Small-Batch Fig Jam (No Pectin, Just Ripe Summer Figs)

Whether you’re spreading it on toast, pairing it with cheese, or using it as a dessert topping, this homemade jam brings a touch of gourmet to any dish. No need for pectin or preservatives, just fresh ingredients and a little time on the stovetop.

Culinary inspiration has recently come from ladies’ brunch dates with some of my dearest friends, fresh fruits and legumes from nearby gardens, and free time to read cooking magazines and food blogs. Oh, summertime. A result of my summertime bliss: figs. Figs? Yes, those little delicious fruits that are so ripe in Georgia as we reach the peak of summer. I was given a ridiculous amount of plump figs a few days ago from a friends’ garden, and thanks to my new house, great air, and roomy kitchen, I couldn’t imagine letting them sit unattended. I then came across a small problem, and it made me a bit nervous. I simply had too many ripe figs than I knew what to do with.

Wait, where’s the problem? The ripeness of the fruits made me think about how they might go to waste if I didn’t use them quickly enough. Well, I hate wasting food, so there’s that. Also, thanks to an endless list of favorite fig recipes, I had conjured up too many fig dishes and not enough time to create them all. That and soon I think I will have achieved eating my weight in these little fruits. It was time to start cooking. Fast.

Check out the new Honest Cooking Magazine bookstore!

Luckily, fresh figs are so sweet and flavorful, offering a chewy flesh, a soft body, and a seeded inside that melts in your mouth. It seems like I’ve heard about nearby fig trees and the health benefits of figs themselves more this summer than I have in the past. That, I can say, I am grateful for. Figs are rich in fiber, high in potassium, iron, and calcium, and are fat-free, sodium-free, and cholesterol-free. Really? I was meant to love figs. And use them in my kitchen.

So there was my answer: homemade fig jam. Done, dusted, delicious. Let me say, the fig jam is a winner. Don’t waste those good, ripe fruits you have in your kitchen; make some jam, top some toast, and share with friends. Still have too many figs, peaches, blueberries, or other fruits left over from the summer? This small-batch fig jam is especially useful when you’ve got too many ripe figs on hand and not enough time for canning.

How to Make Fast and Easy Fig Jam

1. Prepare the Figs:

• Wash the figs thoroughly.
• Remove the stems and chop the figs into smaller pieces (depending on how chunky you want your final product to be).

2. Combine Ingredients:

• Place the figs, granulated sugar, and honey in a medium-sized saucepan.

3. Cook the Mixture:

• Bring the mixture to a boil over medium heat.
• Monitor the liquid levels; if it seems too dry, add a little water. If too soupy, increase the heat.
• Stir continuously to prevent sticking and burning.

4. Thicken the Jam:

• Continue cooking and stirring until the mixture thickens to a jam-like consistency, with some fig chunks remaining for texture. This should take about 20-30 minutes.

5. Cool and Store:

• Remove the saucepan from heat and let the jam cool to room temperature.
• Transfer the cooled jam to a jar.
• Store in the refrigerator for up to one week.

Recipe Notes

• Choosing Figs: Use ripe, fresh figs for the best flavor. Overripe figs can make the jam too mushy.
• Adjusting Sweetness: Taste the jam as it cooks and adjust the sweetness by adding more sugar or honey if desired.
• Texture Preference: For a smoother jam, you can mash the figs more while cooking or use an immersion blender briefly.

Yield, Prep, and Cook Time

• Yield: Approximately 1 cup of jam
• Prep Time: 10 minutes
• Cook Time: 20-30 minutes

FAQ: Fig Jam (No Pectin)

Do I need to use pectin for this fig jam?
No. Figs are naturally high in pectin, so when cooked with sugar and reduced on the stovetop, they thicken into a soft jam without any added stabilizers.

Can I freeze fig jam?
Yes. Once cooled, transfer to a freezer-safe jar or container. Leave some headspace, and freeze for up to 3 months. Thaw overnight in the refrigerator before using.

What if my figs are very ripe or very soft?
That’s fine — just expect a softer, slightly more spreadable texture. If overly juicy, reduce the water or cook a little longer to reach a jammy consistency.

Can I adjust the sweetness?
Absolutely. Taste as you go. Depending on your figs and your preference, you may want to reduce or increase the sugar or honey slightly.

Can I make this in larger batches?
Yes, though stovetop time may increase. Be sure to stir regularly to avoid burning, especially if you double or triple the quantity.

What types of figs work best?
Black Mission and Brown Turkey figs both work well, but any ripe fig will do. Just avoid underripe ones — they lack sweetness and can stay tough even after cooking.

Small-Batch Fig Jam (No Pectin, Just Ripe Summer Figs)

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 27 reviews

• Author: Katherine Ingui
• Total Time: 35 minutes
• Yield: 1 Cup of jam 1x

Print Recipe

Pin Recipe

Description

Turn ripe summer figs into a quick stovetop jam with just sugar, honey, and a bit of patience. No pectin, no canning — just a spoonable spread for toast, cheese, or dessert.

---

Ingredients

Units USM Scale 1x2x3x

• 15–20 small fresh figs, stems removed and chopped
• 1/4 cup (50g) granulated sugar
• 1/4 cup (85g) honey

Cook Mode Prevent your screen from going dark

---

Instructions

1. Prepare the Figs:

• Wash the figs thoroughly.
• Remove the stems and chop the figs into small pieces.

2. Combine Ingredients:

• Place the chopped figs, granulated sugar, and honey in a medium-sized saucepan.

3. Cook the Mixture:

• Bring the mixture to a boil over medium heat.
• Monitor the liquid levels; if it seems too dry, add a little water. If too soupy, increase the heat.
• Stir continuously to prevent sticking and burning.

4. Thicken the Jam:

• Continue cooking and stirring until the mixture thickens to a jam-like consistency, with some fig chunks remaining for texture. This should take about 20-30 minutes.

5. Cool and Store:

• Remove the saucepan from heat and let the jam cool to room temperature.
• Transfer the cooled jam to a jar.
• Store in the refrigerator for up to one week.

Notes

• Choosing Figs: Use ripe, fresh figs for the best flavor. Overripe figs can make the jam too mushy.
• Adjusting Sweetness: Taste the jam as it cooks and adjust the sweetness by adding more sugar or honey if desired.
• Texture Preference: For a smoother jam, you can mash the figs more while cooking or use an immersion blender briefly.

• Prep Time: 10 mins
• Cook Time: 25 mins
• Category: Side Dish
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 2 tbsp
• Calories: 70
• Sugar: 14g
• Sodium: 0g
• Fat: 0g
• Saturated Fat: 0g
• Unsaturated Fat: 0g
• Trans Fat: 0g
• Carbohydrates: 18g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0g

Pairing Suggestions for Fig Jam

Toast & Bread
Raisin bread, sourdough, or multigrain make excellent vehicles.
Try it warm on toasted brioche with butter.

Cheese Board
Pairs beautifully with goat cheese, brie, aged cheddar, or manchego.
Add roasted nuts and crackers for texture.

Savory Uses
Spoon over grilled pork or chicken as a finishing touch.
Spread inside a prosciutto and arugula sandwich.

Dessert
Swirl into vanilla ice cream or Greek yogurt.
Layer into thumbprint cookies or bake into jam bars.

Drinks
Try with sparkling wine or an herbal tea (chamomile or mint work well).

If you liked this, you are going to love these favorite jam recipes:

How to Make Pumpkin Jam

Savory Tomato Jam

The Five Seasons of Jam Making