This homemade fig jam is made with fresh figs and is low in sugar. Made the old fashion method without any pectin or artificial flavorings and takes less than 30 minutes. A great addition to your jam collection.
Table of Content
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 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. See all my jam recipes here
Why make this jam?
- No-fail method - This recipe is simple and easy. And if you've never made homemade jam you will definitely start now.
- No-canning - This homemade recipe is without the fuss of canning. Just pour the jam into sterilized jars and save them in the fridge or freezer. However, I have also given you the detailed process for canning.
- No pectin - Ideally, you can make jam with just two ingredients: fruit and sugar. Most fruits have natural acidity and pectin in abundance. And yet, adding lemon juice helps break down on the skin.
- Low-sugar - Figs are naturally soft and sweet. Therefore, you don't need to add a lot of sugar to this jam. I like my jams fruity rather than sugary sweet.
Ingredients and substitutes
- Figs – The best candidates for jam are ripe but still firm fruits. Do not use very soft, discolored, or bruised figs since they will reduce the shelf-life of the jam. The variety of figs you use will determine the color of the jam.
- Sugar – Traditionally a ratio of 1:1 for fruit: sugar is used, just like in commercial jams. However, I find it too sweet for me. I prefer using thick granulated sugar so it cooks slowly with the fruit. But today I’m using fine grain sugar.
- Lemon juice – Always use fresh lemon juice for jam. The zest is optional.
- Orange Juice (optional ingredient) – Orange and figs are a wonderful combination. And yet, apple juice works just as well.
- Ginger (Optional ingredient) – Ginger and figs are also a wonderful combination. Ginger adds a touch of pungent flavor to the jam.
- Spices (optional ingredients) – Cinnamon and star anise add that sweet warmth.
Step by step instructions
- Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- In a heavy bottom pan, combine the figs, sugar, salt, and lemon juice. Also add any or all of the optional ingredients (orange juice, cinnamon, ginger, star anise).
Pro tip - The cinnamon and star anise can be removed at any time depending on how strong you want the flavors to be. - Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high.
Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.
- Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit – so you have a smoother jam-like consistency.
Pro tip - Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam. - Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.
Pro tip - The cooking time will depend on the quantity of the jam as well as the heat applied to it. It's ok to cook a little longer but there must be a simmer for the fruit to release pectin.
Testing the jam
- Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate.
Pro tip - The cold plate will help cool the jam almost instantly and give you a good indication if the jam is ready. - Set aside for 2 to 3 minutes. Then, test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles it means the jam is ready. And if not, let the jam cook a couple of minutes more and test again.
Pro tip - You may need to test the jam on a ceramic plate more than once or a couple of times depending on how early you start checking. - Alternatively, you can use a candy thermometer - the jam should reach 105 C / 221 F.
Pro tip - I find the thermometer to be the easiest and fool-proof method to check for doneness. - Optional - Just when you are ready to take the jam off the heat add a teaspoon of butter and stir well. Butter helps dissolve foam that accumulates on top of the jam.
Pro tip - You don't need more than 1 teaspoon of butter to help with the foam. It will also give you that glossy shine. - Pour the jam into warm sterilized jars leaving ¼ inch space from the top. Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Place a piece of wax paper on the top before you place the lid on tightly. Clean the rim of the jar with a clean paper towel. Top the lid.
Alternatively, use the lid with screw-on rings that come with the canning jars.
The canning process (if you plan to can the jam)
Sterilizing the jars
- Sterilize 4 x 8 oz (250 g) jars by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 F / 140 C.
Pro tip - I find the dishwasher does a good job of cleaning and the oven dries any excess moisture in the bottles. - Note - Leave them in the oven until you are ready to use them (you can turn the oven off). Don’t forget to wash and sterilize the bottle lids as well.
Canning
- Place a rack in the bottom of a large stockpot. Fill half the pot with water. Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jars.
Pro tip - 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/simmer for 15 minutes.
- Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely.
Pro tip - The hot jars are very delicate so make sure to use tongs when taking them out and place them on soft towels to prevent them from breaking.
Color of the fig jam
It is important to note that the color of your jam will depend on the variety of figs you use. Below you can see two jams made from two different varieties and the produced jams.
Similarly, the sweetness of the jam will depend on how sweet the fruit is. So, make sure to taste the fruit if it is not sweet adjust the sugar by a few tablespoons or more.
Storage
- If canning, the canned jam will stay in a cool dry place in the pantry for up to a year or even longer.
- 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.
Frequently asked questions
Pectin is an essential ingredient for jams, jellies, and preserves. Without pectin, our jams and jellies will not set. Pectin is naturally found in many fruit seeds and skins but can also be produced artificially.
Commercial pectin is usually made from the fruit rind. Using artificial pectin can reduce the jam cooking time and give you a high yield but it lacks that intense flavor produced through longer-slower cooking by the natural production of pectin in jam.
All fruits have pectin. Some fruits have more pectin than others, like blueberries, apples, and other fruits. Especially in fig jam, you don't really need any more pectin.
Our grandmothers did not use any artificial pectin either. And yet, they've made us some amazing jams. Low-heat, slow cooking is the key to making a good jam because that's when the pectin is naturally released.
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.
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 jam place the figs, sugar, and lemon juice in a glass or stainless steel bowl. (Never use aluminum for marinades or macerating) Leave it 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
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 kids love to help me make shortbread cookies so they can stick their thumb in the center and add jam. Also, nothing beats fresh homemade fried donuts filled with a jam that just melts in the mouth. These classic Linzer cookies are made every year for gifts. Appetizers with figs are a great combination with goat cheese and honey over puff pastry. Use them in your cheese platters,
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Printable Recipe
Fig Jam - No Pectin (3 ingredients)
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Ingredients
- 2 lbs (1 kg) Figs ripe but firm
- 1 lb (500 g) Sugar
- 2 tablespoon Lemon juice
Optional ingredients
- ½ cup (120 ml) Orange juice
- 1 teaspoon Zest of lemon
- ¼ inch Ginger
- 1 Cinnamon stick
- 1 Star anise
- ¼ teaspoon Salt
Instructions
Prepare jam
- Place two small ceramic plates in the freezer so we can use these to test the jam later. Alternatively, you can use a candy thermometer to check the doneness of the jam.
- In a heavy bottom pan, combine the figs, sugar, salt, and lemon juice. Also add any or all of the optional ingredients (orange juice, cinnamon, ginger, star anise).Pro tip - The cinnamon and star anise can be removed when at any time depending on how strong you want the flavors to be.
- Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture come to a boil. Let it boil for two minutes on medium-high. Pro tip - Boiling the jam is important as it releases pectin from the skin and seed in fruits.
- Then, turn the heat to medium-low. The jam should still be simmering but at a low simmer, not bubbling. Use a vegetable masher to mash the fruit – so you have a smoother jam-like consistency.Pro tip - Mashing the fruit is optional, as the fruit will break down into smaller chunks similar to preserve as it cooks. However, mashing will give smoother consistency like jam.
- Continue to simmer for about 20 to 30 minutes more stirring often so it does not stick to the bottom of the pan. The jam will continue to thicken as well as deepen in color as it cools.Pro tip - The cooking time will depend on the quantity of the jam as well as the heat applied to it. It's ok to cook a little longer but there must be a simmer for the fruit to release pectin.
Testing the jam
- Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate. Pro tip - The cold plate will help cool the jam almost instantly and give you a good indication if the jam is ready.
- Set aside for 2 to 3 minutes. Then, test with your finger. Simply move/push the jam with your finger. If it wrinkles/crinkles it means the jam is ready. And if not, let the jam cook a couple of minutes more and test again.Pro tip - You may need to test the jam on a ceramic plate more than once or a couple of times depending on how early you start checking.
