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. A great way to use figs when they are in abundance. Fig jam is a great addition to recipes as an ingredient in meat dishes as well as in desserts. 

Best Homemade Fig Jam without Pectin, Fig Jam Recipe, Fig Jam without 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?

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.

Best Homemade Fig Jam without Pectin, Fig Jam Recipe, Fig Jam without Pectin

Let’s Talk Ingredients and substitutes (Save/Pin) 

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 eh?

Best Homemade Fig Jam without Pectin, Fig Jam Recipe, Fig Jam without Pectin

Recipe – Homemade Fig Jam without Pectin (Save/Pin)

Useful Tips and Tools 

• Always use a heavy bottom Saute’ Pan or saucepan. This will prevent the jam from sticking or burning on the bottom. 
• Use clean chopping boardand a kitchen knife that has not been used for things like garlic, onion or spices. 
• Again use clean silicon or wooden spatula that has not been used for food with strong flavors. Wooden spoons can absorb strong smell from spices. I have a set of spatula and tools that are only used for baking which works just as well for jams.
• There are many brands of Canning jars find one that best suits the quantity of jam you are making as well as the depending on 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.  
• 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 tools 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.

Best Homemade Fig Jam without Pectin, Fig Jam Recipe, Fig Jam without Pectin

Ingredients (makes 4 x 375 g jars)

• 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 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

• Place a small amount on the mixture on the plate. 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 – it’s there.
• Just when you are ready to take the jam off the heat add a teaspoon of butter and you will notice that all the foam on the top will dissolve and give you that glossy golden shine.
• 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.

Best Homemade Fig Jam without Pectin, Fig Jam Recipe, Fig Jam without 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

Keyword: condiments, FIg, homemade, Jam, preserves, without pectin

Adjust Servings Here: 4 jars

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 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.
• 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.
  

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Chef's Tips

 

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.

Nutrition Information

Serving: 100g | Calories: 162kcal | Carbohydrates: 41.7g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 1mg | Potassium: 0mg | Fiber: 1.8g | Sugar: 39.5g | Vitamin A: 0% | Vitamin C: 0% | Calcium: 0% | Iron: 0%

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

Tried this recipe?Mention @veenaazmanov or tag #veenaazmanov!

My collection of jam recipes

Love homemade jams ? just like mom used to make jams without pectin – wholesome, all natural and homemade from scratch.
Check out my collection of jam recipes without pectin here – there’s, apricot, figs, cherry jam, strawberry as well as strawberry with chia seeds.

Strawberry jam recipe, apricot jam recipe, fig jam recipe, cherry jam recipe, peach jam recipe, plum jam recipe,

Love FIGS? me too. Have you tried my Fig Cheesecake or Fresh Fig Tart yet? You will really enjoy these