Fig Jam Recipe with Fresh Figs

Figs are one of our favorite fruits, especially Zerrin’s. Maybe it’s because they remind her of childhood days in Turkey, picking ripe figs with her grandpa. If you’ve ever eaten a perfectly ripe fig straight from a fig tree, you know how unforgettable that taste is.

So whenever we spot Turkish figs at markets here in the UK, we get super excited. We eat plenty while they last, and then make this super easy fig jam recipe to enjoy their flavor for months to come.

About the Ingredients

You can find the full list of ingredients with measurements in the recipe card at the bottom of this post.

You can make an amazing homemade fig jam with only 4 ingredients, and no pectin at all.

• Figs: We used purple figs from Turkey (they were from Bursa, and so sweet!). But you can make this jam with any variety you like; green figs, Black Mission figs, or Calimyrna figs all work beautifully.
• Sugar: We use granulated sugar. It not only sweetens the jam but also helps preserve it so you can enjoy it for months.
• Lemon juice: Added at the end of cooking. It acts as natural pectin and helps the jam set to the right consistency.
• Water: Just to help the sugar dissolve.

How to Make Fig Jam with Fresh Figs

You will find the full instructions in the recipe card at the bottom of this post.

Making fig jam at home is much easier than it looks.

First, cut off the stems of the figs and slice them. In a large saucepan, combine the sugar with a little water and let it dissolve into a light syrup over medium heat.

Add in the sliced figs and cook gently until they soften and release their juices. Let it simmer for a while. Toward the end, stir in the lemon juice and let it cook a bit more until the jam has a good consistency. Remove from the heat and let it cool. It will set even more as it cools down.

Once cooled, transfer the jam into clean jars and it’s ready to enjoy.

How to Test the Jam Consistency

The cooking time we give in this fresh fig jam recipe should normally be enough for the right consistency, but it can change a little depending on your stove. That’s why it’s always good to do a quick test. You can use this testing method for any homemade jam.

Before you start cooking, put 2–3 small plates in the freezer, we’ll use these later. When the jam looks ready, take one of the cold plates and drop a little bit of the jam syrup on it. Wait about 15 seconds, then tilt the plate. If the jam runs very slowly, it’s done. You can also touch it with your finger, it should feel a bit like honey.

If it’s still too runny, just cook the jam for 5 more minutes and test again with another cold plate. And remember, it will thicken even more as it cools, so don't overcook your jam.

Don’t Skip Skimming the Foam

When you add the fig pieces to the syrup and start cooking, you’ll notice some foam forming on the surface as it boils. Make sure to skim it off with a spoon.

If you leave it, your fig jam won’t look as clear. The foam usually appears at the beginning, and after skimming a few times it won’t come back.

Do I Need to Peel the Figs?

No, you don’t need to peel them. We never do, and honestly, there’s no need. Once the figs cook down, the skins become so soft that you won’t even notice them in the jam. Just cut off the stems and slice the figs, that’s all it takes.

Want a Smoother Jam?

We usually keep our fig jam chunky because we love feeling the fig pieces in every spoonful. That’s why we don’t mash or blend it at all. But if you prefer a smoother, more spreadable texture, you can mash the figs with a potato masher while the jam is still hot, or use an immersion blender for an even finer result.

Extra Flavors You Can Add

This fig jam tastes wonderful on its own, but you can play around with extra flavors too.

While it cooks, you might add a cinnamon stick, a sprig of rosemary or thyme, a vanilla bean, or some lemon or orange peel. Just remove whichever you use before storing, and you’ll have a beautifully flavored fig jam.

How to Store Fig Jam

We usually let the jam cool right in the pot with the lid off. Once it has cooled completely, transfer it into clean jars and keep them in the refrigerator for up to 2–3 months.

For longer storage, pour the hot jam into sterilized jars, seal them tightly, and turn them upside down. Let them cool completely at room temperature before moving them to a cool, dry place or the fridge.

Pro Tip: If you decide to reduce the amount of sugar in the recipe, make sure to store the jam in the fridge only. Sugar acts as a natural preservative, so less sugar means your jam won’t last as long.

How to Enjoy Fig Jam

Our favorite way to enjoy fig jam is simple: spread it on toasted bread with a little butter or clotted cream (kaymak). It’s also amazing with Turkish lor cheese or similar cheeses like ricotta or cottage cheese. In fact, it goes well with almost any cheese, from mild ones like goat cheese to strong, salty ones like blue cheese or even sharp cheddar.

You can spoon it over yogurt, swirl it into oatmeal, or spread it on cakes and pastries. It makes a lovely filling for cookies or croissants, and it’s a delicious addition to a cheese board with nuts and crackers. 

Other Fig Recipes

• Roasted Figs
• Unripe Fig Jam
• Fig Salad with Cheese

Other Jam Recipes

• Mulberry Jam
• Damson Plum Jam
• Pumpkin Jam