Homemade Fig Jam No Pectin

Name: Homemade Fig Jam No Pectin
Prep time: 11 min
Cook time: 32 min
Total time: 43 min
Ingredients: 2 lbs Figs (ripe but firm ); 1 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; 1/4 tsp Salt

Recipe Video Print

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.

Fig jam in a jar. — Homemade Jam made with Fresh Figs, fig jam without pectin

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.

A jar of fig jam. — Homemade Jam made with Fresh Figs

Ingredients and substitutes

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?

A slice of bread with fig jam. — Homemade Jam made with Fresh Figs

Step by step instructions (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 ¼ 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.

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 without pectin?

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.

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.

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 ¼ 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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Homemade Fig Jam No Pectin

Author: Veena Azmanov

5 from 24 votes

Print Pin Grow-Me Rate

Prep Time: 11 mins

Cook Time: 32 mins

Total Time: 43 mins

Calories: 162kcal

Adjust Servings Here: 4 jars

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Ingredients

Instructions