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.
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)
- Total Time: 35 minutes
- Yield: 1 Cup of jam 1x
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
- 15–20 small fresh figs, stems removed and chopped
- 1/4 cup (50g) granulated sugar
- 1/4 cup (85g) honey
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:
The Five Seasons of Jam Making
So easy to succeed with and I have made it with berries and fruits too. Delicious!
This. Just. Works.
Of all the fig jam recipes I have tried (a lot!!), this is by far the easiest and best. Thank you!!
All the positive comments! I have an abundance of figs to be picked today. I will make a double batch. Happy to hear on a comment that it freezes well ?
Update: fantastic recipe! Thank you ?
This is as advertised, fast, easy and delicious. Thank you for a great recipe, perfect for a cheese board.
I love this recipe, so easy, and it is just great for any cheese board. Thank you!
This is really great.
Made today for the first time. Read through comments first, so I added an ounce of brandy and a pinch of orange peel. Have goat cheese waiting for it to finish!
Great idea, sounds like it would be delicious!
I really liked this, thanks!
This was actually a great recipe, loved the result!
Delicious recipe!
This is really good, have made it multiple times with different fruits.
This is phenomenal, turned out so well! Thank you so much.
This recipe is a game-changer. I’ve always been intimidated by making jam, but this was so straightforward. Love the chunks of figs!
can I freeze this jam?
Hi Ines, yes you can freeze it actually. Holds well in the freezer.
I live in Oregon and grow figs and I have never ever found insects inside them. I am organic too. I don’t know why but not once have I found any kind of insect in them. Even when they are super ripe. The insects get into my apples and other crops but never the figs.
So lovely to meet you.
Friends gave me some figs, organic figs from a friend’s garden, could not possibly waste them.
I, too, am a photographer.
Thank you for sharing
Shoshanna Jordan
Do you peel the figs?
Nope, when they are at their peak freshness, you do not need to peel them.
Just harvested figs from my tree! I will absolutely try your recipe! Been looking for an easy way to make jam. Thank you?
Just tried this recipe! The jam looks and smells amazing!
YOUE RECIEPE FOR FIG JAM SOUNDS GOOD AND EASY. I AM ABOUT TO MAKE THIS JAM. THANKS!
Had so many figs that were starting to burst because of too much rain. Made this wonderful recipe and used some of it in a fig and pecan loaf, some over yoghurt. Needless to say it didn’t last a week. Love it!!!
Great recipe and very little processing!! I added a tsp of fresh lemon zest and juice (1/2 of a lemon) and an ounce of Napoleon brandy. Pairs well with brie and goat cheese.
I just used this recipe. I halfed my figs. This recipe is incredible. I cooked it for about 15-20 minutes. I love fig preserves, however I have never tried a fid preserve like this. Maybe its because of the use of honey. I am going to make it with strawberries next time. Thank you for this recipe. I LOVE it!!
How lovely i added some bramley apples from the garden .h k cudbill
Delicious!!!I’m a diabetic so used Sugar Free Honey , and Trivia. Everyone who tried it ,loved it
Thank you!! What a quick, easy and fabulous recipe!! Delicious :)
I tried your recipe. Dont know if i did something wrong. The figs i was given was in a gollon zip lock, soft with some fluid in the bottom. Followed the recipe to the “T”. Came out sweet and thick but taste like sugar. Help please. What other fruits does this recipe work with? Thanks.
I have just made the Fig jam as I had an overabundance of ripe figs (we had a good summer in Australia).
The jam worked out perfectly and is now in the fridge waiting for my mum, sister and aunt to pick-up.
This jam is so yummy.
I have harvested so many figs didn’t know what to I’ll make jam big tree full of fruit
Are there flys Beried in Sid the fig
Are they suitable for vegans
So easy and yummy! Thanks for the recipe. I filled a little more than 2 1/2 (4 oz) jars. This is perfect if you just want to make a little at a time.
Does this make more than 1 jar of preserves? There’s got to be a receipt to do more at once?
I made this jam and then baked on top of Brie adding pieces of Pecans, Pistachios and Dried Cranberries baked 375 8-10 min
Made this tonight for a party tomorrow. It is really so yummy! Thanks!!
I just made this with our own home grown figs. We only got about 15 this year and they were very small. So this quick jam is a great way to “spread” them out (pun intended) and enjoy little by little. i can also see spooning some of this on ice cream or a piece of cake. quite delicious.
Can this fig jam be done in a water bath? so that it will be preserved for a longer period of time.
thanks.judy
This looks lovely, I really love figs