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 is easy and perfectly sweet. A wonderful way to cook with in-season figs.

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 Small Batch Fig Jam recipe is easy and perfectly sweet. A wonderful way to cook with in-season figs.

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.

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Small Batch Fig Jam - A Family Feast

Small Batch Fig Jam

  • Prep Time: 5 mins
  • Cook Time: 45 mins
  • Total Time: 50 minutes
  • Yield: 1 cup 1x

Description

Adapted from Cooking Light via MyRecipes.com


Scale

Ingredients

  • 1 lemon
  • ¾ cup granulated sugar
  • 2 tablespoons honey
  • 1½ tablespoon lemon juice
  • 2 sprigs thyme
  • 1 pound ripe fresh Black Mission Figs, stemmed and quartered

Instructions

  1. For a very thick jam (as shown) simmer for the full 50 minutes. For a looser jam, simmer only for 40 minutes.
  2. Using a vegetable peeler, remove strips of rind from lemon, being careful not to include the white pith as you peel the strips.
  3. Place lemon rind strips and all other ingredients into a medium, heavy-bottomed saucepan. Stir to combine.
  4. 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.
  5. Discard thyme stems and lemon peel. Pulse jam with an immersion blender to chop up the fig skins if desired.
  6. Pour into an 8-ounce jelly jar. Keep refrigerated for up to one month.
  7. 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.

Disclosure: This post contains affiliate links.


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This Small Batch Fig Jam recipe is easy and perfectly sweet. A wonderful way to cook with in-season figs.

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    Comments

  • Shelly Ponds wrote:

    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

    • Martha wrote:

      Thanks for your feedback Shelly!

  • Sandra wrote:

    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.

    • Martha wrote:

      Thanks Sandra!

  • Jodi wrote:

    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!

    • Martha wrote:

      You’re very welcome Jodi – glad you enjoyed the jam!

  • Pat wrote:

    How much time in water bath for fig jam. Please.

    • Martha wrote:

      Hi Pat – Ten minutes should be sufficient.

  • Heather wrote:

    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.

    • Martha wrote:

      Wow Heather – What an interesting combination! It sounds great!

  • Supriya wrote:

    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.

    • Martha wrote:

      Hi Supriya! No need to add any water – the juices from the fruit (figs and lemons) are enough. We hope you enjoy the recipe!

  • Roan wrote:

    I’m about to make this! But I’m going to add chilies! It’s divine with blue/brie cheese avid crackers! Xoxo

    • Martha wrote:

      Sounds great Roan!

  • Linda R wrote:

    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

    • Martha wrote:

      Thank you so much Linda! I hope you love the jam! Enjoy the recipe of your weekend! Martha

  • tanya wrote:

    I don’t think I have ever tried fig jam before! I am intrigued 🙂 I bet it tastes wonderful.

    • Martha wrote:

      It is delicious Tanya! Hope you’ll give the recipe a try!

      • James wrote:

        I also haven’t tried fig jam before but will be trying to follow your recipe to create some. It looks delicious! Thanks Martha

        • Martha wrote:

          Thanks James!

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