Small-Batch Preserving: Fig Jam Recipe (with honey)

I love fig jam.  It’s sweet, has an awesome mouthfeel and it’s skins and seeds add a combination of textures that keep each bite interesting.

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Honey provides the sweetness for this jam; and it’s plenty sweet.  It will be served with cheese boards (specifically with old, hard cheeses) and it’s sweetness will be easily cut with the fat of the cheese and the crunch of a thin cracker.  I’m particularly excited about eating these around a fireplace on a chilly winter night.

This recipe is a very small yield (about 2 cups) and can be placed in 1 cup (half pint) jars or 0.5 cup jars.  You can double or triple the recipe (but I haven’t tested it beyond that).  We used light and dark figs and left them in fairly large hunks (each fig was cut into 3-4 pieces) as the chunks of skin will provide a neat texture for our cheese trays.  You can cut them smaller or mash them in if you’d rather.

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Fig Jam Recipe (with Honey) – Ingredients

  • 2-2.5 cups figs (1 pint)
  • 0.74 cup honey
  • 3 tablespoons water
  • 2 tablespoon lemon

Fig Jam Recipe (with Honey) – Instructions

  1. Prepare waterbath (a big pot that has a rack  on the bottom and has enough water to cover the jars and lids by at least 1 inch of water), prep lids (cover in boiling water) and sterilize jars (boil the clean jars without lids in the waterbath for 10 minutes).
  2.  Add figs,  honey and water to a pan on medium-high heat.
  3. Simmer until jam gels.  You can test this multiple ways including temperature (the jam must be over 220 degrees), the drip test (jam should pour off a spoon in a stream as opposed to drip-by-drip) or the freezer test (place a small amount of jam in the freezer for 2 minutes; run your finger through it – if it stays divided, it’s set).
  4. Add the lemon juice, cook for one minute.
  5. Scoop any excess foam from the jam (we had none).
  6. Ladle into clean jars, wipe lids.
  7. Process in boiling waterbath for 5 minutes.

What would you eat this with?


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  1. We pretty much always have fig jam around to eat with cheese…though with figs as delicious looking as yours, I don’t think they’d ever make it to jam stage! Hope you had a chance to broil/grill a few or eat some with chevre.

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  3. Holy hell this jam is amazing. It was my first time making jam without commercial pectin so I was a little nervous. It couldn’t have been easier and now I’m simmering batch two and dreaming of how many ways I can use it. Thank you for a fantastic recipe!

    • My batch did not set! I did not have lemons so I used “Real Fruit Pectin”. I may have used too little so I poured it back into the pot the next day and added lemon juice this time. still not setting! Any suggestions?

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  5. Hi Joel!

    First time visitor here. Lovely site you’ve got. And thanks for sharing your recipe! I made a few adjustments to the batch I prepared (to accommodate the ingredients I had lying around), and I found the end result to be delightful. I ate a few spoonfuls and then threw the rest into a recipe for fig bars. A+. Thanks again! 🙂


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    • Hi Dolly…

      The water is just to start the cooking process. Most fruit (strawberries, raspberries, peaches and more) have enough natural liquid that they don’t need any water at all. I use a bit just to help the figs get started and not burn..