I always look forward to late summer and fall for figs. There’s a huge fig tree in my parents’ backyard that becomes thick with Brown Turkey figs at the end of summer. As long as the local wildlife doesn’t get to them first, we can enjoy delicious, fresh, homegrown figs. And, what better way to use those fresh figs than making some homemade jam?


  • Can be used with any variety of fig
  • Only 4 ingredients
  • Cooks in 25 to 35 minutes
  • Rich flavor that trumps any store-bought variety

Black mission figs from my local market

Figs are among my favorite fruits because of their unique flavor, sweetness, and soft texture. On seasons when the animals get to my parents’ figs first, I go to my local market instead. There’s often a variety of figs, including Black Mission figs and the green Kadota and Tiger figs. If you would like a sweeter jam, I highly recommend the green varieties.

Figs simmering in sugar

This jam is made by simmering 3 parts sugar in 4 parts fruit. Unlike raspberries, the seeds in figs don’t add any noticeable crunchy textures, so you don’t have to worry about leaving them in the jam. When compared with store bought fig jam, homemade has more character with caramel notes, sweetness, and gooey skins. It’s candy-like! I love it slathered on a slice of homemade White Sandwich Bread or Sourdough.


How to Make Basic Fruit Jam

Apple Jam

Cranberry Sauce

Dark Maple Apple Sauce


White Sandwich Bread


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Small sauce pan

Metal spoon

Fig Jam

Prep Time 10 minutes
Cook Time 30 minutes
Servings 16 ounces


  • 16 oz (453g) figs, quartered
  • 12 oz (340g) cane sugar
  • 1 tbsp (15ml) lemon juice
  • Pinch of salt


  1. Place all of the ingredients into a medium pot. Bring everything to a simmer, mixing the contents thoroughly until the sugar has dissolved.
  2. Allow the jam to simmer on low heat, uncovered for 30 to 35 minutes. Stir occasionally.

  3. Test the readiness of your jam by taking a dime sized amount of it and placing it into a cup of ice water. If the jam clumps together (or has the consistency that you like) then it is ready.

  4. Take the jam off of the heat and allow it to cool for at least 15 minutes.
  5. If you happen to overcook your jam, and it becomes too stiff as it cools, loosen it with water a tablespoon at a time until it reaches the consistency you prefer.
  6. Pour the contents into a glass jar or food safe container. This jam is unpasteurized and will keep in the refrigerator for 3 to 4 weeks.

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