Fig Jam Recipe: Perfect Preserves for Your Morning Toast

Welcome, foodies and cooking enthusiasts! Are you in search of a sweet and scrumptious spread to enjoy with your morning toast? Look no further than fig jam! Made from fresh figs, sugar, and a squeeze of lemon juice, fig jam is the perfect preserve to add some sweetness to your breakfast routine. Whether you prefer your toast with butter, cream cheese, or nut butter, a dollop of fig jam will take your toast game to the next level.

Fig Jam Recipe: Perfect Preserves for Your Morning Toast

Making fig jam from scratch may seem like an intimidating task, but fear not! With a bit of patience and some simple ingredients, you can create a delicious batch of fig jam in no time. In this article, we’ll go through everything you need to know to make your own fig jam from scratch. From selecting the best figs to storing your finished product, we’ve got you covered. So let’s dive in and get cooking!

Fig Jam Recipe: A Step-By-Step Guide

Looking for a new homemade jam recipe to try? Look no further than this delicious fig jam recipe! Perfect for spreading on toast, serving with cheese, or topping your morning yogurt, this sweet and savory jam is sure to become a new favorite in your kitchen.

What You’ll Need

Before you get started on your fig jam, make sure you have all the necessary ingredients and tools. Here’s what you’ll need:

– 2 pounds of fresh figs
– 1 cup of granulated sugar
– 1/2 cup of honey
– 1/2 teaspoon of ground cinnamon
– 1/4 cup of lemon juice
– A large pot
– A blender or food processor
– Glass jars with lids

Preparing the Figs

Once you’ve gathered everything you need, it’s time to start preparing the figs.

Begin by washing the figs thoroughly under cold water. Remove any stems or leaves from the figs and pat them dry with a clean cloth.

Next, cut off the top of each fig and slice them in half. If your figs are particularly large, cut them into quarters to ensure they cook evenly.

Cooking the Jam

Now it’s time to start cooking your jam!

In a large pot, combine the prepared figs, sugar, honey, cinnamon, and lemon juice. Stir the mixture together until everything is well-combined.

Place the pot over medium-high heat and bring the mixture to a boil. Once it begins boiling, reduce the heat to medium-low and allow it to simmer for about 45 minutes. You should stir the pot occasionally to prevent the mixture from sticking to the bottom.

After 45 minutes, your fig jam should be thick and glossy. If it still seems too runny, allow it to continue simmering for a few more minutes until it thickens up.

Remove the pot from the heat and allow the jam to cool slightly. Once it has cooled down a bit, use a blender or food processor to puree the jam until it is smooth and no large chunks of fig remain.

Finally, divide the fig jam into clean glass jars. Be sure to leave about 1/2 inch of headspace at the top of each jar before sealing them with their lids.

This fig jam recipe is delicious on its own, but it also pairs perfectly with cheese, toast, or even stirred into your morning oatmeal or yogurt. It’s a versatile and flavorful condiment that you’ll want to make again and again!

How to Store Your Fig Jam

Making your own fig jam can be a rewarding experience. It may have taken some time and effort to cook, but the end product is definitely worth it. So what’s next? After making a large batch of fig jam, you need to know how to store it properly to maintain its flavor and extend its shelf life. In this section, we’ll provide you with tips on how to preserve fig jam, suggest recommended storage containers, and explore creative ways to use fig jam.

Preservation Tips

To ensure that your homemade fig jam stays fresh and flavorful for as long as possible, follow these simple preservation tips:

  • Ensure that your jars, lids, and utensils are clean and sterilized before use.
  • Store fig jam in a cool, dry place away from direct sunlight. High temperatures can cause spoilage.
  • Always use a clean and dry spoon or knife when scooping out the jam. This helps prevent contamination and extends its shelf life.
  • If you’re not planning to consume the jam immediately, use preserving techniques such as canning or freezing.

If you’ve followed these tips, your homemade fig jam should maintain its flavor and texture for up to 6 months.

Recommended Storage Containers

The container you choose to store your fig jam has a huge impact on its shelf life. Here are some recommended storage options for fig jam:

  • Glass jars are the most recommended option for storing fig jam. They are non-reactive, do not absorb odors, and are less likely to break down with time.
  • Airtight containers are also a great option. They help keep air and moisture out and prevent mold and bacteria from growing.
  • If you plan on freezing your jam, use freezer-safe bags or containers to avoid freezer burn. You can also opt to freeze the jam in an ice cube tray, then transfer to a bag for storage.

When storing fig jam, ensure that the jars or containers are dry and clean. This prevents the growth of mold and bacteria, which can cause spoilage and shorten the jam’s shelf life.

Creative Uses for Fig Jam

Fig jam is a versatile ingredient that goes beyond just spreading it on your morning toast. Here are some creative ways to use fig jam in your cooking and entertaining:

  • Use fig jam as a glaze for roasted meats such as chicken, pork, and lamb.
  • Add a dollop of fig jam to your morning yogurt or oatmeal for a quick and easy breakfast.
  • Top your cheese board with fig jam, nuts, and fresh fruits for a sweet and savory appetizer.
  • Use fig jam as a filling for your cakes, pastries, and turnovers. It pairs well with cream cheese, mascarpone, and chocolate.
  • Make a fig jam and balsamic vinegar reduction to drizzle over your salad greens or roasted vegetables.

With fig jam, the possibilities are endless. Experiment with different recipes and let your creativity run wild.

In conclusion, storing your fig jam properly is crucial to maintain its flavor and extend its shelf life. Follow the preservation tips, choose the right storage containers, and explore creative ways to use fig jam in your cooking and entertaining. With these tips, you can enjoy your homemade fig jam for months to come.

Thanks for Jamming with Us!

We hope you enjoyed this fig jam recipe as much as we do! Making homemade jams can be a fun and rewarding experience, especially when you get to share it with friends and family. Don’t forget to experiment with different fruits and spices to create your own signature jam flavors. And of course, always spread the love by gifting some jars to your loved ones.
Thank you for taking the time to read our article and we can’t wait to share more tasty recipes with you soon. Make sure to come back and visit us for more jam-packed content!


1. How long can I preserve fig jam?

You can preserve fig jam for up to a year if stored in an airtight container in the refrigerator.

2. Can I use dried figs for this recipe?

We recommend using fresh figs for this recipe, but you can use dried figs if you soak them beforehand.

3. Can I freeze fig jam?

Yes, you can freeze fig jam for up to six months.

4. What can I use fig jam for?

Fig jam is not only great on toast, but it can also be used as a glaze for meat or as a topping for yogurt or ice cream.

5. Can I substitute honey for sugar in this recipe?

Yes, you can substitute honey for sugar, but the jam may have a slightly different consistency.

6. How do I know when the jam is done cooking?

The jam will thicken and coat the back of a spoon when it’s done cooking.

7. Can I add other fruits to this recipe?

Absolutely! You can add other fruits like strawberries or blueberries for a mixed fruit jam.

8. How many jars does this recipe make?

This recipe makes around two 8-ounce jars.

9. Can I add spices like cinnamon or nutmeg to this recipe?

Yes, you can add spices to this recipe to give it a more unique flavor.

10. How long does it take to make fig jam?

It takes around 45 minutes to make fig jam, including prep time.

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About the Author: David Dunlap

Worked in restaurants for years before turning to food writing and has won multiple awards for the work, including more than a dozen awards.

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