This Small Batch Fig Jam recipe is easy and perfectly sweet. A wonderful way to cook with in-season figs.
Figs are one of my all-time favorite fruits! But unfortunately, living in New England where figs are not locally grown, it is often hard to find fresh figs. And when we do find them, they are either very expensive or – being a highly perishable fruit – not of the greatest quality.
So I was extremely excited to walk into my local market last week – where I spotted a large display of fresh figs on sale for a great price. (If you see them too…buy some!) I grabbed a few pints and immediately started plotting to make this Small Batch Fig Jam recipe.
This Small Batch Fig Jam recipe makes a 1-cup jar of jam – perfect for a special treat. The jam is sweet but not too sweet, and the addition of lemon and thyme complements the flavors of the fig in a very delicious way!
This gorgeous fig jam is absolutely fantastic served on crostini with a sprinkle of bleu cheese (see note in our recipe below), spread on buttered toast or a bagel, spooned into some hot oatmeal, or used to make our Prosciutto and Fig Pizza with Arugula or these Prosciutto Rolls.
PrintSmall Batch Fig Jam
This Small Batch Fig Jam recipe is easy and perfectly sweet. A wonderful way to cook with in-season figs.
- Prep Time: 5 mins
- Cook Time: 45 mins
- Total Time: 50 minutes
- Yield: 16 servings 1x
- Category: jam
- Method: simmer
- Cuisine: American
Ingredients
- 1 lemon
- 3/4 cup granulated sugar
- 2 tablespoons honey
- 1 1/2 tablespoon lemon juice
- 2 sprigs thyme
- 1 pound ripe fresh Black Mission Figs, stemmed and quartered
Instructions
- For a very thick jam (as shown) simmer for the full 50 minutes. For a looser jam, simmer only for 40 minutes.
- Using a vegetable peeler, remove strips of rind from lemon, being careful not to include the white pith as you peel the strips.
- Place lemon rind strips and all other ingredients into a medium, heavy-bottomed saucepan. Stir to combine.
- Bring contents in the saucepan to a boil over medium-high heat, stirring frequently. Reduce heat to medium-low and simmer 40-50 minutes (*see note above) or until mixture thickens, continuing to stir frequently so the mixture doesn’t stick to the bottom of the pot.
- Discard thyme stems and lemon peel. Pulse jam with an immersion blender to chop up the fig skins if desired.
- Pour into an 8-ounce jelly jar. Keep refrigerated for up to one month.
- This jam may also be canned in sterilized jars using the water bath method.
Notes
To make the crostini we show in our photos above, simply slice a baguette into diagonal slices. Toast until golden brown, then (optional) rub each slice with a clove of garlic that has been cut in half. Spread our Small Batch Fig Jam onto each slice, then top with crumbled bleu cheese.
Recipe adapted from Cooking Light via MyRecipes.com
Prosciutto and Fig Pizza with Arugula
Grape Nuts Pudding with Fig Sauce
I have a fig tree in my yard and got an abundance of fruit this year. I’m sick of eating them fresh, but will certainly enjoy the jam this winter. Very easy to make. Thanks
You’re very welcome Vince! (How lucky you are!) Glad you enjoyed the recipe.
Enjoyed this recipe a lot. In my opinion, I would have left out the thyme. The jam was delicious!!
I also made cake from one of the recipes where I used the figs
Thanks for your feedback Shelly!
I made the Small Batch Fig Jam today. It is outrageously good! I am enjoying some now with goat cheese. Sophisticated, yet subtle, flavors of lemon, thyme, and honey.
Thanks Sandra!
I was so happy to find this recipe that uses just a pound of fresh figs and was really simple to make. I didn’t have fresh thyme so tossed in a cinnamon stick instead. I just finished making it and it tastes delicious! Thanks for sharing this recipe!
You’re very welcome Jodi – glad you enjoyed the jam!
How much time in water bath for fig jam. Please.
Hi Pat – Ten minutes should be sufficient.
This was delicious! I added about a cup of pitted cherries because I had them and they weren’t getting eaten quickly enough. I loved the addition.
Wow Heather – What an interesting combination! It sounds great!
Hi! Greetings from India. I am going to try this jam. Was wondering, no water in the recipe while boiling? Please revert so I can start making it. Thank-you.
Hi Supriya! No need to add any water – the juices from the fruit (figs and lemons) are enough. We hope you enjoy the recipe!
I’m about to make this! But I’m going to add chilies! It’s divine with blue/brie cheese avid crackers! Xoxo
Sounds great Roan!
I have 2 small brown turkey fig trees and they have produced about a pound of fruit this summer. Making the jam now.
Lucky you Mary! I hope you love the jam!
Martha,
Like others who commented, I have never had fig jam. I like the idea of a small batch to taste
test,especially with the blue cheese. Figs are now on my shopping list, for your jam and other recipes I have collected. With summer winding down, I’m looking forward to your posts this fall.
Thanks,
Linda
Thank you so much Linda! I hope you love the jam! Enjoy the recipe of your weekend! Martha
I don’t think I have ever tried fig jam before! I am intrigued 🙂 I bet it tastes wonderful.
It is delicious Tanya! Hope you’ll give the recipe a try!
I also haven’t tried fig jam before but will be trying to follow your recipe to create some. It looks delicious! Thanks Martha
Thanks James!