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Fresh Fig Jam with Lemon Recipe

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4.2 from 2 reviews

This classic Fig Jam recipe uses fresh figs, sugar, and lemon juice to create a naturally sweet and tangy preserve. Perfect for spreading on toast, dolloping on yogurt, or serving alongside cheeses, this homemade jam captures the rich flavor of ripe figs and can be stored for months when properly sealed.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 3 servings (approximately 3 cups of jam)
  • Category: Jam
  • Method: Stovetop
  • Cuisine: Preserves
  • Diet: Vegetarian

Ingredients

Ingredients

  • 1 kilogram fresh figs
  • 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 will be used later to test the consistency of the jam.
  2. Slice figs: Cut off the stems of the fresh figs and slice them into pieces. Set them aside while you prepare the syrup.
  3. Make sugar syrup: In a large saucepan over medium-low heat, combine the granulated sugar and water. Stir occasionally until the sugar completely dissolves and the mixture becomes a light syrup, which usually takes about 10 minutes.
  4. Cook figs in syrup: Add the sliced figs to the syrup. Stir gently once to mix, then cover the saucepan and let it cook for 5 minutes to soften the fruit. Remove the lid and use a spoon to push any sugar crystals stuck on the sides of the pan back into the mixture so they can dissolve.
  5. Simmer and skim foam: Skim off any foam that appears on the surface. Continue cooking uncovered, allowing the jam to simmer gently for approximately 30 minutes. Stir occasionally to prevent sticking and ensure even cooking.
  6. Add lemon juice and thicken: Stir in the freshly squeezed lemon juice and continue cooking for another 10 minutes, until the jam begins to thicken noticeably.
  7. Test consistency: Take a small amount of the hot jam and drop it onto one of the cold plates from the freezer. Wait 15 seconds, then tilt the plate. If the jam runs very slowly, it is ready. If it remains too runny, cook for an additional 5 minutes and test again using a fresh cold plate.
  8. Cool jam: Remove the saucepan from heat and let the jam cool with the lid off. The jam will thicken further as it cools.
  9. Store the jam: Once the jam has completely cooled, transfer it into clean jars if storing in the refrigerator for up to 2–3 months. For longer shelf life, pour the hot jam into sterilized jars, seal them tightly and invert the jars to create a vacuum. Let the jars cool fully at room temperature, then store in a cool, dry location or the fridge.

Notes

  • Using frozen plates to test consistency is an easy way to check if the jam has set properly without relying solely on timing.
  • Lemon juice is essential for preserving the jam and balancing the sweetness with acidity.
  • Be sure to stir occasionally during simmering to prevent the jam from burning or sticking to the pan.
  • Proper sterilization of jars is important for long-term storage and safety.
  • Store finished jam in the refrigerator if not sealed for extended shelf life.

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