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Fig Jam Recipe

This luscious fig jam recipe comes from a great preserving cookbook called 250 Home Preserving Favorites: From Jams and Jellies to Marmalades and Chutneys, written by Yvonne Tremblay.

Yvonne developed this lovely fig jam (or fig preserves) as well as the variations that appear here below the recipe.

Regarding this recipe, Yvonne says: “The purple-brown skins turn the jam red after cooking. Place a dollop on top of old sharp Cheddar cheese on a cracker for a tasty treat.”

This delectable fig jam, or one of the amazingly tasty variations listed below, would make a wonderful Christmas or hostess gift.

Just cover the lid with a patch of pretty fabric and tie it around with some ribbon for a beautiful and delicious gift just about anyone would appreciate.

fig jam recipe

Fig Jam Recipe

There are so many ways you can use this luscious fig jam recipe.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Course Condiments and Jellies
Cuisine British


  • 2 pounds figs, dark, finely chopped fresh, stems removed, about 5 cups finished
  • 1/2 cup water
  • 1/4 cup lemon juice
  • 3 1/2 cups granulated sugar


  • In a large, deep, heavy-bottomed pot, combine the figs and water. Bring to a boil over high heat. Reduce the heat and simmer, covered, stirring occasionally, for about 10 minutes or until softened. Use a potato masher to break up the skins.
  • Stir in lemon juice. Add sugar in a steady stream, stirring constantly. Bring to a boil over medium heat, stirring constantly to dissolve sugar. Reduce heat to medium-low and boil gently, uncovered, stirring often, for 10 to 12 minutes or until thickened. Test for setting point.
  • Remove from the heat and skim off any foam.
  • Ladle into sterilized jars to within 1/4 inch (0.5 cm) of the rim and wipe the rims clean. Apply prepared lids and rings. Tighten rings just until fingertip-tight.
  • Process jars in a boiling water canner for 10 minutes. Transfer the jars to a towel-lined surface and let rest at room temperature until set.
  • Check the seals. Refrigerate any unsealed jars for up to 3 weeks.
  • Makes about four 8-ounce (250 mL) jars.


  • You'll need about 2 lbs (1 kg) of figs (about 24 figs) for this recipe.
  • If desired, chop figs in a food processor fitted with a metal blade by pulsing on and off. Do not purée.
Tried this recipe?Let us know how it was!


  • Fig Honey Jam: Replace 3/4 cup (175 mL) of the sugar with an equal amount of liquid honey.
  • Spiced Fig Jam: Add 1/4 tsp (1 mL) ground cardamom, or 1/2 tsp (2 mL) ground cinnamon and 1/4 tsp (1 mL) ground nutmeg, with the lemon juice.
  • Fig Orange Jam: Replace 1 cup (250 mL) of the chopped figs with 1 tablespoon (15 mL) grated orange rind and 1 cup (250 mL) chopped peeled oranges.
  • Fig Jam with Balsamic Vinegar: Replace the lemon juice with an equal amount of balsamic vinegar, or more to taste.

This luscious fig jam recipe is just one of the amazing treats in Yvonne’s Home Preserving Favorites cookbook. Get more information here.

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fig jam recipe

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