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.
Growing up, fresh figs were practically a fantasy—they were either super expensive or just not around. We ended up with dried figs or commercial fig jams. Then, when I started traveling, I found plenty of fresh figs everywhere and instantly fell in love—they felt like this little forbidden treasure that I couldn’t get enough of.
Now that I’m in Israel, I’m blessed with the juiciest, most delicious figs every season. While we eat a lot of fresh seasonal figs, I never forget to make my homemade jam. My fig jam? is a low-sugar, extra-fruity, no-pectin version that completely redefines what jam can be.
Whether you enjoy it on your morning toast, with a slice of camembert in a puff pastry appetizer, or in a goat cheese and fig jam sandwich, trust me—you’ll never go back to the commercial stuff.
Enjoy it, and let it take you on a flavor adventure!
Why you’ll love 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 – You can use brown turkey or black mission 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 lemon 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: Homemade Fig Jam Recipe
- Prep – 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 jam’s doneness.
- Combine – In a heavy bottom pan or saucepan, 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. - Boil – Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture comes 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 seeds in fruits.
- Simmer – 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 preserving as it cooks. However, mashing will give smoother consistency like jam. - Thicken – Continue to simmer for about 20 to 30 minutes more. Stir often with a wooden spoon 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. - Test the jam – 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. - Remove scum (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. - Fill jars – Pour the jam into warm sterilized jars leaving 1/4 inch headspace from the top. Use a clean sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Close the lids – 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 comes with the canning jars. This seals the jar.
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 pot or water canners. Fill half the pot with water. Bring the water bath in the stock pot to a boil on high heat.
- Lower the pint jars over the rack or boiling water canner 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.
How to Store homemade jam
- 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.
Fig Jam – No Pectin (3 ingredients)
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.
Video
Ingredients
- 2 lbs (1 kg) Figs ripe but firm
- 1 lb (500 g) Sugar
- 2 tbsp Lemon juice
- ½ cup (120 ml) Orange juice
- 1 tsp Zest of lemon
- ¼ inch Ginger
- 1 Cinnamon stick
- 1 Star anise
- ¼ tsp Salt
Method
- Prep – 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.
- Combine – In a heavy-bottom saucepan over medium heat, combine the figs, sugar, salt, and lemon juice. Also, add any or all optional ingredients (orange juice, cinnamon, ginger, star anise).2 lbs Figs, 1 lb Sugar, 2 tbsp Lemon juice, ½ cup Orange juice, 1 tsp Zest of lemon, ¼ inch Ginger, 1 Cinnamon stick, 1 Star anise, ¼ tsp Salt
- Boil – Cook on medium heat until the sugar is dissolved. Then, turn the heat up and let the mixture comes to a boil. Let it boil for two minutes on medium-high.
- Simmer – 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.
- Thicken – 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.
- Test the jam – Remove one of the ceramic plates from the freezer. Place a teaspoon of jam on the cold plate. 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. If not, let the jam cook a few more minutes and test again. Alternatively, you can use a candy thermometer – the jam should reach 105 C / 221 F.
- Remove scum (Optional) – 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.
- Fill jars – Pour the jam into warm sterilized jars leaving 1/4 inch space from the top. Use a clean, sterilized knife or spatula to move the jam a bit – this will remove any air pockets.
- Close the jars – Before you tighten the lid, place a piece of wax paper on top. Clean the rim of the jar with a clean paper towel. Then, top the lid. Alternatively, use the lid with screw-on rings with the canning jars.
- Sterilizing the jars: Wash 4 x 8 oz (250 g) jars in hot, soapy water or clean them in the dishwasher with a gentle cycle. Then, place them in the oven for 20 minutes at a low 284 F / 140 C. 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 them. Bring the water to a boil again. Cover the pot and process/simmer for 15 minutes.
- Cool – Then, carefully remove the jars from the stockpot and place them on a kitchen towel to absorb any excess moisture. Cool completely.
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 fruit 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 bacterial growth 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 the jam does not set, even when reduced by 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 through 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 a jam than to overcook it. 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. Here is an old mom’s method that works great for testing 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 to make instructional videos showing the process for those who want 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.
Equipment you will need
Nutrition
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- 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 fruit 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 bacterial growth 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 not setting – Often, the reason the jam does not set, even when reduced by 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 through 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 a jam than to overcook it. 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. Here is an old mom’s method that works great for testing any fruit jam.
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 of goat cheese and honey over puff pastry. Use them in your cheese platters.
Figs are really sweet, so if you ever looking for a no-sugar or low-sugar jam, fresh figs work a treat. And because they are so sweet on their own, pairing them with other seasonal fruits is great too. You can also use maple syrup or honey instead of sugar for sweetness.
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Hi, I’m Veena
I’m the recipe developer, baker, and food photographer behind Veena Azmanov Kitchen.
I’ve spent years developing and testing recipes, from everyday meals and homemade breads to cakes and desserts.
I share the practical tips and little details I’ve learned along the way so you can get great results in your own kitchen.
Made this last night with 2.5 kgs of fresh figs. I added a touch more lemon juice … the result is just wonderful ! A beautiful, rich jam, just right in sweetness and consistency. I used a handheld blender after around 20 mins, when the fruit was soft enough to break down easily. I noticed that compared to other jams this one did not require a long period of simmering. A massive thank you for this lovely recipe 🙂
Thank you so much Nicole for the lovely feedback.
I have lots of frozen figs we picked. Can I use frozen figs for this jam after I thaw them?
Yes, Natalie. you can use frozen figs – drain them well to remove excess moisture. Let me know how it turns out.
easy to make and was delicious
We have a huge fig tree on our property and quite often there are too many ripe ones to eat fresh so we would take bags of figs to relatives or the birds got them. I just made fig jam from this recipe and the result is awesome. It’s not overly sweet but the flavor of the figs shines through.
I’m making sweet bread rolls stuffed with 4 different homemade jams with my new fig jam being one of them. Thanks for this great recipe.
Thank you for the lovely feedback, Jas. You are so lucky to have fresh figs growing at home.
Any ideas why my skins of figs are so tough? I’ve made this recipe before and skins were tender and almost fell off. I let it simmer for almost an hour.
No sure; Becky. But, is it possible that the figs were not fully ripe? I use ripe figs almost bursting with ripeness so the skins in my jam macerate with sugar and become soft!
I add a 1/2 teaspoon of unsalted butter to my fig preserves as I read it cuts out the foaming that occurs when cooking the figs. It really does stop the preserves from foaming while cooking!
Absolutely delicious, having less sugar meant the fig flavour really shone through! Made with only figs, sugar, lemon juice and salt!!
Thank you Wendy
Do you need to remove the anise star or the cinnamon stick??
Yes, you can remove it at any time you want. During or after the jam is ready Mallory
This mentions to add salt, but does not say how much?
Sorry, Tara. just 1/2 tsp salt – thanks