Description
The aroma of fresh figs simmering slowly on the stove brings back memories of late summer afternoons spent in my grandmother’s kitchen. She would transform baskets of perfectly ripe figs into jars of golden, jewel-toned jam that somehow captured the essence of the season itself. This homemade fig jam recipe is a beautiful tribute to those moments, offering a simple way to preserve the delicate sweetness of fresh figs in your own kitchen.
Ingredients
Base Ingredients:
- 2 pounds fresh figs, stemmed and quartered
- 1 cup granulated sugar (or coconut sugar for a deeper flavor)
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Optional Flavor Enhancers:
- 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
- 1 cinnamon stick
- 2–3 fresh thyme sprigs
Substitution Notes:
For those watching their sugar intake, you can reduce the sugar to ¾ cup, though the jam will be slightly less thick and have a shorter shelf life. Honey or maple syrup work beautifully as alternatives – use ¾ cup and add it during the last 10 minutes of cooking. If fresh figs aren’t available, dried figs can be rehydrated in warm water for 30 minutes, though fresh figs truly shine in this recipe.
The lemon juice isn’t just for flavor – its natural pectin helps the jam achieve that perfect, spreadable consistency while preventing the figs from becoming overly mushy.
Instructions
Gently rinse your figs under cool water and pat them dry with paper towels. Remove the stems and quarter each fig, keeping the pieces roughly uniform for even cooking. Don’t worry about perfect precision – the rustic, homemade appearance is part of the charm. Place the quartered figs in a heavy-bottomed saucepan or Dutch oven.
Add the sugar, lemon juice, and lemon zest to the figs, stirring gently to combine. Let this mixture sit for 5-10 minutes – you’ll notice the sugar beginning to draw out the figs’ natural juices, creating a light syrup at the bottom of the pan. This brief resting period jumpstarts the cooking process.
Place the pan over medium heat and bring the mixture to a gentle boil, stirring occasionally. The initial bubbling will be quite vigorous as the fruit releases its moisture. Add your vanilla bean and cinnamon stick at this point if using them. The kitchen will start smelling absolutely incredible.
Reduce the heat to medium-low and let the jam simmer steadily for 20-25 minutes, stirring every 5 minutes to prevent sticking. The figs will gradually break down, and the liquid will reduce and thicken. You’ll know it’s ready when you can draw a wooden spoon across the bottom of the pan and the jam holds its shape for a moment before flowing back together.
Remove the cinnamon stick and vanilla bean (if using). Add the vanilla extract now if you opted for that instead. Taste and adjust sweetness if needed – remember that the flavors will intensify as the jam cools. For an ultra-smooth consistency, use an immersion blender for a few quick pulses, leaving some texture for character.
Transfer the hot jam into sterilized jars, leaving ¼ inch headspace. Wipe the jar rims clean and secure the lids. Allow to cool completely at room temperature before refrigerating. The jam will continue to thicken as it cools.
- Cook Time: About 3 to 4 cups
Nutrition
- Calories: 45-50
- Carbohydrates: 12g
- Fiber: 1g