Easy Fig Jam

Course: Appetizer, Breakfast, Brunch, Jam, Spreads

Cuisine: Mediterranean

Prep Time: 10

Cook Time: 1

Inactive time / Cooling time: 10

Total Time: 11 10

Servings: servings

Calories: 70kcal

Author: Dini Kodippili

This easy fig jam recipe is sweet and delicious with a hint of honey, vanilla and orange blossom water! It's perfect to spread on toast, or to be served with party appetizers, or cheese platters!

EASY - This recipe is easy for beginners. Canning is optional.

Please use weight measurements for accurate, consistent results. US based cup, teaspoon, tablespoon measurements. Common Measurement Conversions.

Print Recipe

Metric - US Customary

Ingredients

1.36 kg fresh figs 3 lbs. Perfectly ripe or even over-ripe will be fine
265 g granulated white sugar 1 ⅓ cups (see notes)
170 g honey about ½ cup
Pinch of salt
60 mL fresh lemon juice ¼ cup
1 zest of orange optional
10 mL vanilla extract 2 tsp. optional
10 mL orange blossom water 2 tsp. optional

Instructions

Wash and dry the figs.
1.36 kg fresh figs
Cut off the stems, and quarter all the figs. Place cut figs in a large bowl.
Add the sugar, honey, salt, lemon juice, orange zest, vanilla and orange blossom water / vanilla and stir to combine well. Cover the bowl with plastic wrap and let it rest overnight in the fridge (8 - 12 hours, or up to 24 hours). Also place some teaspoons and tablespoons in the freezer as well. These will be used to test the jam consistency later.
265 g granulated white sugar, 170 g honey, Pinch of salt, 60 mL fresh lemon juice, 1 zest of orange, 10 mL vanilla extract, 10 mL orange blossom water
When you’re ready to make the jam, place the softened figs in a large saucepan along with everything else in the bowl.
Use a stick blender or a food mill to crush half or all of the fig mixture (leave some chunks for a chunky consistency). The more you blend the mixture, the smoother the final jam consistency.
Cook the fig mixture over medium-high heat, stirring occasionally, to prevent it from sticking to the bottom. Bring the jam to a boil.
When the Jam is boiling, lower the heat to medium, and stir more frequently until the jam is really thickened.
To check if the fig jam is at the right consistency, place a little of the jam on one of the chilled spoons. Place the spoon back in the freezer for a few seconds to cool down the jam, and then check the consistency of the cooled down jam. If the jam has a spreadable consistency, then it's ready.
If it’s still too runny, continue cooking the jam and test the consistency after a few minutes with a different chilled spoon.
When the jam is cooked to the right consistency, place the hot jam in clean, sterilized, hot jam jars. Close the jars with the sterilized lids, and allow the jam to cool to room temperature.
Store in the fridge for 2 weeks, or in the freezer for longer.

Notes

Sugar - If you don’t want to use honey, you can use all sugar instead. Replace the indicated sugar and honey amounts in the recipe with 2 ¼ cups of granulated sugar (1 lb / 450 g).

Storing - Since this jam doesn’t have as much sugar as regular jam, it doesn’t last as long. I prefer storing my fig jam in the freezer to make it last longer (about 1 month).

Nutrition