Homemade Fig Jam
Easy homemade fig jam with just figs, sugar, lemon juice and water. No pectin, one pot, and ready in about 30 minutes.
Servings: 3 cups
Ingredients
- 2 pounds 900 g fresh green or purple figs, stemmed, peeled and mashed
- 1½ cups 300 g granulated sugar
- ¼ cup plus 2 tablespoons fresh lemon juice
- ½ cup water
Instructions
- Add the mashed figs, sugar, lemon juice and water to a heavy-bottomed saucepan.
- Bring to a boil over medium-high heat, stirring until the sugar dissolves.
- Reduce to medium and simmer 25–30 minutes, stirring often, until thick and glossy.
- Test a spoonful on a cold plate; it should wrinkle when pushed. Cook a few minutes more if needed.
- Ladle into clean, hot jars, leaving ¼ inch headspace, and seal.
- Refrigerate up to 3 weeks, or process in a boiling water bath for 10 minutes for pantry storage.
Notes
- No need to peel firm figs; mash them with the skin on.
- Less sugar: use 1 cup, and store the jam in the fridge only.
- Canning for the pantry: use bottled lemon juice.
- About 9 g sugar per tablespoon.
- Nutrition information per cup.
Nutrition
Calories: 613kcal | Carbohydrates: 159g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.2g | Sodium: 6mg | Potassium: 725mg | Fiber: 9g | Sugar: 150g | Vitamin A: 431IU | Vitamin C: 14mg | Calcium: 109mg | Iron: 1mg
