Made with fresh figs, some citrus, and vanilla extract, this easy Fig Jam recipe is just wonderful and can be enjoyed in so many ways including on toast, over baked brie, with cream cheese and crackers, or as a glaze for pork. Use right away or store for later in the fridge, freezer, or process for canning.
Easy Fig Jam Recipe
Fresh ripe figs turned into jam is something dreamy! They’re combined with sugar, some citrus, and vanilla for just the right amount of sweetness and flavor.
Partially blend cut up figs, place everything in a pot, simmer for a bit and you’ll have yourself a fantastic condiment.
We love to use it in so many ways (full list below) including on baked brie for an awesome appetizer, spread on crepes, or even as a glaze for pork. It’s also a great addition to a charcuterie board with nuts, dried fruit, and cured meats.
Why You’ll Love This Condiment Recipe
This fig jam is a family favorite! Here’s a few reasons why.
- Sweet and so flavorful. Between the naturally sweet figs, vanilla, and citrus, the flavor profile on this jam is just fantastic.
- Easy to make. All you need to do is prep a few ingredients, dump them in a pot and stir them for 20 minutes or so.
- Pairs with so many things. This jam goes great with so many things, like cheese and crackers, mixed into yogurt, or even as a glaze for savory meats. A full list is below.
- Stores well. You have the option to keep this jam in the fridge, freezer, or go through the full canning process, whichever you prefer.
You only need 6 simple ingredients, plus water to make this homemade fig jam.
(Scroll below to the printable recipe card for details and measurements.)
- Figs – Fresh ripe figs are the star of this jam. This recipe calls for sweet black mission figs, which is what we prefer. Adriatic or Brown Turkey figs will work, however they will have a different taste. See note below.
- Sugar – Granulated sugar is the key for the best jam-making. You might be able to use a sugar substitute like Splenda, but I have not tested it and can’t vouch for results.
- Water – We don’t consider this an ingredient…because WATER. But it is needed for this recipe.
- Lemon juice – To set properly, jam needs the right balance of acid and sugar. Since figs are a low-acid fruit, you need lemon juice.
- Orange zest – This also helps the jam set properly and adds a little bump in citrus flavor.
- Salt – To balance out the sweetness.
- Vanilla – Adds some extra flavor.
What Are Black Mission Figs?
Despite their name, Black Mission Figs aren’t actually black, but rather more of a gorgeous deep blue-purple on the outside with a pretty pink interior. Black Mission figs are very sweet, sometimes oozing a bit of syrup, which is a good indication that they’re ripe. When picking these figs, make sure they’re free of blemishes, aren’t wilted, and don’t smell sour.
How To Make Fig Jam
This homemade fig jam recipe is so easy to make in just a few simple steps.
(Scroll below to the printable recipe card for details and measurements.)
- Clean the figs. Wash and dry the figs, remove the stems, and cut into quarters.
- Partially blend the figs. Place quartered figs into a bowl of a food processor and pulse several times until mostly smooth (but not completely pureed – you still want some texture.)
- Combine the ingredients. Transfer the blended figs to a medium-sized pot. Add in the sugar, water, lemon juice, orange zest, and salt.
- Boil. Bring the mixture to a boil, then reduce heat to a gentle bubble. Simmer for about 20 minutes, stirring frequently until the fruit is soft and the juices begin to thicken with a jam-like consistency.
- Add vanilla. Remove from the heat and stir in the vanilla.
- Transfer to jars. Spoon the jam into a small clean jar/s, leaving some clearance from the top for expansion. Loosely seal with the lid, but don’t tighten completely. After it’s completely cool, you can tighten the lid. Use as desired or store for later in the refrigerator or freezer (storage details below.) Note that the jam will thicken further and become more set once chilled.
Canning Fig Jam
Keep in mind this particular recipe only makes about 1 & 1/2 cups, but if you’d like to properly can this homemade fig jam, you can do so – even consider doubling the recipe. Follow the steps above and then continue the canning process.
