Fig jam recipe on a rainy Saturday… Let me tell you, it saved my sanity (and those sad figs in my fridge). Ever opened your fruit drawer to discover a bunch of lovely figs turning a little wrinkly? Yep, been there. Turns out, whipping up this jam is kinda like a magic trick for leftover figs, whether you use fresh or dried. If you’ve got a soft spot for easy comfort food (like these chicken breast crockpot recipes, honestly a lifesaver), you’ll want to keep reading. Fig jam is simple but special and honestly way more impressive than it should be. 
Why make fig jam?
You’re staring at a heap of figs, thinking—am I just gonna eat these all week? I used to feel the same! Making fig jam is a game-changer for three big reasons. First, you get to save those figs from being wasted (and figs ain’t cheap, right?). Second, the flavor you get is out-of-this-world—like, five-star restaurant on toast levels of good. Third? It’s so darn easy even if you’re a total jam rookie.
Nobody expects you to know what to do with figs. Trust me, I didn’t either at first. But once you try this at home, you’ll be amazed how sweet and spreadable they get, with hardly any effort. Plus, it’s actually kind of fun watching the mixture turn and bubble. And don’t even get me started about how good it smells. Seriously, your kitchen will feel like some sort of cozy bakery for hours.
Don’t forget, you can use this recipe with either fresh or dried figs. That’s perfect for fig season OR hunting for dried figs when they’re on sale in the middle of winter. And the texture? A dreamy, chunky preserve, not some wobbly gel that looks processed. 
Ingredients
Here’s all you need for this super easy fig jam recipe:
- Figs: Fresh or dried both work. I always rinse ’em first, and cut off any stemmy bits.
- Sugar: I go classic with white sugar, but you can totally use less if you like things not-too-sweet.
- Lemon juice: It brightens up the jam—don’t skip it.
- Water: For dried figs, you’ll need a bit extra. Fresh ones, not so much.
- Optional: Cinnamon, vanilla, or even a splash of balsamic for fancy-pants flavor.
Simple, right? It’s honestly harder picking out decent figs than it is making this jam. 
Prep & cook
Alright, let’s talk methods. First up, grab a good pot. Add your chopped figs, sugar, lemon juice, and a splash of water (especially if using dried figs). Let everything mingle for about 15 minutes—as in, just let it sit. Figs start letting out their juice. You barely have to do anything.
Now: into the heat! Bring everything to a simmer. Give it a stir once in a while so nothing scorches. As it starts bubbling, the figs break down. Mash ’em with a fork, or leave ’em chunky if you like some bite.
Pay attention here—once it starts thickening, lower the heat. Keep it going until it looks thick and syrupy, almost jam-ish. Usually takes 20 to 30 minutes tops. It’s ready when you drag a spatula through and the jam leaves a clear path for a couple seconds.
Taste it. Need more zing? Add more lemon. Sweet tooth? Toss a bit more sugar. Nobody’s judging.
Oh, and if you want to see it done the easy way, check out this table of main tips for perfect homemade fig jam:
| Tip | Why It Helps | Applies to | Personal Note |
|---|---|---|---|
| Let figs soak with sugar | Breaks down faster | Fresh & dried figs | Makes my life easier—less stirring |
| Use lemon juice | Brightens flavor | BOTH | Don’t skip it, trust me! |
| Simmer low & slow | Prevents burning | All types | Walk away, come back, don’t panic |
Storage & canning
So, you made a batch of this glorious fig jam recipe. But where do you stash it? First, let it cool. If you’re just making a jar or two, scoop it into clean containers. I use whatever’s in my cupboard—old glass jars work like a charm.
It lasts in the fridge about two weeks. For longer storage, freeze it in smaller containers. You can also water-bath can the jam if you’re feeling all DIY pioneer, but honestly, I never do unless I make a huge batch.
Label the jars if you’re making more than one flavor (one time, I mixed up cherry and fig… not a disaster, but kind of confusing on pancakes).
And here’s a hot tip—fig jam makes a killer homemade gift. Tie a cute ribbon around the lid and pretend you have your life together. People will buy it, trust me.
If you want to try another food hack that makes meals a snap, peek at these chicken breast crockpot recipes for a super easy dinner. Both these recipes will keep you fed and happy all week.
Usage ideas
Okay, this is where things get fun (and a little wild). Here are some of my favorite ways to use fig jam:
- Spread on warm toast with butter—my morning obsession lately.
- Dollop on cheese boards (especially with salty feta or gooey brie).
- Swirl into Greek yogurt, for that “I went to a café” feeling.
- Glaze chicken, pork, or even salmon, if you’re feeling adventurous.
Honestly, I’ve even mixed it with a spoonful of hot sauce for grilled sandwiches. The sweet and spicy combo? Not kidding, it’s addictive. At the holidays, I always stash a jar by the dessert tray and watch it disappear. So versatile, you’ll start putting it on stuff just to see what happens.
Common Questions
Can I use brown sugar instead of white?
Absolutely. The flavor gets a bit deeper, more caramel-like. I swap between them depending on my mood.
Do I have to peel figs?
Nope! The skins soften right up when you cook them. Honestly, peeling figs seems like too much work. The jam’s better for it, texture wise.
How long does homemade fig jam last?
In the fridge, about two weeks—sometimes a bit longer if your jar was super clean. In the freezer, several months, easy.
Can I double or triple the recipe?
You bet, but give it extra simmer time. Bigger batches need a little more patience, but it works.
My jam’s too thick. Help?
Just warm and add a splash of water. Stir it back into a spreadable jam. Saved me more than once!
Ready for Toast – Or Anything!
Okay, so, let’s wrap this fig jam recipe up. Whether you’re up to your eyeballs in figs or just want an easy kitchen win, this jam is worth it. Use fresh or dried—both work like a charm. Trust me, fifteen minutes and a few simple ingredients turn food scraps into a fancy treat. For even more jammy inspiration, the legendary Fig Jam – Once Upon a Chef recipe gives you an extra twist to play with too. Or, branch out with more ideas from the canning community at BBC Good Food. Seriously, get out the pan and have a little kitchen fun. 
Homemade Fig Jam
- Total Time: 45 minutes
- Yield: 2 cups 1x
- Diet: Vegetarian
Description
A simple yet delicious recipe to create homemade fig jam using fresh or dried figs.
Ingredients
- 2 cups figs, chopped (fresh or dried)
- 1 cup sugar (adjust to taste)
- 2 tablespoons lemon juice
- 1/2 cup water (for dried figs)
- Optional: cinnamon, vanilla, or balsamic vinegar for flavor
Instructions
- In a pot, combine chopped figs, sugar, lemon juice, and water.
- Allow the mixture to sit for 15 minutes to let the figs release their juices.
- Bring to a simmer over medium heat, stirring occasionally.
- Once bubbling, mash the figs with a fork or leave them chunky as desired.
- Reduce heat once it starts thickening and simmer until it looks syrupy, about 20 to 30 minutes.
- Test the jam by dragging a spatula through it; it should leave a clear path.
- Adjust sweetness or acidity if needed before removing from heat.
Notes
The jam can last in the fridge for about two weeks. It is great as a homemade gift.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Condiment
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 tablespoon
- Calories: 50
- Sugar: 10g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg