Go Back
Homemade jams are a delightful way to capture the essence of summer and savor it throughout the year. The allure of spreading a rich, flavorful jam on warm toast or swirling it into yogurt is hard to resist. There’s something uniquely satisfying about transforming fresh fruits into sweet preserves that tantalize the taste buds and evoke memories of sunny afternoons. Among the myriad of fruit options available, figs stand out with their luscious texture and distinct sweetness, making them an exceptional choice for jam-making.

Mouthwatering Fig Jam

Discover the art of making Heavenly Honeyed Fig Jam with this delightful recipe that captures the essence of summer in every jar. Transform fresh, ripe figs into a luscious preserve, enhanced with honey, vanilla, and cinnamon for a rich flavor experience. Ideal for spreading on toast or pairing with cheeses, this homemade jam not only tantalizes your taste buds but also offers health benefits, thanks to the fiber and antioxidants in figs. Dive into the joy of canning and enjoy a taste of summer all year round!
Print Recipe Pin Recipe

Ingredients
  

2 pounds fresh ripe figs, stems removed and chopped (about 8 cups)

1 cup granulated sugar

1/2 cup honey

1/4 cup fresh lemon juice (about 2 lemons)

1 teaspoon vanilla extract

1 teaspoon ground cinnamon

1/4 teaspoon sea salt

Instructions
 

Prepare the Figs: Wash the figs thoroughly and remove the stems. Chop them into small pieces and place them in a large mixing bowl.

    Combine Ingredients: In a separate bowl, mix the chopped figs with the granulated sugar, honey, lemon juice, vanilla extract, ground cinnamon, and sea salt. Stir well to ensure all the figs are evenly coated with the sugar and seasoning.

      Macerate the Fruit: Cover the bowl with plastic wrap and let the fig mixture macerate at room temperature for about 1-2 hours. This process will help to draw out the natural juices from the figs.

        Cook the Jam: After maceration, transfer the mixture to a large pot over medium heat. Bring to a gentle simmer, stirring occasionally. Allow it to cook for about 30-40 minutes or until the figs have softened and the mixture thickens. You can use a potato masher to break down larger pieces if desired.

          Check Consistency: To test the consistency, place a spoonful of the jam on a chilled plate and let it sit for a minute. Run your finger through it; if it holds its shape and doesn’t run together, it’s ready. If it’s still too runny, continue cooking for another 5-10 minutes.

            Sterilize Jars: While the jam is cooking, sterilize your jars and lids by placing them in boiling water for 10 minutes. Remove and let them dry.

              Fill Jars: Once the jam has reached the desired consistency, remove it from the heat and ladle it into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rim of each jar with a clean cloth to ensure a good seal.

                Seal and Store: Place the lids on the jars and screw the bands on until snug. To process for longer shelf life, you can water bath can them for 10 minutes. Allow the jars to cool at room temperature.

                  Enjoy: Once cool, store your fig jam in the refrigerator or in a cool, dark place. Use it to spread on toast, pair with cheese, or as a delicious filling for desserts!

                    Prep Time: 15 minutes | Total Time: 2 hours | Servings: About 4 cups