Homemade Fig Jam Recipe – No Pectin

Name: Homemade Fig Jam No Pectin
Prep time: 11 min
Cook time: 32 min
Total time: 43 min
Yield: 4 jars
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

August 3, 2014 *Updated* March 31, 2019 By Veena Azmanov 31 Comments

Recipe Video Print

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.

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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.

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Let’s Talk 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?

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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.

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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.

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Frequently Asked Questions

Do you remove the skin or peel figs before cooking?

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.

How do you thicken Fig jam?

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.

Can I prepare the fruit ahead of time?

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.

Can I use frozen figs for this 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.

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.

How do you fix jam that is too thick once it is done?

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.

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.

These strawberry French macarons are light meringue-based cookies that will melt in your mouth. Soft chewy on the inside with a crisp shell on the outside. This simple, easy and effortless recipe with my full proof method will guarantee you success over and over again. Made with almond meal and strawberry flavor these are filled with Swiss meringue buttercream and strawberry jam today.

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These thumbprint cookies made with a shortbread cookie base and homemade strawberry jam centers just melt in the mouth. This simple easy and effortless recipe can have fresh hot cookies on the table in about 20 minutes.

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Linzer cookies aren't just for festive but the whole year round. Who doesn't love crisp thin short bread cookies sandwiched with delicious jam centers? They make impressive cookie jar gift ideas too.

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These Jam doughnuts called saufganiyot are made for the Jewish festival fo Hanukah and filled with jam and dusted with powdered sugar.

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Make delicious homemade Fig Jam without Pectin from scratch with fresh figs are in season.

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Homemade Fig Jam No Pectin

Author: Veena Azmanov

5 from 17 votes

Print Pin Rate

Prep Time: 11 mins

Cook Time: 32 mins

Total Time: 43 mins

Calories: 162kcal

Adjust Servings Here: 4 jars

Description

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

ADJUST SERVINGS HERE - 4 jars

Conversions - Switch between Metric & US for other measurement options

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.