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.

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.
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Course: Breakfast, High Tea
Cuisine: Italian
Keyword: condiments, FIg, homemade, Jam, preserves, without pectin
Prep Time: 11 minutes
Cook Time: 32 minutes
Total Time: 43 minutes
Servings: 4 jars
Calories: 162kcal
Author: Veena Azmanov

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

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.

Video

Notes

 

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

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: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg