Make the most of seasonal figs with this easy homemade fig jam recipe. It’s perfect on toasts and makes a great addition in tarts, cakes and lots of other desserts. This jam is made with only a handful of ingredients, and you’ll be surprised at how easy it is to make jam at home!
I’m addicted to figs; they’re such a beautifully seductive fruit. Have you ever walked past a fig tree on a warm summer night and noticed a beautiful smell coming from it? You may have noticed that the leaves release a deliciously sweet scent, almost like a combination of vanilla and orange blossom, and this lovely aroma is another reason why I love figs and fig trees so much. Figs are in season now, and I wanted to make the most of them, so I bought a huge crate full of figs, but unfortunately, fresh figs tend to spoil quite quickly, so I thought this would be the perfect excuse to make some homemade fig jam.
Why make homemade Fig Jam
It’s a great way to preserve figs
Makes the most delicious condiment
Can use used in lots of dessert recipes
It’s easy to make
Can be more cost effective than shop bought jam
No additives, colours of artificial preservatives
Makes a great homemade gift
How to serve Fig Jam
Once your fig jam has set, you can serve it with some vegan cheese, or slathered on toast, crumpets, scones or cakes. You can also use fig jam in lots of delicious dessert recipes. I have a few dessert recipes that use fig jam, so I’ll be sharing those soon – stay tuned!
Can I use frozen or dried figs?
As with most homemade jam recipes, you could use frozen figs, but I find that this usually creates a runnier consistency due to the higher water content. You could also make fig jam using dried figs, but again, the colour and consistency will be completely different, and you may have to adjust the amount of sugar you add. I prefer to make jam using fresh fruits as it will create a more viscous and spreadable consistency.
Do I need to add pectin?
You will not need pectin for this jam recipe. The fig skins and lemon juice will provide enough pectin for the jam to set.
More Fig Recipes:
How to store homemade Fig Jam
Once you’ve filled your sterilized jars with the jam, put the sterilized lid on and let it cool down at room temperature. Once the jam has cooled down, store in a cupboard, away from direct sunlight for up to a year. Once the jars have been opened, they can for stored for up to a month in the refrigerator, though I have found that some jams tend to last much longer. My general rule of thumb is: if it isn’t mouldy and blue, then it will do :D
Do I have to use sterilized jars?
Absolutely! If you want to give your homemade jam a longer shelf life, then sterilizing your jar is essential as it’ll prevent the formation of mould and bacteria.
How to check if my jam will set?
Generally, homemade fig jam should set in about 12-24 hours. To check that your jam has enough pectin to set, spread one teaspoon of the cooked jam onto a plate and place in the freezer for about 5-10 minutes. Take it out of the freezer and run your finger along the jam – if it is slightly firm and it creates a ripple effect, then your jam is ready to set.
Ingredients For Fig Jam
You’ll only need a few basic ingredients to make this fig jam:
Figs - I'd advise buying good quality, fresh purple figs for this recipe. Black Mission Figs or Brown Turkey Figs will work best.
Granulated sugar – I’ve used regular regulated sugar for this recipe. Sugar is crucial in jam to give it it’s sweet, viscous consistency. It also acts as a preservative, helping to deter the growth of bacteria and mould.
Lemon juice – The lemon juice will help the jam to set and will also give a bit of tartness which will help to balance out the sweetness.
Vanilla extract - the ingredient is optional, but I find that adding a bit of vanilla extract helps to enhance to flavour and aroma of figs.
How to Make Vegan Fig Jam
STEP 1:
Remove the fig stems and cut into 1/2-inch pieces.
STEP 2:
Place the fig pieces and sugar into a medium sized saucepan and stir until the sugar starts to dissolve.
STEP 3:
Place the saucepan on a medium heat, add the lemon juice and vanilla extract and bring to a boil, for around 40 minutes, stirring occasionally. Lower the heat and let it simmer for 10 more minutes, until the figs are soft and the liquid runs off the side of a spoon in thick, heavy drops.
STEP 4:
To sterilise your jar, place it on an oven tray and put it in a preheated oven at 160-180ºC for about 15 minutes. To sterilise the jar lid, boil in hot water for about 5 minutes. Ladle the jam into the hot, sterilized jars and place lids on immediately. Allow the jars to cool, then store at room temperature, away from direct sunlight. Once opened, Store the jam in the refrigerator and consume within 10 days.
Notes and Tips
Sterilize your jar before pouring the jam in – this will give your homemade jam a much longer shelf life.
If you’ve waited for 48 hours and your jam still hasn’t set, then don’t worry as there is a way to fix this. Simply empty the jam back into a pot at heat it up with some more pectin, place back into clean, sterilized jars and try again.
To check that your jam has enough pectin to set, spread one teaspoon of the cooked fig jam onto a plate and place in the freezer for about 5-10 minutes. Take it out of the freezer and run your finger along the jam – if it’s slightly firm and it creates a ripple effect, then your jam is ready to set.
Store unopened jars of jams at room temperature, away from direct sunlight.