Homemade Fig Jam Recipe -
(no pectin, low sugar)
This is classic fig jam without pectin or artificial flavorings just like our moms and grandmas used to make. A great way to save figs when they are in abundance. Perfect for breakfast over toast but also in tarts and cakes, as well as in some savory meat dishes.
Figs are in season now!! they come in plenty but the season is short. There is nothing better than homemade jam. Try it once and you will always be looking forward to making your next batch soon.
And don't be intimidated by the thought of making jam. You don't have to make big batches. You don't have to can every jam you make. Personally, I make one maybe two jars of each fruit. If you make different fruits as I then one jar of each is plenty. So, I never make large batches of jam and I never bother canning. I just make small batches of many many different flavors during the year. So my kids always have a variety from basic strawberry, peaches, apricot, mixed berries. Yup, I'm the queen of jams. Truth is I do love the process of making jam too.
What is Pectin?
This is often the word that gets people all stressed about making jam. In short; Pectin is a naturally occurring substance called polysaccharide found in fruits such as berries and apples. Pectin is mostly found in the skin, fiber, and seeds of the fruit. When you heat it with sugar it acts as a thickening agent which works in favor or jam and jellies. So, do you need to use pectin in your jam? No. You can make jam without pectin the old fashion way just like our mom and grandmom did. And, that is what we will do today.
About this fig jam without pectin
- The cooking time of this jam is less than half-hour if you make a small quantity as I am.
- You can use fresh or frozen figs to make this jam. We do not use any pectin but we do use the fruit which has a lot of pectin.
- The quantity of sugar I use is much less than commercial or most jam recipes. That's because I like my jam fruity. You can use 200 grams more sugar in this recipe if you want it sweeter.
- I like a chunky jam but you can pulse the fruit a bit in the food processor if you want a smoother consistency. This will crush the skin and ensure it cooked down to a pulp.
Ingredients and substitutes (save/pin)
Ideally, the three main ingredients for any jam are fruit, sugar, and acid. Take 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 cools 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 eh?
Useful Tips and Tools
- Always use a heavy bottom saucepan. This will prevent the jam from sticking or burning on the bottom.
- Use a clean chopping board and a kitchen knife that has not been used for things like garlic, onion or spices.
- Also, use a clean silicon or wooden spatula that has not been used for food with strong flavors. Wooden spoons can absorb a strong odor from spices. I have a set of spatula and tools that are only used for baking, which works just as well for jams.
- If you are new to making jam, a candy thermometer is a great investment as it takes the guesswork out of when the jam is done (105 C). I use this spatula thermometer (see video) that I love very much.
- There are many brands of canning jars, find one that best suits the quantity of jam you are making. Also, consider the jam consumption in your family. If you use large jars, then you will end up with it for longer in the fridge. For our family of four, small 250 ml jars work best.
- Always use labels and write the date and type of jam. This will prevent any guesswork later.
- And, if you plan to can the bottles, make sure to use a good stockpot and rack that will hold all the bottles comfortably with space between them. If necessary, do it twice but do not crowd the stockpot.
- When canning, always use the right canning equipment such as tongs. Often, you can find similar items at home and you don't have to buy them. What's important is that you be careful when handling the hot stockpot and hot jam jars.
Homemade fig jam without pectin (save/pin)
- Place two saucers or side plates in the freezer for testing later.
- In a heavy bottom saucepan, add figs, sugar, lemon juice, salt (as well as orange juice if using)
- You can add the cinnamon stick, ginger, and star anise now or later depending on how strong you want the flavors to be.
- Place on medium heat and stir as the sugar dissolves.
- Use a potato masher to mash the fruit.
- Once all the sugar has dissolved, let the mixture come to a boil
- Boil for two minutes then reduce heat to a simmer
- The jam should be simmering slow not a rolling boil.
- Stir occasionally until the jam thickens
- Let the jam simmer for about 20 to 25 minutes on low.
Testing the Jam
- Place a small amount of the mixture on the chilled plate (kept in the fridge earlier). The cold plate will help cool the mixture instantly 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.
- If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers - your jam is done (see video)
- Alternatively, you can also use a thermometer and the jam should read about 105 C or 221 F on the thermometer.
- Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar leaving 1/4 inch of the top.
- Use a clean sterilized knife or spatula to move the jam a bit - this will remove any air pockets.
- Clean the rim of the jar with a clean paper towel.
- Top the lid and screw on rings (that come with the canning jars)
- Place a piece of wax paper on the top before you place the lid on tightly.
Sterilizing
- Sterilize four 375 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
- Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles.
- Leave them in the oven until you are ready to use (you can turn the oven off)
- Don't forget to wash and sterilize the bottle lids as well.
Canning
- Place a rack on the bottom of a large stockpot.
- Half fill the pot with water
- Pour the jam into the hot sterilized jar as explained above and close the lid
- Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jas.
- The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
- Bring the water to a boil again. Cover the pot and process for 15 minutes
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
- Let cool completely.
- Press the top of the lid to ensure the seal is tight - the lid should not move at all.
- Store in a cool dry place.
Storage
- If canning the canned jam will stay in a cool dry place in the pantry for up to a year or more
- When not canned the jam will stay at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date so you know what is in and when you made it.
Description
Ingredients
- 1 kg (2.0 lb) Figs ripe but firm
- 500 grams (1.0 lb) Sugar
- 1/2 cup Orange juice (optional)
- 2 tbsp Lemon juice
- 1 tsp Zest of lemon (optional)
- 1/4 inch Ginger (optional)
- 1 Cinnamon stick
- 1 Star anise
Instructions
Prepare jam
- Place two saucers or side plates in the freezer for testing later.
- In a heavy bottom saucepan, add figs, sugar, lemon juice, salt (as well as orange juice if using)
- You can add the cinnamon stick, ginger, and star anise now or later depending on how strong you want the flavors to be.
- Place on medium heat and stir as the sugar dissolves.
- Use a potato masher to mash the fruit.
- Once all the sugar has dissolved, let the mixture come to a boil
- Boil for two minutes then reduce heat to a simmer
- The jam should be simmering slow not a rolling boil.
- Stir occasionally until the jam thickens
- Let the jam simmer for about 20 to 25 minutes on low.
Testing the jam
- Place a small amount of the mixture on the chilled plate (kept in the fridge earlier). The cold plate will help cool the mixture instantly 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.
- If the blob of mixture you placed on the plate wrinkles when you touch it with your fingers - your jam is done (see video)
- Alternatively, you can also use a thermometer and the jam should read about 105 C or 221 F on the thermometer.
- Let the Jam cool for about 20 mins before you pour it into a warm sterilized jar leaving 1/4 inch of the top.
- Use a clean sterilized knife or spatula to move the jam a bit - this will remove any air pockets.
- Clean the rim of the jar with a clean paper towel.
- Top the lid and screw on rings (that come with the canning jars)
- Place a piece of wax paper on the top before you place the lid on tightly.
Sterilizing
- Sterilize four 375 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
- Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles.
- Leave them in the oven until you are ready to use (you can turn the oven off)
- Don't forget to wash and sterilize the bottle lids as well.
Canning
- Place a rack on the bottom of a large stockpot.
- Half fill the pot with water
- Pour the jam into the hot sterilized jar as explained above and close the lid
- Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jas.
- The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
- Bring the water to a boil again. Cover the pot and process for 15 minutes
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
- Let cool completely.
- Press the top of the lid to ensure the seal is tight - the lid should not move at all.
- Store in a cool dry place.
Recipe Notes
Sterilizing
- Sterilize four 375 g jars by washing them in hot soapy water or place them in the dishwasher in a gentle cycle.
- Place them in the oven for 20 minutes at 140C, this will dry any excess moisture in the bottles.
- Leave them in the oven until you are ready to use (you can turn the oven off)
- Don't forget to wash and sterilize the bottle lids as well.
Canning
- Place a rack on the bottom of a large stockpot.
- Half fill the pot with water
- Pour the jam into the hot sterilized jar as explained above and close the lid
- Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jas.
- The level of water should be at least an inch above the top of the jars. So if necessary pour more boiling water.
- Bring the water to a boil again. Cover the pot and process for 15 minutes
- Remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture.
- Let cool completely.
- Press the top of the lid to ensure the seal is tight - the lid should not move at all.
