Can Homemade Fig Jam be made with frozen figs?

Yes thaw the figs first and drain extra liquid so the jam thickens without turning watery.

How long does Homemade Fig Jam last in the fridge?

It lasts about 2 weeks in a clean sealed jar when refrigerated after cooling completely.

Can Homemade Fig Jam be less sweet?

Yes reduce the sugar slightly but know the jam may cook softer and taste more fruit forward.

What do I serve with Homemade Fig Jam?

Serve it with toast biscuits yogurt cheese boards pancakes or brunch pastries.

Homemade Fig Jam Recipe

Description

This Homemade Fig Jam is an easy and quick spread with simple ingredients and the best sweet fig flavor for toast biscuits yogurt and cheese boards. It feels healthy enough for brunch yet special enough for holiday jars potluck boards party bites and meal prep ideas. Fresh figs cook down with sugar and lemon into a glossy jam that tastes homemade and comforting without needing fancy steps.

Ingredients

2 pounds Fresh figs
1 cup Granulated sugar
3 tablespoons Lemon juice
1 teaspoon Lemon zest
1/4 cup Water
1/4 teaspoon Ground cinnamon
1/8 teaspoon Fine sea salt

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Instructions

The fresh figs are trimmed and chopped into irregular pieces so the skins and soft centers show different shades of purple green and ruby. The fruit changes from whole figs into uneven juicy pieces that will cook down faster and give the jam a rustic texture.
The chopped figs are mixed with sugar lemon juice lemon zest water cinnamon and salt until the fruit looks lightly coated and shiny. The mixture changes from dry chopped fruit into a syrupy pile as the sugar begins pulling juice from the figs.
The fig mixture bubbles gently and the fruit pieces slump down as the skins darken and the centers turn glossy. The texture changes from chunky fruit in syrup to softened figs suspended in a loose purple brown sauce.
The softened figs are pressed and stirred until some pieces break apart while a few small fruit chunks remain visible. The mixture changes from loose simmered fruit into a thicker rustic jam with seeds spread throughout and uneven texture.
The jam cooks down until the bubbles look slower and glossier while the mixture leaves thick trails when stirred. The color deepens into a rich brown purple shade and the texture changes into a spoonable jam with natural fruit pieces.
A single portion of Homemade Fig Jam is spooned onto toast so the thick jam spreads unevenly and shows soft fruit pieces. The finished jam looks glossy and homemade with visible seeds non uniform color and a few thicker fig chunks across the surface.

Notes

Pro Tips:

Use ripe figs that feel soft but not mushy so the jam tastes sweet while still cooking into a thick spread.
Stir more often near the end because thick jam can stick quickly once the fruit juices reduce down.
For a smoother jam press the cooked figs more firmly while keeping a few small chunks for homemade texture.
Let the jam cool before judging thickness because the syrup firms up more after it rests in the jar.

Storage: Let the Homemade Fig Jam cool until it is no longer steaming before transferring it into a clean glass jar. Store the sealed jar in the refrigerator and use a clean spoon each time so the jam stays fresh longer. For the best texture enjoy it within 2 weeks because the fruit flavor stays brighter and the spread remains glossy. You can freeze small portions for longer storage and thaw them overnight in the refrigerator before serving. If the jam smells off or shows mold discard it right away.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Breakfast
Cuisine: American