How to Make Fig Jam

Learning how to make fig jam at home is a wonderful way to preserve fresh figs and enjoy their rich, naturally sweet flavor throughout the year. Fig jam is smooth, slightly textured, and pairs beautifully with toast, scones, cheese boards, or even roasted meats. In Mediterranean regions and countries like Turkey and Greece, figs are widely grown and often turned into jams during harvest season.

Making fig jam at home allows you to control the sweetness and avoid artificial preservatives. With only a few ingredients and proper cooking techniques, you can prepare a thick, flavorful jam that stores well and tastes fresh.

1. Ingredients You Will Need

To prepare homemade fig jam, gather the following ingredients.

• 1 kilogram fresh ripe figs
  • ¾ to 1 cup sugar, depending on sweetness preference
  • 2 tablespoons lemon juice
  • ¼ cup water

Ripe figs are naturally sweet, so you may adjust the sugar to taste. Lemon juice helps balance sweetness and acts as a natural preservative.

2. Preparing the Figs

Wash the figs thoroughly under running water to remove dirt. Trim off the stems and cut the figs into small pieces. You can leave the skin on, as it softens during cooking and adds texture.

If you prefer smoother jam, chop the figs finely. For a chunkier texture, cut them into slightly larger pieces.

Place the chopped figs in a large pot and add water. This helps prevent sticking during the early stages of cooking.

3. Cooking the Jam

Place the pot over medium heat and allow the figs to soften. Stir occasionally to prevent burning. As the fruit heats up, it will release its natural juices.

Add sugar and lemon juice, stirring until the sugar dissolves completely. Continue cooking over medium to low heat, stirring regularly. The mixture will gradually thicken as moisture evaporates.

Use a wooden spoon to mash the figs slightly if you prefer a smoother consistency. Cook until the jam reaches your desired thickness. This usually takes about 30 to 45 minutes.

To test if the jam is ready, place a small spoonful on a cold plate. If it wrinkles slightly when pushed with your finger, it is done.

4. Storing the Fig Jam

While the jam is still hot, pour it into clean, sterilized jars. Leave a small space at the top, then seal tightly.

Allow the jars to cool at room temperature. Once cooled, store them in the refrigerator. Properly sealed and refrigerated fig jam can last for several weeks.

If you plan to store it longer, consider using proper canning methods to ensure safety and shelf stability.

Also Read: How to Make Egg Custard