- Store in a cool dry place.
Storage
- If canning the canned jam will stay in a cool dry place in the pantry for up to a year or more
- When not canned the jam will stay at room temperature for a month or more in good weather.
- You can also keep the jam in the fridge for 3 to 6 months.
- Label the jar with the name and date so you know what is in and when you made it.
Equipment
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Frequently Asked Questions
Some figs like Calimyrna figs can supposedly peel because they have very thick skin but not the regular ones we buy at the supermarket. So no, you do not need to skin or peel the figs before cooking for jam. All you do is wash the figs clean, cut them in quarters and add them to the pot.
The process of thickening in jams happens naturally thru the cooking process. Cook the jam on medium-low so the fruit pectin is naturally developed and the jam with start to gel and thicken.
Yes, you can clean, wash and chop the figs ahead of time and they will last in the fridge for a week. If you plan to make this Fig jam without pectin place the figs, sugar and lemon juice in a glass or stainless steel bowl. (Never use aluminum for marinades or soaks) Let it rest in the fridge until you are ready to cook the jam. The advantage of the added time in the fridge works in favor of the jam by softening the fruit skins and making for a tender fruit jam
You sure can. The frozen fruits do not look particularly impressive as they thaw but as you progress with the recipe, it does all come together nicely.
If the jam is too thick means you cooked it a bit longer. It's ok, and all you need to do is add a little fruit juice to the jam and give it a good mix. Find a juice that will blend well with the jam favor or use one that neutral such as apple juice or grape juice.
My jam is ready but the fruit is not soft?
A good jam is best achieved using a slow process of cooking the fruit on medium-low. The sugar and lemon juice helps break down the fruit and cook in its own juices. This is an important process of jam making and natural pectin development. If you cook it on high all juices will evaporate leaving the fruit still firm and not jelly-like pectin.
All is not lost and you can still continue to make the jam. Just add a 1/4 cup water and continue to cook the jam until you reach perfect jam consistency.
What can you do with Jam? How else can you use homemade jam?
No matter what jam you make there is so much you can do with it other than just spread it on toast. I often use jam in my macarons for a quick fruit filling. My kid love to help me make shortbread cookies so they can stick their thumb in the center and add jam. Nothing beats the luxury of fresh homemade fried donuts fills with jam that just melts in the mouth. These classic Linzer cookies are made every year for gifts many any or all types of jams I have from that year.
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Sarada
Hi Veena, I came accross your Fig jam with no pectin while searching for the same. I tried with my home grown figs. Its awesome.Thanks very much for the great recipe. I will surely try your other jam recipes.
I wanted to try pretzels also but i dont eat egg. Can you let me know what can I substitue for eggs or can I avoid them.
Veena Azmanov
Hey Sarada. Thank you. Happy you enjoyed my jam recipes. You can omit the egg in the pretzel and use less flour accordingly
Jenny Rockliff
Hi Veena. Not sure whether you will get this notification... I have just made up a big quantity of fig jelly which isn't setting (overnight at least). Like you I have decreased the amount of sugar as 1:1 is far too sweet. I added lemon during initial cooking, then dripped through a bag for 6 hours, then cooked up. It is all still a bit runny in the fridge. I may have made too big a batch? (10 cups figs) as it has usually worked for me. Should I put it all back in a pot and boil again... Add pectin or more lemon??? Thanks for any advice.
Veena Azmanov
Hey Jenny?
What do you mean by dripped through a bag for 6 hours? Did you put the sugar and figs in a bag and let the juices drip through a bag? And what happened to the drippings?
This jam is very simple with sugar and figs - you need the skin on because the skin has pectin.
This jam is thicker than regular jams because it has less sugar in it. But it has to be cooked low and slow.
I can't see your batch but if it is not thick then yes, you will need to put it back. You don't really need too much lemon as the jam will taste sour.
I never add pectin but you can if you want it a thinner consistency.
I hope this helps.
