Easy Fig Jam
Super simple to make, Easy Fig Jam is summer’s sweetest gift!
Prep: 10min
Total: 40min
Yield: 12
Serving Size: 1 g
Nutrition Facts: servingSize 1 g, calories 121 kcal, Carbohydrate 31 g, Sodium 1 mg, Fiber 2 g, Sugar 28 g
Ingredients:
- 2 pounds fresh figs (cut in quarters and stems removed)
- 1 cup granulated sugar
- juice of one lemon
- 1 teaspoon vanilla extract
- 1/4 cup water
Instruction:
- In a medium saucepan, toss the figs, sugar, lemon and vanilla to coat.
- Cook over medium heat stirring frequently until the sugar is dissolved and the figs are juicy.
- Turn the heat to low, add the water and simmer for 20 minutes, stirring occasionally until the fruity is soft and the juices are beginning to thicken.
- Turn off the heat and spoon the jam into two pint size jars.
- Close the jars and allow to cool to room temperature.
- Store the jam in the refrigerator for up to 2 months.
Easy Homemade Fig Jam
An easy homemade jam recipe made with fresh summer figs. Perfect for enjoying on its own, in a PB&J sandwich, or in other recipes. No canning required – just stick it in the fridge when done!
Prep: 5min
Total: 17min
Yield: 1
Serving Size: 2 tablespoons
Nutrition Facts: servingSize 2 tablespoons, calories 78 calories, Sugar 18.7 g, Sodium 0.8 mg, Fat 0.1 g, Saturated Fat 0 g, Trans Fat 0 g, Carbohydrate 19.9 g, Fiber 1.1 g, Protein 0.3 g, Cholesterol 0 mg
Ingredients:
- 1 lb black figs
- 3/4 cup granulated sugar
- 1/4 cup water
- 2 tsp lemon juice (juice of 1/2 small lemon)
- 1 tsp pure vanilla extract
Instruction:
- Pull the stems off the figs, then puree them in a food processor until mostly smooth (a few chunks are okay to give it some texture).
- Transfer the fig paste to a medium-sized heavy-bottomed (but not cast iron) pot. Stir in the sugar, water, and lemon juice. Bring to a boil over medium-high heat, then reduce heat to medium.
- Boil, stirring nearly constantly, until it becomes jam-like in consistency. At this point it’ll look kind of shiny and will fall off a spoon in bigger clumps or sheets, as opposed to small drips. If you are unsure, turn off the heat and place a bit of the jam on a cold plate (stuck in the freezer before you begin), let it sit for a minute or so, then check the consistency to see if it is jam-like. If needed, return to the heat for a few more minutes.
- Once it is finished cooking, remove from the heat and stir in the vanilla extract.
- Carefully transfer the jam to a clean jar. Screw the lid on a bit, but don’t tighten it. Let it cool for an hour or so, then transfer to the fridge (still with a semi-loose lid). After it has cooled completely you can tighten the lid – it just gets stuck if you tighten it while hot. Store in the refrigerator.
How to make Fig Jam – Homemade Jam Recipe
FAQ
What is the difference between fig jam and fig preserves?
Do you peel figs for fig jam?
You can peel the figs or not before making this jam. I did not peel them. The peels almost disintegrate into the jam when cooked. The vanilla bean adds a beautiful flavor, but you can omit it if you’d like.
How long does fig jam last?
How long does fig jam last in a jar?
