Fig jam on a cutting board with crackers and goat cheese.

Simple Fig Jam

Ever have an abundance of ripe figs (or strawberries or peaches…) that need to be used or eaten today? A great way of preserving this precious fruit is by making a simple jam. The fig jam recipe can be used as a template for most fruits.

  • Prep Time15 min
  • Ready in50 min

    Ingredients

    • 2 lb figs, stemmed and cut into 1/2-inch pieces
    • 1 1/2 c. sugar
    • 1/4 c. plus 2 tablespoons fresh lemon juice
    • 1/2 c. water

    Cooking Instructions

    1

    In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy.

    2

    Add the lemon juice and water and bring to a boil, stirring until the sugar is completely dissolved. Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.

    3

    Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.

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