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This fig jam is so delicious and so easy and quick to make with sun-dried figs. I love the enhanced figgie flavor from the dried figs, the hint of lemon and the crunchy seeds of this sweet treat! I will never again buy a store-bought fig jam! Why spend six dollars for a jar of fig jam when you can make half a dozen jars for about the same cost as a single jar?
This stuff is so good! Spread it on a fresh hot biscuit or toast for breakfast. Add a dollop to bruschetta with soft creamy goat cheese or smear a thick layer on a hot turkey panini sandwich. Yum!
What are the best dried figs to use for Fig Jam?
There are many varieties of figs and they can all be dried. Fig jam is delicious made either from fresh or dried figs. We are using dried Calimyrna figs for our fig jam. Fresh figs have a short 1-2 week shelf life, consequently, fig growers dry most of their figs.
Where Do Figs Grow?
The most popular varieties in North America are the Black Mission and the Calimyrna. The name “Calimyrna” is actually a hybrid of the Smyrna fig which originated near the city of Smyrna, Turkey. Smyrna figs have been growing and thriving in Turkey for eons.
California has a climate similar to Turkey in the hot Mediterranean. Cuttings were brought from Turkey to California, cultivated and re-named as “Calimyrna” figs.
Fresh Calimyrna figs have a light green skin with a nutty aroma. When dried, the figs turn a light golden-brown color. They have a high sugar content and when dry the sugar will crystalize and coat the fig with a light powder.
How To Make Fig Jam:
- Add the figs and water to a large saucepan and bring to boil.
- Remove from heat, cover and let stand to plump up the figs.
- Using a slotted spoon, remove figs and reserve liquid.
- With kitchen scissors, cut off the stems from figs and discard.
- Chop the figs and set aside.
- Add lemon juice, sugar, and reserved liquid to the saucepan, boil to dissolve the sugar.
- Add the chopped figs and a pinch of salt, bring to a boil then reduce heat to low and simmer for 15-20 minutes, until thickened.
- Remove from the heat and stir in the vanilla.
Does that sound doable? You can make dried fig jam any time of the year. I ladled the jam into six 1-cup Mason jars, sealed and processed them in a water bath. I passed these jars of jam to my friends as a sweet little gift.
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Pin ItFig Jam
Equipment
Ingredients
- 28 ounces dried California figs
- 4 cups water
- ½ cup fresh squeezed lemon juice
- 3 cups sugar
- Pinch of salt
- 1 teaspoon vanilla
TOOLS:
- 6 one-cup Mason jars with lids
Instructions
- Add the figs to a Dutch oven or large saucepan. Add water and bring to boil. Remove from heat, cover and let stand until figs are plumped. Using a slotted spoon, remove figs and reserve liquid. When the figs have cooled enough to handle remove and discard their stems with kitchen scissors or a sharp knife. Chop the figs and set aside.
- Add the lemon juice, sugar and reserved liquid to the Dutch oven and bring to a boil; reduce heat and simmer for 15-20 minutes until slightly thickened. Add the chopped figs and pinch of salt, bring to a boil then reduce heat to low and simmer for 15-20 minutes, until thickened. Remove from the heat and stir in the vanilla.
- Ladle hot fig mixture into hot sterilized pint or ½ pint jars, leaving ¼ inch headspace. Cover and seal jars according to instructions. Then, process for 15 minutes in a boiling water bath.
- Yields: About 6 cups
- Serves: 36 (2 tablespoons each)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
Sounds like a great recipe, but if this list is going to include not just recipes for fresh figs, but also those for dried figs, might be best to drop “Fresh” from the current title (i.e. 25 Fresh Fig Recipes You’ll Love).
Thanks for your comment Mike. You may have clicked on the wrong result in your search. The title says “fig jam with dried figs’. There is only one recipe on this page, not 25. We do have a fresh fig jam with strawberries if that was what you were looking for???
I recently discovered Chili Fig Spread at the store and I’d love to try to duplicate it. Fresh figs are never available in my area so I’ll have to use dried. I think I could just add some crushed red pepper flakes into this recipe. Is the lemon juice for flavor or is it required for acidity for water bathing?
Hi, Vickie….I bet that I know exactly the Chili Fig Spread you are referring to! I just purchased 3 jars of it! Great minds think alike as I was also thinking of duplicating that yummy chili fig spread. Figs don’t have a lot of acidity so the lemon juice lowers the ph of the fruit and helps it set. For safe canning, the lemon juice also is needed to prevent bacteria growth. I also like your idea of using crushed red pepper flakes. Thanks for contacting us on this recipe. Good luck on your project I sure would like to hear how your jam turns out ?
