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.

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.

With so many fresh and ripe figs, I began brainstorming the possibilities of creative dishes I could make. I thought about fig and date bread (and attempted to make it, but I believe the yeast was determined not to contribute to my cause), as well as pizza, topped with prosciutto, goat cheese, and arugula (but I didn’t have time to run to the store and buy all of that). What did I have on hand in my new kitchen? Sugar, honey, and a craving for spreadable goodness to be placed atop a recently-purchased raisin and currant bread loaf from Earthfare.

So there was my answer: quick 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? Preserve them (if you have time) or try freezing them.

How to Make Fast and Easy Fig Jam

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.

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

Quick and Easy Fig Jam

Fast and Easy Fig Jam

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 24 reviews

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

Print Recipe

Description

Ingredients

Units Scale

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