Jennifer Rockliff
Thank you for replying Veena. I am making Fig Jelly from a very old fashioned recipe where you boil up the figs (skin and all), then allow the juice to drip through gauze overnight. It's beautiful, great with cheese and crackers. However this time for some reason it isn't setting so I searched 'google' for some solutions on how to thicken it. Came across your site and was hoping to find out how to fix. Wondering if I should return it to the boil, or add pectin, etc.... I did see on one site that maybe the batch was too large as this can ruin the setting for jam. You mention that adding pectin will make it thinner, is this correct. Tomorrow I will see if it has set a little more. Thank you for replying 🙂
Veena Azmanov
Adding pectin doesn't make it thinner - it makes it set better like for jelly. Probably just what you are looking for.
Cathy
I would like to make this today however we have a friend who is allergic to citrus. Can you suggest alternatives to the orange and lemon juice?
Veena Azmanov
Hey Cathy. Ideally, we would use vinegar or citric acid as a substitute for lemon juice but I have not tired it with jams. Not sure how it will taste.
Cathy
Fair enough. I will try it and let you know how it turned out.
Cathy
Do you think a balsamic vinegar would work since it also has a little sweetness to it versus just a white or apple cider vinegar?
Veena Azmanov
Technically, it should work. It will add a deeper color and tang but it might work.
Cindy
I just finished making this with some figs a friend gave me. Soooo good! And really easy to make . Thank you!
Veena Azmanov
Thank you so much, Cindy. So happy to hear you enjoyed this recipe. It's our family favorite too! Thank you so much for coming back to leave this feedback. Have a great weekend
Tammy Finch-Kent
How long does this keep?
Veena Azmanov
You can keep it in the fridge for about a year or more..Thanks
Sue
Been looking for a recipe to try without pectin. My father in-law just recently passed away. His trees are loaded this year. Fixing to try this recpe right now. Would love to have a recipe for pickled figs.
Veena Azmanov
Thankyou Sue. Sorry to hear about your father in law. Lucky you have a tree full - I have to buy mine from the market. I have a fig jam recipe if you want - not pickle.
Nancy
I just made the fig jam. Delicious ? my husband loves it.
Have you ever used even less sugar or agave nectar in this recipe?
Veena Azmanov
Thank you Nancy - Happy to hear that - I love such feedback. Thanks. I have used less sugar and it works great but never tried agave nectar.
Deanna
I recently discovered Figs! Ohh I want to try and make these now!!!
Veena Azmanov
Oh wow.. You will love Figs.You must try this Deanna
Platter Talk
I bet the little bit of ginger in your recipe spices up the mix. Lemon, too. Sounds exciting.
Veena Azmanov
It definitely does add a little zing Dan.. The lemon just help mellow all the sweetness and bring the flavors together beautifully. Thanks
Raia Todd
I haven't had figs in ages! I love the spices you've added to the jam. I bet it's delicious!
Veena Azmanov
Thanks Raia. Yeah love ginger and cinnamon
kristina @ love & zest
I can't believe how simple this is to make at home!
Veena Azmanov
Absolutely - so easy and simple Kristina
Luci's Morsels
I am going to have to try this! It looks delicious and simple.
Veena Azmanov
Yeah very simple and really delicious
Tina Dawson | Love is in my Tummy
I need some Crackers right now with this jam!
Veena Azmanov
You sure do Tina.. Thanks
Sarah @ Champagne Tastes
I love fig jam! This is awesome- I'll have to try making my own!
Veena Azmanov
You should Sarah. So easy!!
Lisa | Garlic & Zest
I love fig jam, but I've never made it before. Definitely want to try your recipe!
Veena Azmanov
Thanks Lisa.. Yeah it's so easy!
Gloria @ Homemade & Yummy
My husband totally loves fig jam. I use it in my Moroccan egg roll sauce. This would be perfect on toast or added to a cheese tray too.
Veena Azmanov
Definitely !!
Gloria @ Homemade & Yummy
My husband totally loves fig jam and fig bars. This would be perfect on toast, or added to a cheese tray. I use fig jam in my Moroccan egg roll sauce. I think I need to make a batch of this.
Veena Azmanov
Oh that Moroccan Egg roll sauce sounds yum. I love Figs and I can add it to almost everything from breakfast to slow cooked meat dishes.
Erren
I love homemade jams! perfect!
Veena Azmanov
Thanks Erren
Chellie Walkington
this looks yummy and i got to try this i love fig biscuits so a jam sounds fantastic ty for the recipe