Homemade Fig Jam Recipe – No Pectin

This homemade fig jam recipe is soft, fruity, delicious and easy to spread. In this video, I show you how to make this classic jam recipe without using any pectin or artificial flavorings just like our moms and grandmas use to do it.

Homemade Fig Jam No Pectin

Figs are in season now!! they come is plenty or not at all. Right?

Well as I told you before when I shared my Strawberry jam with you,  I make jam in all different fruit flavors. There is nothing better than homemade jam. Try it once and you will always be looking forward to making your next homemade Jam.

Usually, this is all I make. One Jar. If you make many different fruit jams than one jar of each is plenty for a family of four. So, I never make large batches of jam and I never do canning. I just make small batches of many many different flavors during the year. Homemade Fig Jam, Strawberry, Peaches, Apricot, mixed Berries – just to name a few. Can you tell I love jam?

Homemade Fig Jam with NO Pectin

What is Pectin?

Now we discussed this in the previous post on Strawberry Jam and I shared with you that I do not use or recommend using Pectin.

In short; Pectin is a naturally occurring substance called polysaccharide found in fruits such as berries and apples. When you heat it with sugar it acts as a thickening agent which works in favor or jam and jellies. Recent studies have shown that adding pectin is not necessarily desirable. While not many agree I suggest you read more about it here Reasons to avoid Pectin in canning

Canning Jams

I never can jams anymore because I make such small amounts. My mom used to make jam bottles to sell so she used to have a whole production of that. Not something I have done so far except when with my mom of course.

But if you plan to make a big batch of jams it’s always advisable to can them. Nothing is worse than to have your beautiful jam get ruined. Here’s is a step by step process of how to can jams and jellies. This is very similar to how my mom used to do so I know it works great – Step by Step Preserving Jams.

Homemade Fig Jam with NO Pectin

Let’s Talk Ingredients and a Few Tips

Ideally, the three main ingredients for any jam are fruit, sugar and acid. Take a note of quantity in my jam recipes.

• Figs – The best candidate for jams are ripe but still firm.
• Sugar – Traditionally people use a ratio of 1:1 for fruit: sugar, just like commercial jams. I think it’s too sweet for me.  Prefer my jam more fruity so I add less sugar. Sometimes I prefer using thick granulated sugar so it cooks slowly with the fruit today I’m using fine grain sugar.
• Orange Juice – I like to use orange juice but apple works just as well.
• Lemon juice – best to use fresh lemon juice – you can add zest but I’m not a big fan of zest in my jams.
• Ginger & Cinnamon – Of course, you can omit these but I think you will love the little taste of ginger and flavor of cinnamon in this jam.
• The jam DONE test – getting the jam off the heat is critical and often we take it off too soon or too late resulting in a runny or too thick jam. So what I do is place two ceramic plates in the freezer. These cool while the jam is cooking. When it’s time for testing I place a spoon of the jam on the plate. The cold plate cool the jam quickly telling exactly how the jam will be when cooled. If the jam wrinkles when you move it with your finger. It’s done! Cool enh?

Homemade Fig Jam with NO Pectin

Recipe – Homemade Fig Jam without Pectin

Tools 

• Jam pan
• Canning Jars
• and Canning labels
• if needed Canning Pot

Homemade Fig Jam No Pectin

Ingredients

• 800 grams ripe but firm figs
• 400 grams sugar
• 1/2 cup orange juice
• 2 tbsp lemon juice
• 1 tsp zest of lemon (optional)
• 1/4 inch piece of ginger
• 1 long piece of cinnamon stick

Method

• Place all ingredients in a deep heavy-based sauce pan on medium-high heat.
• Let the sugar melt and the figs release all their juices.
• Reduce heat to medium-low. The jam should be simmering slow not a rolling boil.
• Let the jam simmer for about 20 on low simmer then remove the ginger and cinnamon stick.

Testing the jam using the ceramic plates

• Place a small amount on the jam on the place. The cold plate will help cool the mixture and give you a good indication if the jam is ready.
• You may need to do this once or a couple of times depending on how soon you start checking.
• You know when the jam is done; If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers.
• Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar. Place a piece of wax paper on the top before you place the lid. Seal and label the jar with the name and date so you know what is in and when you made it.

Save this Fig Jam Recipe for later – you can find a collection of my recipes and tutorials here on Pinterest

Homemade Fig Jam without Pectin

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 Recipe Card – Homemade Fig Jam Recipe with NO Pectin

Homemade Fig Jam No Pectin

This homemade fig jam recipe is soft, fruity, delicious and easy to spread. In this video, I show you how to make this classic jam recipe without using any pectin or artificial flavorings just like our moms and grandmas use to do it.

5 from 16 votes

Print Pin Rate

Course: Breakfast, High Tea

Cuisine: Italian

Adjust Servings Here: 1 kg

Calories: 162kcal

Author: Veena Azmanov

Prep Time: 11 mins

Cook Time: 32 mins

Total Time: 43 mins

Ingredients

• 800 grams Figs ripe but firm
• 400 grams Sugar
• 1/2 cup Orange juice
• 2 tbsp Lemon juice
• 1 tsp Zest of lemon optional
• 1/4 inch Ginger
• 1 Cinnamon stick

Metric - US customary

Instructions

• Place all ingredients in a deep heavy-based saucepan on medium-high heat.
• Let the sugar melt and the figs release all their juices.
• Reduce heat to medium-low. The jam should be simmering slow not a rolling boil.
• Let the jam simmer for about 20 on low simmer then remove the ginger and cinnamon stick

Testing the jam using the ceramic plates

• Place a small amount on the jam on the place. The cold plate will help cool the mixture and give you a good indication if the jam is ready.
• You may need to do this once or a couple of times depending on how soon you start checking.
• You know when the jam is done; If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers.
• Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar. Place a piece of wax paper on the top before you place the lid. Seal and label the jar with the name and date so you know what is in and when you made it.

Nutrition Facts

Homemade Fig Jam No Pectin

Amount Per Serving (100 g)

Calories 162 Calories from Fat 2

% Daily Value*

Total Fat 0.2g 0%

Saturated Fat 0g 0%

Trans Fat 0g

Polyunsaturated Fat 0.2g

Monounsaturated Fat 0g

Cholesterol 0mg 0%

Sodium 1mg 0%

Potassium 0mg 0%

Total Carbohydrates 41.7g 14%

Dietary Fiber 1.8g 7%

Sugars 39.5g

Protein 0.5g 1%

Vitamin A 0%

Vitamin C 0%

Calcium 0%

Iron 0%

* Percent Daily Values are based on a 2000 calorie diet.

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