Fig jam recipe

Fig jam recipe
Serves 5
Prep time 15 minutes
Cook time 1 hour
Total time 1 hour, 15 minutes
Meal type Breakfast, Condiment
Misc Gourmet, Pre-preparable, Serve Cold
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Imperial | Metric | USA


Step 1

Crushed figs with slivered figs on top in a pot

Wash and cut stems off figs. Reserving 5 figs, place the remaining figs in a heavy pot or dutch oven with water and sugar. Use a potato masher or stick blender to crush figs, making them as smooth or chunky as you prefer. Sliver the 5 reserved figs and add to the fig mixture. Allow the jam to simmer down for about 30 minutes until quite thick.

Step 2

While jam is simmering, bring about 7 quarts of water to boil in a 10 quart pot. Sterilize jars in boiling water with rings (do not put lids in the pot). Place lids in a separate, smaller, pot of barely simmering water allow activation of the rubber seal.

Step 3

Figs and pectin cooking in a pot

After jam has thickened, add pectin and bring to a full boil for about 2 minutes. Remove jam from heat.

Step 4

Fig jam being poured into a jar

Remove jars from boiling water with jar grabber, and place on a clean dishtowel or counter. Using a sterilized ladle (just dip it in the boiling water for a few seconds), pour jam into jars. Using a clean dish rag dipped in very hot water (you can, carefully, use the boiling water), wipe any spilled jam from the rim of each jar.

Using sterilized tongs, place an activated lid on each jar, and seal with a ring. After sealing, use your jar-grabber to place full jars back into the boiling water for about 8 more minutes. Remove jars from water, and allow to cool. If any jars have not properly sealed, be sure to refrigerate those (the jam will still be fine to eat, as long as it is kept properly).

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If you have tried this fig jam recipe, what did you think of it?

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Would you tweak this fig jam recipe? If so, how?

e.g. Add half a chopped onion, use less butter, shake not stir...

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