@Pat Nyswonger, I didn’t realize I hadn’t let you know how it turned out two years ago, but I’ve made it every year since. Getting ready to make it again tonight. I used two tsp. of red pepper flakes to your recipe. It’s a nice heat, not too overpowering, especially since I give it as gifts every year now! I’m curious if you ever tried making it spicy? If so, how much pepper flakes did you use?
Hi, Vickie! So nice to hear from you and I am especially pleased that this recipe is so well received that you give it as annual Christmas gifts!♥️ I admit that I have not thought about spicing the jam up but it does sound exciting! Thanks for the tip, I will give it a try the next time I make it. Thank you for your reply and a merry Christmas to you and your family!
Hi, could you use less sugar? Say 2 cups? could you use brown sugar instead??
It is safe to reduce the sugar or even substitute the white sugar with brown sugar. 1-1/2 to 2 cups would still be a lovely jam. Thanks for your question
This recipe is delicious! The only thing I did differently was that I zested one of the lemons that I squeezed and added it at the end of cooking and I used an immersion blender to get rid of the big chunks. Very Yummy
Hi, Judy….this is a great fig jam recipe and your lemon zest must have added a little extra yum to it. Thanks for your comments, we love hearing how our recipes turn out for our readers!
could you put the figs in s blender rather than chopping
Hi, Cam…thank you for this great question! I have not tried the blender method but it seems to me that a blender would mush them up, perhaps a food processor would be more efficient than the blender. If you use either of these method I would love to hear how the jam turns out. Thanks again for your question.
Hello Pat,
I made you fig jam last night. This was the first time I have ever made jam or used mason jars, and it came out very well! I have been paleo for some time now (physician prescribed diet) and had to find substitutes for the sugar in order to eat it myself. I used 3/4 cup coconut sugar and 2/3 cup honey. (Using the coconut sugar allowed it to jell while the honey is a more natural lower glycemic index sweetener.) My husband, who lives for jam and is quite the connoisseur, is ready to marry me again. 🙂 Thanks for your recipe!
Thank you, Sarah, for your nice review of the Fig Jam. I am so pleased that the changes you incorporate in the recipe will work on your diet. I think your husband should take you on another honeymoon! ?
Just delicious! I followed the recipe exactly and the results speak for themselves. I put mine into 4 widemouth jelly jars in the refrigerator because I wasn’t sure about canning them. My husband loved it enough that he wants to can the next batch. Thank you for a wonderful recipe!
Hi, Shawn….Thanks for this great review! I am so pleased that you and your husband enjoyed this recipe.
Hi Pat
I made this recipe last night and have a little feedback.
1. The instructions are not part of the printable recipe. I needed to go about printing these separately using the print selection option. Will others know how to do this, or will they end up having to print the entire page?
2. How long do we need to let the boiled figs stand? I left mine for about 30 mins. I can only guess that was about right. Maybe it doesn’t matter too much.
3. I ended up simmering my mixture for 30 minutes and it’s still a bit runny. I used the plate in the freezer method to check it was thickening. It didn’t really wrinkle when pushed with my finger, but after cooking it for much longer than directed, I decided I didn’t want to over do it. It needed longer.
4. I haven’t tried it yet, but it does seem a lot more like ‘fig seed jam’ than ‘fig jam’. I think I’ll try de-seeding a fair portion of the fruit in my next batch… or maybe I can use a small strainer to scoop some out as they cook.
I used the dried figs that come packaged in a circle.
Cheers
Craig
Hey, Craig….Thank you so much for your feedback on this recipe! I am embarrassed and apologize that somehow the instructions fell through the cracks and did not appear on the recipe card.? Clever you to create your version of the instructions from the body of the post! I have now (belatedly) added the instructions to the recipe card and hope you will give the recipe another go. As per the instructions the figs just need to cool long enough to handle them.
Yes, fig jam is seedy…it is the nature of this unique fruit but you have a great idea for straining out some of the seeds to meet with your personal taste. I used the dried Calimyrna figs for this jam. Again, please accept my apologies for this omission. Have a wonderful Thanksgiving!
Hi, this jam sounds delicious. I would like to make it as Christmas gifts, but how long will this last for in a sealed and sterilised jar?
If you process the jam in a canner then it will remain shelf-stable for a year. If you simply put it in a sterilized jar then it will last for 2 months in the fridge. Keep in mind that sterilizing the jar doesn’t take the place of processing it in a canner and it will need to be stored in the fridge if it hasn’t been processed. Otherwise, if you don’t want to process the jars then you can keep them in the freezer for up to 1 year.
Figs are so good! Love their flavor. Never made jam with them — I should try this recipe. Good stuff — thanks.
Hi, John! The black figs are just coming on the market and they are sweet, juicy and delicious. Maybe I will make some jam from fresh figs ?