If you like homemade jam, then you’ll love this easy fig jam recipe. Whether you buy fresh figs at the store or have access to a fig tree in your neighborhood, this jam recipe is the perfect way to use up a bunch of figs. Fig jam is particularly good on biscuits and toast, and even as a warm topping on ice cream.
Easy Fig Jam with Just 3 Ingredients
About 40 medium-sized FRESH FIGS
½ cup SUGAR
¼ cup HONEY
How to make Quick Fig Jam
This recipe will work with all kinds of fruit (blueberries, blackberries, strawberries, etc.), but Mama Redbuck has a fig tree in her backyard, so she mostly uses figs when making this quick jam. If you don’t have fresh fruit handy in the neighborhood, just buy fresh fruit at the market.
Buy figs that are a little soft, color can be a good indication, but not always, sometimes even the greener figs can be soft enough, so give figs a squeeze to test for squishiness. Once picked, figs don’t last very long, maybe 2 days when ripe.
You can keep fresh figs in the fridge, but even refrigerated they won’t keep for very long after becoming soft, only a couple of days, so making a jam is an easy way to extend their life another 7-10 days. My mom seals extra fig jam in bags and freezes it for future use.
Want to seal foods for freezing? My mom bakes and freezes a lot of breads and also freezes extra fig jam. My mom is happy using a Foodsaver model 2100 and you can check the current price on Amazon for this food sealing system.
- Wash figs and remove the stem.
- Quarter and then chop the figs as desired. We like a rustic, chunky jam.
- Heat a medium-sized saucepan on low heat.
- Add figs, sugar, and honey and bring the pot to a simmer, stirring regularly.
- As the pot bubbles away, the figs will release water.
- Let the pot simmer until the mixture reaches your desired “jamminess”, this might take 10 to 20 minutes depending on how wet the figs are and how thick you like your jam.
- The jam will thicken even more off of the heat, so don’t overcook the fruit; you want a spreadable jam, not a clunky fig paste.
- If the jam becomes overly thick, you can always add a wee little bit of water back into the pot.
- Remove the Jam from the heat and allow to cool before adding into a container.
- The jam will keep in the fridge for about a week to 10 days, although a pint of jam
- disappears fairly quickly around our home, especially if we make some biscuits.
Give this easy fig jam recipe a try and let me and Mama Redbuck know what you think. Fig jam makes a perfect pairing with biscuits, so take a look at My Favorite Biscuit Recipe.
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–Chef Buck
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