You will love this delicious fig jam recipe made with fresh, ripe figs and perfect for a variety of dishes! If you have an abundance of figs, canning them up into fig jam will preserve their bright flavor to be enjoyed throughout the year!
Like clockwork, as the seasons begin to shift from summer to fall, the figs become ripe and perfect for enjoying as an appetizer, with pizza, or on a sandwich. Turn your fresh figs into fig jam with this simple and delicious recipe made with just a few basic ingredients!
If you are a beginner canner, this is a fantastic recipe to hone your skills! Enjoy!
This post is sponsored by the makers of Ball® home canning products.*
The Most Delicious Fig Jam Recipe
Fig jam is one of my favorite additions to so many dishes! Smear is over a pork tenderloin, service as an appetizer, or just slather it on a slice of buttered toast!
Did you know that fig trees don’t actually have blossoms? The flower is found inside the fruit! There are tons of tiny seeds within figs that give fig jam its lovely crunchy texture.
Not only are figs delicious, they are also full of calcium, fiber, and potassium!
Table of contents
Ingredients for Fig Jam
- Fresh Figs: The stars of the show! Fresh, juicy figs make this recipe a stand-out!
- Bottled Lemon Juice: Use bottled lemon juice to control the pH of the recipe and ensure canning safety!
- Ball® Liquid Fruit Pectin: Pectin is a naturally occurring element that helps jams and jellies gel. It is often added to preserves made with fruit with low natural pectin.
- Butter or Margarine: This is an optional ingredient and will help reduce foaming.
- Sugar: Sugar is almost always necessary when making jams and jellies. Sugar caramelizes and helps the jam gel!
Where to find fresh figs?
In California we are lucky to have an abundance of figs available at farmer’s market and from neighbors and friends! Did you know that California produces 98% of the country’s figs!?
Your best bet is visiting local farmer’s markets or grocery stores where you’ll find the best local produce available to you!
Figs are most often ripe in the early fall! This is why you’ll find them paired with cozy comfort foods.
How to Make Fig Jam
Be sure to scroll down for the full printable recipe!
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Rinse and dry the fruit. Chop the figs, removing stems and any overripe or mushy fruit.
- Combine prepared figs with lemon juice, water, and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp. butter or margarine to reduce foaming, if desired.
- Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.Add pectin, immediately squeezing entire contents from pouch.
- Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight.
- Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Tips for Making Fig Jam
- Depending on your desired consistency chop the figs finely or roughly! A rough chop will leave you with a more textured jam, while finely chopped figs will offer a smoother jam.
- Be sure to bring the mixture to a full rolling boil prior to stirring in the pectin. If the mixture isn’t hot enough, it will not gel properly.
- Avoid using mushy or overripe fruit. It is a common misconception that fruit past its prime is ideal for canning, it’s actually the opposite! Preserve the best fruit possible to be enjoyed all year long!
How to Store Fig Jam
The beautiful thing about canning is that your jars can be stored in a cool dark place for up to a year! Opening up a jar of bright and flavorful jam during the winter months is such a treat.
Store sealed jars in a cool place like a pantry or basement.
Once opened, store in the refrigerator.
What supplies are needed?
I highly recommend mason jars from the makers of Ball® home canning products anytime you are canning produce. The jars are durable and trustworthy!
You will also need a water bath canner, which can simply be a large pot or a special water bath canner just for preserving!
It’s also helpful to have a headspace measuring tool.
Lastly, having a basic home canning set that includes tongs, lid magnet, and jam funnel is very helpful!
Check out the Ball® Blue Book for even more home canning recipes!
What Can Fig Jam Be Used For?
Not only can fig jam be enjoyed smeaered over a perfectly slice of toasted bread, it can be savored in many ways!
Fig Jam & Prosciutto Pizza
Fig jam is the perfect addition to pizza or flatbreads. Bonus points if you add some balsamic glaze!
Fig Jam and Cheese
This simple appetizer idea couldn't be more delicious! Drizzle it over baked brie, with goat cheese, or serve with a hard cheese like Manchego!
Fig Jam Sandwich
Slather fig jam on crusty french bread to take your sandwich to the next level! Pair with a yummy cheese like goat, brie, or manchego and salami, proscuitto, or ham!
Fig Jam Dessert
You will also love this yummy preserve with desserts of all kind! Use is as a filling between layers of fluffy cake (chocolate or vanilla!), sandwiched between shortbread cookies, or warm and drizzled over ice cream!
More Canning Recipes
If you love home canning, be sure to check out some reader favorite recipes! Orange marmalade, apricot jam, strawberry kiwi, and tomato chutney are crowd favorites! Or if you have an abundance of jalapeños, check out our candied jalapeños, pickled jalapeños, or jalapeño jelly!
The Recipe
Fig Jam
Ingredients
- 4 cups chopped figs about 27 medium
- 1/2 cup bottled lemon juice
- 1/2 cup water
- 1 3- oz pouch Ball® Liquid Fruit Pectin
- 1/2 tsp. butter or margarine optional
- 6 cups sugar
Instructions
- Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
- Combine prepared figs with lemon juice, water, and sugar in a 6- or 8-quart saucepan. Add up to 1/2 tsp. butter or margarine to reduce foaming, if desired. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring frequently.
- Add pectin, immediately squeezing entire contents from pouch. Continue hard boil for 1 minute, stirring constantly. Remove from heat. Skim foam if necessary.
- Ladle hot jam into a hot jar leaving a ¼ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process jars 10 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
Notes
- It is important to bring the jam to a full rolling boil that does not cease when stirred prior to adding the pectin.
- Be sure to use bottled lemon juice for a reliable pH to ensure canning safety.
*This is a sponsored post that is part of an ongoing partnership with the Fresh Preserving Division of Newell Brands. They have provided jars, equipment and monetary compensation. All thoughts and opinions expressed remain my own.
This looks like a real jam, I can’t wait to try it
Thank you