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Fig Jam with Fresh Figs Recipe

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3.9 from 3 reviews

This Fig Jam recipe uses fresh figs cooked gently with sugar and lemon juice to create a deliciously sweet and tangy spread. Perfect for toast, cheese boards, or as a topping for desserts, this jam is made with simple ingredients and classic stovetop simmering techniques to achieve the perfect jam consistency.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: Approximately 3 cups (750 ml) of fig jam
  • Category: Jam
  • Method: Stovetop
  • Cuisine: International
  • Diet: Vegetarian

Ingredients

Ingredients

  • 1 kilogram fresh figs, stemmed and sliced
  • 600 grams granulated sugar
  • 125 ml water
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  1. Prepare plates: Place 2–3 small plates in the freezer before you begin cooking. These chilled plates will be used later to test the jam’s setting consistency.
  2. Slice the figs: Cut off the stems from the figs and slice them into pieces. Set aside for use in the jam.
  3. Make sugar syrup: In a large saucepan, combine the sugar and water. Cook over medium-low heat, stirring occasionally, until the sugar dissolves completely and a light syrup forms, which should take about 10 minutes.
  4. Add figs: Add the sliced figs into the prepared syrup. Stir gently just once to combine, cover the pot, and let it cook for 5 minutes. Then uncover and use a spoon to push any sugar stuck to the sides of the pan back into the mixture to dissolve.
  5. Simmer and skim: Skim off any foam that appears on the surface of the mixture, then continue cooking uncovered, simmering gently for approximately 30 minutes. Stir occasionally to prevent sticking and burning.
  6. Add lemon juice: Stir in the freshly squeezed lemon juice and continue cooking for another 10 minutes until the jam begins to thicken noticeably.
  7. Test consistency: Drop a small amount of syrup onto one of the cold plates from the freezer. Wait 15 seconds and tilt the plate. If the syrup runs very slowly, the jam is ready. If it is too runny, continue cooking for an additional 5 minutes and test again using a fresh cold plate.
  8. Cool the jam: Remove the jam from the heat and let it cool in the pot with the lid off. It will continue to thicken as it cools.
  9. Store properly: Once completely cooled, transfer the jam to clean jars. For short-term storage, keep the jars in the refrigerator for up to 2–3 months. For longer preservation, pour the hot jam directly into sterilized jars, seal tightly, invert the jars to create a vacuum seal, then let them cool fully at room temperature before storing in a cool, dry place or refrigeration.

Notes

  • Using cold plates is essential to accurately test the jam’s setting point.
  • Simmering gently prevents burning and ensures even cooking.
  • Lemon juice helps enhance flavor and acts as a natural preservative.
  • Store sealed jars in a cool, dry place for extended shelf life.
  • Jam thickens further as it cools, so avoid overcooking.

Find it online: https://cheftinaskitchen.com/fig-jam-with-fresh-figs-recipe/