Fig jam is easy to make with no canning required!

Last Updated on September 4, 2019 by Diane Hoffmaster

Fig jam isn’t something you normally see when you stroll down the peanut butter and jelly aisle at the grocery store.  In fact, I am pretty sure I have never actually had fig jam in my entire life.  Other than Fig Newtons I don’t know that I have ever even eaten a fig, much less try my own fig recipes!  Ok, maybe once as an appetizer at a friend’s house?  (update… I made a prosciutto fig pizza with fig jam and it was heavenly! )

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Homemade  Fig Jam Recipe with No Canning Required

What Do You Do With Fresh Figs?

I have never bought fresh figs because, quite honestly, I have never come across one at the grocery store.  But, I was at the farmer’s market last weekend and low and behold there was a guy there selling figs! If you have a ton of figs, check out The Complete Book of Home Preserving to find out how to preserve them for use all year round.

Homemade Fig Jam Recipe with No Canning Required

Nutritional Benefits of Figs

So, are figs healthy?  The certainly have quite a few nutritional benefits, the biggest one being that they are very high in fiber.  Figs are a great source of soluble fiber.  This helps keep you full longer and helps relieve constipation. They are also rich in many important vitamins and minerals. For example,  figs are loaded with Vitamins A, B1 and B2, manganese, potassium, magnesium, copper, iron, and phosphorus. So, spreading a little fig jam on your toast is a great way to start your day!

Fig Recipes

The Fresh Fig Tree Battle

My husband has been trying to convince me to put in a few fruit trees for years.  One of the fruits he comes back to time and time again is the fig.  Did you know that figs were one of the first plants cultivated by humans?  How crazy is that?  And apparently growing figs here in Georgia is relatively easy.  

After my incredible luck with this fig jam recipe, I am seriously considering letting my husband have a  go at growing our own.  Of course, with a few fig trees in the yard, I would probably get more fig jam than I could use in a lifetime but I bet I would have some seriously happy neighbors! Isn’t the inside of the fig beautiful?

Other Easy Fruit Recipes to Try


Fig Jam recipes

I Don’t Know How to Can!

So, the thing that turns me off from making most jam is the whole pectin and canning thing.  I have tried it once or twice with very little luck.  I know some people think it is incredibly easy but I am not one of them!  This fig jam is not canned!  You just cook the figs down on the stove for an hour with some water, sugar and a bit of lemon juice.  Mash with a potato masher to make it a tad bit less lumpy and let cool.  That is it!  Then just chill and use wherever you want a bit of fig jam!

I will be making a fig jam appetizer with it this weekend so make sure you stop back by next week for the recipe. But, even if you don’t want to get very creative with your homemade fig jam, it tastes delicious on a plain old English muffin.

Fig jam in a bowl with fresh figs next to it.

Can I freeze fresh figs?

Fig season is rather short and you rarely find them in the grocery store.  Learning how to freeze figs can help you have a nice supply of them year round.  Freezing figs is very easy.  Just slice them in half and lay them on a cookie sheet line with wax paper.  Stick them in the freezer overnight.  Then, remove the frozen figs carefully from the wax paper.  Place them in freezer safe plastic storage bags. Store frozen figs in your freezer. Remove them from the freezer and thaw them in your refrigerator before use. 

How do you eat fig jam?

So, once you make this homemade fig jam, what do you do with it?  Here are a few ways to use up a jar of jam (and not just the fig kind!)

  1. Make your own fruit-flavored yogurt. (just spoon it onto plain or vanilla yogurt)
  2. Bake some on brie. Top a wheel of brie with a few spoonfuls of jam. Wrap the whole thing in phyllo dough or puff pastry. Bake at 400 degrees for about 10 minutes
  3. Add some to a pan sauce for meat.  Fig jam makes a nice glaze!
  4. Top creamy desserts with it like cheesecake or pudding.
  5. Make stuffed French toast. Just use a thick slice of bread and use a knife to slice it open and spread the jam inside. 

Quick and Easy Fig Jam Recipe

Easy Fig Jam Recipe

Yield: 2 cups

Easy Fig Jam Recipe

Quick and Easy Fig Jam Recipe

This fig jam is sweet and easy to make with no canning required!

