. Thus, the ingredients are quite simple.

When are figs in season?

Fig season runs from June through November with each variety ripening at different times. 

Types of figs

While there are dozens of varieties of figs, here are a few of the more common types that can be found in most grocery stores.

• Kadota figs have a yellowish green skin and are in season from June through October.
• Black mission figs are a deep dark purple. They get their name from the missionaries who settled in California. They are in season from May to November.
• Calimyrna figs have a golden-tan skin and are in season from July to September.
• Brown turkey figs are grown in Central California, have a brownish exterior and light red interior. Fine them in stores from May to November.
• Tiger figs have yellow green skin with darker stripes, and a raspberry colored flesh. They are in season from July to November.

Source: Melissa’s Produce

Ingredients for this homemade fig jam recipe

• 1 pound fresh ripe figs chopped
• 1 1/2 cups sugar
• 1/2 vanilla bean scraped, for seeds
• 2 Tablespoons ruby port
• 1 Tablespoon lemon juice
• pinch kosher salt

How to make fig jam

Figs are delicate and have a very short shelf life. So once you pick them, they should be cooked within a day or two. No need to rinse the figs until just before making the jam. 

• Wash and chop the figs and toss with sugar.
• Add the chopped figs to a large Dutch oven or heavy pot. There’s no need to add any liquid at this point. 

• With a wooden spoon, stir the jam over a medium heat until all the sugar is dissolved. 
• Gently cook sugar and figs, stirring occasionally until mixture is thick and shiny about 20-25 minutes. The figs will break down on their own, but you can also use a potato masher to break up any large chunks.
• Once it’s thick, add ruby port and lemon juice.

How to test if jam is done

The old fashioned way to test if jam is ready to can is to put a teaspoon on chilled plates. (I put a couple in the freezer when I start cooking the jam) When the jam is properly set, it will hold its shape on a cold plate when it is tipped.

If you don’t trust your canning skills, and you’re making a small batch, you can store it in an airtight container in the refrigerator. 

How to safely can homemade jam

Every summer for many years the ladies in my book club would take turns hosting canning parties which is where I learned how to can jam. While it sounds intimidating, it’s really quite easy. While you can recycle the jars, new lids and rings must be used to achieve a tight and safe seal. I like these 4 ounce canning jars with labels, because they are the perfect size for hostess gifts. For more detailed information on water bath canning refer to the experts at Ball Canning. If this is your first time canning, here’s a complete Canning Set.

• Wash and dry the jars and lids. 
• Pour the hot jam into the clean jars. With a clean damp towel, carefully wipe the edges and threads of the lid.
• Place lid and ring on the jar and twist until almost, but not quite tight. 
• Bring a large pot of water to a boil. The pot and water should be deep enough to cover the jars by 1-2 inches. Using canning tongs, carefully submerge the jars in the hot water bath.
• Boil the jars of jam for 10 minutes. Remove the hot jars from the water and set them on a clean towel. Repeat the cooking process until all the jars of jam are sterilized.
• After a few minutes you should hear a little pop as the jars start to seal themselves. 
• Let the jars sit at room temperature overnight. The following day tighten the rings on the jars.
• Test the jars to see if they are sealed properly. If the lid is slightly concave, it’s properly sealed. You can also tell by pressing down on the top. The top should not give when pressed. 

More fig recipes

If you have fresh figs, try this Grain Free Fig Tart with Walnuts.

Fig jam is perfect on a Charcuterie Board with aged cheddar or goat cheese.

Fig Cake with Brown Sugar Glaze from Christina’s Cucina.

Brie and Fig Jam with Prosciutto and Caramelized Onions is a delicious appetizer.

Roasted Fresh Figs with Honey and Port from Jill Colonna, Mad About Macarons.

Or try a bigger version with this Brie and Prosciutto Panini with fig jam.