- Sanitize. Wash and sanitize your canning jars, lids, and rings.
- Fill. Fill the hot canning jars with the fig jam. Be sure to leave 1/4-inch at the top and gently remove any jam residue on the jar. Place a lid on top and screw on the bands until just finger tight.
- Process the jars. Process the jars of jam in boiling water for 10 minutes, with water to cover fully.
- Cool. Transfer to a towel on the countertop and allow to cool to room temperature.
- Make sure the jars seal properly. Once the jars have cooled, check to make sure they all sealed properly. If any didn’t, they need to be stored in the fridge or freezer.
Tips for Success
Here are a few important things to keep in mind when making your fig jam.
- Avoid cutting back on the sugar. The sugar is necessary for the jam to come together and set properly, so try not to cut back too much or you’ll end up with soupy jam. This recipe has not been tested with sugar substitutes.
- How do you know when jam is done? You can tell your fig jam is ready when most of the liquid has been absorbed, it looks shiny and falls off the spoon in bigger clumps instead of drips, with a jammy consistency. Try dragging a spoon through the middle – if it fills back in slowly, it’s ready.
- What if my jam is thin? Be patient and continue to cook/reduce a bit longer if your jam is thin. You can also take a potato masher or immersion blender toward the end to thicken it up and also make it smoother, if preferred. Keep it mind, it will thicken up as it cools and chills.
- What if I don’t own a food processor? For the best texture, partially blending the figs in a food processor before simmering is ideal, but if you don’t have one, there’s a work around. Very finely chop up the figs with a sharp knife. Then at the end of simmering, use a hand held immersion blender to get a smoother, jam-like consistency.
Video: Fig Jam Recipe
Ways to Use Fig Jam
- Spread on toast.
- Mixed with some plain Greek yogurt or cottage cheese, topped with granola.
- Blended into a smoothie.
- As a filling for puff pastry twists or thumbprint cookies.
- Swirled into vanilla ice cream.
- Spread on homemade crepes.
- In marinated olives.
- Served with cured meats like prosciutto.
- Used as a dipping sauce or glaze for roasted pork tenderloin.
- Over baked brie or in these brie phyllo bites.
- As part of a charcuterie board with nuts, dried apricots, goat cheese, and crackers.
- Put a pretty label and ribbon on the jar and give it as a wonderful gift!
If not using the jam right away, you can store it for later.
- Refrigerator. Jars of fig jam will last for up to 10 days in the fridge.
- Freezer. You can also store it for up to 3 months in the freezer. Allow to thaw in the refrigerator before using.
- Room temperature. Properly canned jars can be stored at room temperature in a dark, cool, dry place for up to 1 year. (Canning instructions are included in the article above.)
More Homemade Jam Recipes:
- 1 pound fresh ripe black mission figs
- 3/4 cup granulated sugar
- 1/4 cup water
- 2 teaspoons fresh lemon juice
- 2 teaspoons orange zest
- pinch of salt
- 1/2 teaspoon pure vanilla extract
- Wash and dry the figs, remove the stems, and cut into quarters. Place them into a bowl of a food processor and pulse several times until mostly smooth (but not completely pureed – you still want some texture.)
- Transfer the blended figs to a medium-sized pot. Add in the sugar, water, lemon juice, orange zest, and salt.
- Bring the mixture to a boil, then reduce the heat to a gentle bubble. Simmer for about 20 minutes, stirring frequently until the fruit is soft and the juices begin to thicken with a jam-like consistency (see note below.)
- Remove from the heat and stir in the vanilla.
- Carefully spoon the jam into a small clean jar/s, leaving some clearance from the top for expansion. Loosely seal with the lid, but don't tighten completely. After it's completely cool, you can tighten the lid.Use as desired (lots of suggestions in article!) If not serving right away, store in the fridge, freezer, or process for canning (details and instructions included in the article.)