- Alternatively, you can use a candy thermometer - the jam should reach 105 C / 221 F.Pro tip - I find the thermometer to be the easiest and fool-proof method to check for doneness.
- Optional - Just when you are ready to take the jam off the heat add a teaspoon of butter and stir well. Butter helps dissolve foam that accumulates on top of the jam. Pro tip - You don't need more than 1 teaspoon of butter to help with the foam. It will also give you that glossy shine.
- Pour the jam into warm sterilized jars leaving ¼ inch space from the top. Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Place a piece of wax paper on the top before you place the lid on tightly. Clean the rim of the jar with a clean paper towel. Top the lid. Alternatively, use the lid with screw-on rings that come with the canning jars.
The canning process (if you plan to can the jam)
Sterilizing the jars
- Sterilize 4 x 8 oz (250 g) jars by washing them in hot soapy water or cleaning them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 F / 140 C.Pro tip- I find the dishwasher does a good job of cleaning and the oven dries any excess moisture in the bottles.
- Note - Leave them in the oven until you are ready to use them (you can turn the oven off). Don’t forget to wash and sterilize the bottle lids as well.
Canning
- Place a rack in the bottom of a large stockpot. Fill half the pot with water. Bring the water in the pot to a boil on high heat.
- Lower the jars over the rack leaving enough space between the jars.Pro tip - 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/simmer for 15 minutes.
- Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely. Pro tip - The hot jars are very delicate so make sure to use tongs when taking them out and place them on soft towels to prevent them from breaking.
Recipe Notes
- Shelf life - Homemade jams made with sugar and fresh fruit can have a long shelf life. If processed with the canning method, and stored properly in a cool dark place, a blueberry jam can last for up to 2 years. Once opened it can be kept in the refrigerator for up to 3 months
- Do you need lemon juice? Almost all jams use lemon juice. Lemon is a great way to cut down on that sweetness with a citrus edge. It also prevents the sugar from crystallizing. Most importantly the lemon helps prevent any growth of bacteria when canning the jam.
- Texture - 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.
- How long do you cook jam? We often say low-heat slow cooking is what makes a good jam. This does not mean it takes a long time. Usually, a good 20 minutes is all it needs for about 1 kg / 2 lbs of fruit jam to reach a set point. You can start checking the jam after it has been cooking for 18 to 20 minutes.
- Jam no setting - Often the reason jam does not set though reduced to half is that it has not been boiled enough. The low-heat slow cooking is what makes jam reach its setting point. If cooked too fast the liquid is reduced but without going thru the natural process of setting. So, low-heat slow cooking is the key to a perfect jam.
- Over-cooked jam - It is possible to overcook jam. It is better to undercook rather than overcook a jam. Because undercooked can be cooked again, but once overcooked you have to add water to thin the jam. Note, once you add water you reduce the shelf life of the jam as well. Best to get it right the first time.
- 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 here is an old mom's method that works great to test any fruit jam.
- Place two ceramic plates in the freezer or fridge. These cool while the jam is cooking. When you are ready to test - bring the cold plate out. Put a spoonful of jam on the plate. The cold plate will instantly cool the jam giving you an indication of how much it has set. Simply put the jam on the plate from the corner towards the center. If it wrinkles it is set. Time to take the jam off the heat. If not, continue with a few more tests - every 3 to 5 minutes.
- If you do have a candy thermometer on hand you can use it and take the guesswork out. I used mine for instructional videos to show the process for those who would like to use a candy thermometer.
Storage
- If canning, the canned jam will stay in a cool dry place in the pantry for up to a year or even longer.
- 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.
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
Mallory
Do you need to remove the anise star or the cinnamon stick??
Veena Azmanov
Yes, you can remove it at any time you want. During or after the jam is ready Mallory
Tara
This mentions to add salt, but does not say how much?
Veena Azmanov
Sorry, Tara. just 1/2 tsp salt - thanks