Easy Small Batch Fig Jam Recipe
Learn how to make easy small batch fig jam using fresh figs from your garden. This simple homemade recipe is stored in the refrigerator, no canning required!
Every summer my fig trees produce more sweet figs than we can eat fresh, but not enough all at once for a large canning session. Instead, I make this easy small batch fig jam recipe with each little harvest. It’s quick, simple and keeps the flavor of summer in every spoonful.
Why You’ll Love this Recipe
This easy fig jam recipe is one of the rewards for us gardeners trying to live simply and grow food for our families. Using fresh figs from the garden, this jam will be ready in about 30 minutes.
Since it’s small batch recipe, you will not need any special canning equipment. You can use it immediately and store it in the refrigerator afterwards.
This fig jam recipe is perfect for beginners and serves as the perfect base for more complex jams like Honey Fig Jam or Rosemary Fig Jam.
Ingredients for Small Batch Fig Jam
For a simple fig jam recipe, the ingredients list is short! You will only need a few key ingredients:
Fresh Figs
When harvesting figs, look for figs that are plump and mature in color. The flesh should be tender, not firm, and slightly crackling. If you pick figs that are not quite ripe, that’s okay! They are not as sweet as fully ripe ones and therefore are not tasty as fresh snacks. However, they are great for making jam because the cooking process and the sugar brings out their sweetness.
For more details, read my guide to Growing Celeste Figs.
Sugar
Figs are naturally sweet, but you will need to add some sugar to this fig jam recipe for extra sweetener, preservation and thickening. Some recipes use quite a bit of sugar; I keep mine on the lesser side so that the jam tastes more like figs than sugar. You can adjust it to your taste, though!
Lemon Juice
It might seem strange to add lemon juice to fig jam, but it serves a purpose as well. The acid in the lemon juice also acts as a preservative and cuts the sugary sweetness overall. It works in conjunction with the sugar and the fruit.
Water
I recommend having some water on hand in case the jam begins to thicken too much or too quickly. You might not need it, but it is helpful if your figs are not as juicy or your stove temperature was higher than expected and cooked everything down way too fast.
The Best Figs for Making Jam
There are hundreds of varieties of figs in the world, but the top three that come to mind when choosing popular figs are:
- Celeste
- Brown Turkey
- Black Mission
I have grown both Celeste and Brown Turkey here in South Carolina. I love them both for different reasons.
Brown Turkey figs are a nice generous size and have a mild sweet flavor.
Celeste figs are smaller and much sweeter with a honey flavor.
Both are heat tolerant and strong producers.
Black Mission figs are pinkish-red inside with deep purplish-black skin. They are large heavy producers with a sweet caramel flavor.
How to Make Fig Jam
Prepare the Figs
Once you have harvested all of your figs, go through and discard any suspicious looking ones. Grab a jelly roll pan and line it with dry towels.
Carefully rinse all of your figs and line them up on the clean towels to dry. If you do not have time to make your jam at this point, put the whole tray in the fridge for up to 3-4 days. Make sure no figs are touching each other to prevent spoilage.
When you’re ready to start making jam, use a sharp knife to remove the tough stems and slice the figs into halves or quarters.
Cook the Jam
Combine all of your ingredients in a medium size pot over medium-high heat and bring it to a boil. Turn the heat down to low and simmer for 20-30 minutes or until the figs are juicy and mashable. Stir frequently to avoid burning the sugars. If you have a larger batch of figs, you will need to cook it longer.
I used an immersion blender for a smoother consistency, but you can leave it as chunky as you like.
Add some water, a few tablespoons at a time, to keep the consistency jammy-not runny.
Test for Doneness
There are several ways to test for doneness. I personally like the spoon method. Take a metal spoon and dip it into the hot jam mixture. Pull it up and watch the mixture drip away from the spoon. If it runs off quickly, it’s not ready. If the jam slowly falls from the spoon like a ribbon or droplets, you’re ready.
Ginger Tip!
When the hot jam mixture coats the back of a metal spoon and slowly drips off, it’s ready. It will continue to thicken slightly after removing from the heat.
Cool and Refrigerate the Fig Jam
Pour your fig jam into a clean glass jar or container and store in the refrigerator for 2-3 weeks. I doubt it will last that long because you will be devouring it!
If you are faced with an abundance of figs and want to try canning them, refer to USDA approved sites like Ball Canning to follow their safety guidelines.
How to Use Homemade Fig Jam
Bringing the fruits of your labor literally to the kitchen table is so rewarding. Homemade fig jam is one of my favorite products from the kitchen garden and it disappears fast!
Use fig jam on toast, biscuits and english muffins for a delightful breakfast addition.
When entertaining guests, I love to put together a charcuterie board with artisan cheeses, cured meats, olives and crostini with fig jam.
Fig jam glazed over pork tenderloin or pork chops for dinner creates a delicious medley of sweet and savory that will have you scraping the plate with each bite.
You can even add a dollop of fig jam to your ice cream dessert to take it to another level-yum!
The possibilities are endless with homemade fig jam. Experiment and find what works for you and your family.
Easy Small Batch Homemade Fig Jam Recipe
Ingredients
- 2 cups fresh figs halved or quartered
- ⅓ cup sugar
- 1 lemon juiced
- 1 cup water as needed
Instructions
- Prepare freshly harvested figs by going through and discarding any suspicious looking ones.
- Line a jelly roll pan with dry paper towels. Carefully rinse all of your figs and line them up on the clean towels to dry.
- Use a sharp knife to remove the tough stems and slice the figs into halves or quarters.
- Combine all of your ingredients in a medium size pot over medium high heat and bring it to a boil. Turn the heat down to low and simmer for 20 minutes or until the figs are juicy and mashable. Stir frequently to avoid burning the sugars. If you have a larger batch of figs, you will need to cook it longer.
- Add some water, a few tablespoons at a time, if needed to keep the consistency jammy-not runny.
- Jam is done when it sticks to the back of a metal spoon and slowly dribbles off instead of running loosely back into the pot.
- Jam will continue to thicken after removing from heat. Pour into warm clean jars or lidded glass containers for storage.
- Store in the refrigerator for 2-3 weeks.
Enjoy Your Fig Harvest
You don’t need a bushel of figs or an afternoon of canning to enjoy homemade fig jam. This easy small batch fig jam recipe is perfect for the handfuls of ripe figs you gather from a backyard tree over a few days.
For me, recipes like this are what garden-to-table is all about-not producing on a large scale, but finding easy and delicious ways to use whatever the garden provides.
When your figs begin to ripen, gather a small bowl and give this fig jam recipe a try. Oh, and be sure to save a few spoonfuls for my Fig Glazed Pork Chops. It’s one of my favorite ways to turn homemade fig jam into an easy dinner.
