Fig jam is a breeze to make, though we cannot give you exact ingredient measurements. Your figs may be different from ours, and you may prefer a thicker or thinner jam than we do. In the recipe below, we offer the ingredient amounts that work for the kind of jam we like. If you want your figs to be whole in the finished jam, and you plan on using your jam for ice creams and desserts, you should pick underripe figs and add more sugar (don’t forget the lemon juice, though, as this will keep your jam from crystallizing as it sits!). If you want more of an everyday jam to use on toast, you should chop up ripe figs, use less sugar, and cook the jam for longer over low heat. No matter how you choose to prepare your jam, the final product will be a wonderful treat for any snack, dessert, or meal.
2 pounds figs
1 ½ pounds sugar
1 cup water
Juice of ½ of a lemon
- Wash the figs and remove the stems. If you are leaving your figs whole, pierce them all over with the tines of a fork. If you don’t want whole figs in your jam, then slice them in half.
- In a large saucepan, mix the water and sugar. Bring it to a boil, and add the figs as soon as it starts boiling. Give it a good stir with a wooden spoon, then cover and let it continue boiling for at least 1 hour (or longer if your figs are taking a while to soften).
- Stir in the lemon juice in the final few minutes of cooking.
- Remove the finished jam from the stove and store it in jars or a container in the fridge.