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Homemade fig jam in glass jars

How to Make Homemade Fig Jam

If you’re like me and always check the label before buying jam — wondering how much fruit and sugar it really contains — then this recipe is just for you!
 
Today I’m sharing the recipe for homemade fig jam: simple, wholesome, and absolutely delicious. Perfect on bread or toast for breakfast, and also great for pies, cookies, and cakes. Personally, I often use it in winter for homemade tarts: a flavor that instantly brings back the sweetness of summer.
 
Fig jam is best prepared in late summer, when figs are ripe and full of natural sweetness, so you can enjoy it all year long.
 
 Tip: Choose untreated fruit, ideally from trusted local farmers.
 

Proportions

For the perfect balance, use a 3:1 ratio (3 kg fruit = 1 kg sugar).
Fresh figs sliced on a wooden board, ready for homemade jam.
Close-up of hands holding fresh ripe figs.

 

Sterilization

To preserve the jam for longer, sterilize jars and lids by boiling them for 10–15 minutes. Properly sealed, the jam can last up to 2 years in your pantry.
Don’t forget to write the production date on each jar.

 

Time

Prep time: 15 minutes
 
Cooking time: 1 hour 30 minutes
 
Total time: 1 hour 45 minutes

 

 Ingredients

3 kg ripe figs
 
1 kg sugar
 
1 ½ lemons (juice)
 
(Optional) Toasted walnuts

 

Step-by-step instructions

1. Prepare the figs
Wash figs thoroughly, cut them into small cubes, and remove the stems. You’ll need about 3 kg of pulp.
 
 
2. Mix with sugar and lemon
Place the figs in a large pot, add sugar and lemon juice. Stir well.
 
 
3. Slow cooking
Cook over medium-low heat for about 1 hour and 30 minutes, stirring occasionally.
To test consistency, place a spoonful of jam on a small plate and let it cool for 10 minutes: if it thickens to your liking, it’s ready.
 
 
4. Blend or leave chunky
For a smoother jam, use a hand blender. I prefer a rustic texture with chunks of figs.
 
 
5. Add walnuts (optional)
If desired, toast some walnuts and mix them in. I like making two versions: one with walnuts, one without.
 
 
6. Fill the jars
Pour the hot jam into sterilized jars, seal them tightly, and turn them upside down to create a vacuum seal. Let them cool completely.
 
 
 
 
Figs cut on a board (variation)
Figs in a pot with sugar and lemon juice for jam making.
Fresh figs at the beginning of the jam cooking process.
Cooked figs in a pot, transformed into jam.
Walnuts ready to be added to homemade fig jam.
Jars filled with homemade fig jam and fresh figs beside them.

 

Storage

Once cooled, the jars can be stored in your pantry for months. Remember: sterilization and labeling with the production date are key for long-term storage.
 
This way, you’ll always have homemade fig jam ready for a mindful breakfast or to elevate your homemade desserts.
 
 Embrace the beauty of simple, handmade living.