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. I love eating it on toast, over baked brie, with cream cheese and crackers, or using it 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 black mission figs turned into jam is something dreamy! I’ve combined them with sugar, citrus, and vanilla for just the right amount of sweetness and flavor. It only takes minutes to prepare this fig jam, and the options for using it are endless.

Despite their name, Black Mission Figs aren’t actually black, but more of a gorgeous deep blue-purple on the outside with a pretty pink interior. They are very sweet, sometimes oozing a bit of syrup, which is a good indication that they’re ripe. When picking the figs, I always make sure they’re free of blemishes, aren’t wilted, and don’t smell sour. Adriatic or Brown Turkey figs will work; however, they will have a different taste.

This fig jam is really one of the most versatile condiments I make. It tastes great on its own and also works as a marinade or topping—perfect for adding to breakfast recipes, dinner recipes, snacks, and cakes.

Helpful Tips

• 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.
• Confirming the jam is cooked. 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 big clumps instead of drips, and has a jam-like consistency. Try dragging a spoon through the middle—if it fills back in slowly, it’s ready.
• Fix the consistency. If you find your jam is too thin, continue to cook/reduce it a bit longer. You can also take a potato masher or immersion blender toward the end to thicken it up and make it smoother, if preferred. Keep in mind, it will thicken as it cools and chills.
• If you don’t have 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, very finely chop 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.

How To Make Fig Jam Step by Step

Clean the figs: Wash and dry 1 lb. of figs, remove the stems, and cut the figs into quarters.

Partially blend the figs: Transfer the quartered figs to the bowl of a food processor and pulse a few times until mostly smooth, but not completely pureed, as you want some texture.

Combine the ingredients: Transfer the blended figs to a medium-sized pot and add ¾ cup of sugar, ¼ cup of water, 2 tsp of lemon juice, 2 tsp of orange zest, and salt.

Boil: 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 into a jam-like consistency.

Add vanilla: Take the pot off the heat and stir in ½ tsp of vanilla.

Transfer to jars: Spoon the jam into a small clean jar, leaving some clearance from the top for expansion. Loosely seal with the lid, but don’t tighten completely. After it’s completely cool, tighten the lid.

Canning Fig Jam

Keep in mind this particular recipe only makes about 1½ cups, but if you’d like to properly can this homemade fig jam, you can do so, though I suggest you consider doubling the recipe. Follow the steps above and then continue the canning process.

1. Sanitize: Wash and sanitize your canning jars, lids, and rings.
2. Fill: Fill the hot canning jars with the fig jam. Be sure to leave ¼-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.
3. Process the jars: Fully submerge the jars in water, and process them in boiling water for 10 minutes.
4. Cool: Transfer to a towel on the countertop and allow to cool to room temperature.
5. Make sure the jars seal properly: Once the jars have cooled, check to ensure they have sealed properly. If any didn’t, they need to be stored in the fridge or freezer.

What to Serve with Fig jam

I like to mix fig jam with plain Greek yogurt or cottage cheese, and then top it with granola, or I’ll blend it into my morning smoothie. Fig jam also makes a great filling for puff pastry twists, these thumbprint cookies, and I’ll even spread it over homemade crepes.

For savory options, I’ll add it to brie phyllo bites or use it as part of a charcuterie board with nuts, dried apricots, goat cheese, and crackers.

How to Store

If not using the jam right away, you can store it for later. Jars of fig jam will last for up to 10 days in the fridge.

You can also store it for up to 3 months in the freezer. Allow to thaw in the refrigerator before using.

Properly canned jars can be stored at room temperature in a dark, cool, dry place for up to 1 year.

More Homemade Jam Recipes

• Red Pepper Jelly
• Onion Jam
• Peach Jam
• Raspberry Jam
• Bacon Jam
• Tomato Jam