Fig Jam

This simple and delicious small-batch fig jam recipe is a sweet and easy way to use extra ripe fresh figs before they go bad.  

I had some fresh figs that were too ripe to use in a salad, so I made this easy homemade fig jam recipe I found on Once Upon a Chef. I adapted the recipe a bit by halving it, using less sugar, and adding some fresh orange juice, and cinnamon. I love that this homemade fig jam recipe only uses 5 ingredients and it doesn’t use pectin. Fig jam is the perfect pairing for bread, biscuits, danishes, and cheese, but I love it most slathered on top of crostini with brie.

Fig Jam

Ingredients:

• 1 lb fresh figs, stemmed and diced
• 1/2 cup sugar
• 3 tbsp lemon juice
• 2 tbsp fresh orange juice, plus three orange strips of the orange peel (**Before juicing the orange, use a vegetable peeler to get the strips. Avoid getting white pith on the peelings) 
• 2 tbsp water
• 1/2 tsp cinnamon (optional)

How to Make Fig Jam

In a nonreactive large saucepan, add the fig, sugar, lemon juice, orange juice, water, and orange peels; stir to combine.

Bring to a boil, reduce the heat to low, and cook, stirring occasionally and mashing the fig pieces, until the fruit is jammy, about 20-25 minutes.

Discard the citrus peels and spoon the jam into a glass jar, leaving ¼-inch of space at the top. Cool to room temperature.

Seal the jar with an airtight lid and store the jam in the refrigerator for up to 3 months. Enjoy.

Fig Jam

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Prep Time: 10 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 35 minutes minutes

Course: Condiment

Cuisine: American

Servings: 1 cup +/-

Author: Pam - For the Love of Cooking

Equipment

• Large saucepan
• Glass Jar with Airtight Lid

Ingredients

• 1 lb fresh figs stemmed and diced
• ½ cup sugar
• 3 tbsp lemon juice
• 2 tbsp fresh orange juice, plus three orange strips of the orange peel (**Before juicing the orange, use a vegetable peeler to get the strips. Avoid getting white pith on the peelings)
• 2 tbsp water
• ½ tsp cinnamon optional

Instructions

• In a nonreactive large saucepan, add the fig, sugar, lemon juice, orange juice, water, and orange peels; stir to combine.
• Bring to a boil, reduce the heat to low, and cook, stirring occasionally and mashing the fig pieces, until the fruit is jammy, about 20-25 minutes.
• Discard the citrus peels and spoon the jam into a glass jar, leaving ¼-inch of space at the top. Cool to room temperature.
• Seal the jar with an airtight lid and store the jam in the refrigerator for up to 3 months. Enjoy.

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