Easy Fig Jam - No Canning, No Pectin
This simple fig jam recipe does not have pectin and does not need to be canned. Additionally, this homemade fig jam recipe tastes amazing on top of being easy and versatile.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 6 Cups
- Category: Condiment
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Ingredients
- 8-10 cups (~ 50 oz) of Figs, stems removed and quartered
- 2 cups sugar
- 1 cup water
- 1 lemon, zested and juiced
Instructions
- In a large heavy bottom wide pot bring the water to a boil and slowly stir in sugar.
- Lower heat and simmer ~ 5-7 minutes uncovered, stirring occassionally.
- Add quartered figs, lemon juice, and lemon zest and bring to a boil.
- Lower heat and simmer uncovered ~ 20 minutes.
- Mash fruit with a potato masher for a couple minutes. There will still be chunks.
- Simmer uncovered for another ~20 minutes or until thick and most of water has evaporated.
- Mash again, cool a bit, and add to any jars you've got.
- Cool with lids off and then refrigerate.
- Good for a couple months if not contaminated with utensils with other ingredients. Can freeze fig jam as well but leave room for air to expand in jars.
Notes
Fig jam will thicken as it cools.
- If there is excessive foam at the end, just skim it off. I usually don't even bother.
- If Fig jam ends up being too runny, thicken it with a little cornstarch slurry or just boil jam down some more. It's always better to undercook then overcook jam.
- A candy thermometer is often used to check that the jam is at a temperature of 220 F to set. I never worry about it as the jam is always simmering and has definitely reached that temperature.
- Some folks use a method of putting a plate in the freezer and then adding the jam to it to see if it's set. I have found this a rather useless practice and inconsistent.
Find it online: https://eatsimplefood.com/easy-fig-jam-no-canning-no-pectin/