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes


  • 1/2 cup water
  • 3/4 cup sugar
  • 1/2 cup lemon juice
  • 16 ounces (1 pound) figs, cut into wedges


  1. Into a medium sauce pan place the water and sugar
  2. Heat over medium high heat until sugar is dissolved
  3. Add figs and lemon juice
  4. Bring to a boil
  5. Reduce heat to a simmer and cook one hour, partially covered
  6. Mash with a potato masher if you prefer a slightly less chunky fig jam
  7. Let cool and store in a glass jar in the refrigerator for up to 2 weeks

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 25Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 1mgCarbohydrates: 7gFiber: 0gSugar: 6gProtein: 0g

Nutrition information isn’t always accurate.

Inspired by

Diane Signature


  1. That does look easy! We've canned tomatoes, etc., but haven't taken a shot at jams yet. May have to try it!
  2. This looks amazing! I would love to make this, especially since it is so easy!
  3. What a delicious and easy way to can figs. Yum!
  4. Does that look yummy or what?
  5. I had no idea you could can anything without a long process. This looks delicious and easy to do.
  6. Just made this today and it is wonderful!
  7. Can you freeze this like freezer jam?
  8. Just made it, but it was quite thin and syrupy, not thick like jam. Will it thicken as it cools?
  9. I can hardly wait to try this when figs start showing up in the stores here in MA. I make jam frequently, and I do the pectin/canning thing, and I've decided that the final processing ruins jams like strawberry or peach that have less natural pectin - the final boil to process the jars ruins the thickening. This sounds great! Thank you
  10. I can't wait to make this! Our neighbor gave us a large bag of fresh figs from their tree. Never have made any jam before. Should be fun. Great post!
  11. Are the figs peeled? I have the “white” Adriatic figs.
  12. Can this be canned for longer shelf life?
    • Diane Hoffmaster says
      I am not a big canner so not sure. However, you can freeze it and thaw later when needed. Good luck!
  13. Priscilla says
    What did I do wrong? Mine is not thick at all.. Just a watery liquid.
    • Diane Hoffmaster says
      I would say maybe it needs to cook longer or you need to add more fruit. It should thicken up as the fruit simmers. It will still need to chill to really solidify but it should at least be thicker than it sounds.
  14. Do you really use 1/2 cup lemon juice ? Seems like a lot !
  15. Sharon Rester says
    Made this today and oh my goodness!!! I don’t eat figs but I sure did eat this. My husband loved it, so easy and I will definitely make again.
  16. My husband visited his Tia and brought home about 2 pounds of fresh figs from their tree. I had juiced some less earlier this year from our tree and froze it for later use--TODAY! So homegrown figs and lemons in this. Looking forward to trying it, it's simmering down right now. But it smells absolutely wonderful!
  17. I want to try this as we have a lot of figs right now. About how many figs are in a pound?
    • Diane Hoffmaster says
      It really varies by size. I would get a scale but someone recently said about 30 to 35 worked for her.
  18. Cindi Poole says
    I made this today, it is so good. I peeled my figs and probably used about 32-35 figs. Thank you for sharing your recipe.
  19. I followed recipe exactly. Used two pots one small one medium. Both batches failed to jell. I believe the 1/2 cup of lemon juice is the problem. I am going to up the heat and try to cook it longer to reach the jell stage.
    • Diane Hoffmaster says
      Im not sure what could be causing the issues. The recipe has tons of great results from others but if you figure it out, please let me know.
  20. Have you ever added some kind of chili’s or hot pepper? I had one from a store and it was great!
  21. Question- if you follow the recipe, how many jars of jam does this make?
    • Diane Hoffmaster says
      It really depends on the size of your jar. I got several small jars which lasted several weeks in the fridge but not enough to freeze in bulk.
  22. Maria Victoria says
    I have made this jam several times with great success. I use a little less sugar if the figs (from our own tree!) are very ripe. The lemon juice helps set the jam, besides providing great flavor. I'm making a batch now with frozen figs from the summer. It smells wonderfully! Small rectangular plastic containers work well for storing and freezing the jam. It lasts way longer than 2 weeks in the refrigerator. Love it!

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