Small Batch Refrigerator Fig Jam
This super-easy homemade fig jam is a delightful sweet spread to serve with cheese and crackers, on top of baked brie, or spread on a pear and prosciutto pizza. It’s thick and chunky (really more fig preserves) with lots of chopped figs, a generous amount of lemon zest, honey for sweetness, and a touch of fresh rosemary for a unique flavor that complements the figs.
This recipe takes less than 20 minutes to make with no pectin and no canning. It keeps in the refrigerator or freezer.
If you’re lucky enough to have a fig tree in your backyard or nearby, or if you spot fresh figs at the store or farmers market when they’re in season, gather them up and make this easy freezer-friendly jam.
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Why You’ll Love This Recipe
Recipe Ingredients
Here are some key ingredients needed to make fig jam. Substitutions and variations are in the section below.
Be sure to check out the recipe card below for the complete list of ingredients with measurements.
Fresh figs. You can use any variety of figs for this recipe. I have a black mission fig tree in my yard, so that’s what I use and what is shown in the photo above. Do not use dried figs for this recipe because they don’t have enough moisture to make jam.
Honey. I use a combination of honey and sugar in this recipe for a slightly healthier sweetener.
Lemon. The zest and juice balance the sweetness of the figs and help the jam set up.
Fresh rosemary. This surprise ingredient adds a lovely flavor that complements all of the other ingredients for a true Mediterranean flavor profile.
Substitutions and Variations
- Swap fresh lemon thyme for the rosemary or add both.
- Use all sugar or all honey for your sweetener. Honey gives the jam a slightly different flavor, and it will taste less “figgy”.
- Add some orange zest for a different flavor.
How to Make Fig Jam
1. Combine the ingredients. Use a food processor to chop the figs into very small pieces. Add the figs, sugar, honey, lemon zest and juice, and rosemary to a saucepan with about ¼ cup of water.
2. Cook the jam. Bring the ingredients to a boil, then reduce the heat to medium-low and let it simmer gently for about 15 minutes or until thick. It will thicken up further as it cools. Let it cool, and transfer the jam into small jars. I use these 4-ounce jam jars because they hold just the right amount to serve with cheese and crackers.
Expert Tips
- You don’t have to peel figs when making fig preserves! The skin is very nutritious. But it’s also a bit tough, so I recommend chopping the figs well in a food processor.
- This recipe makes a chunky, preserve-like fig spread. If you prefer a smoother fig jam like you find in the grocery store, transfer the cooked jam to a food processor and puree it until it’s smooth.
- I tested this jam with just 1/4 cup of honey and no sugar for a lower carb option, and found it to be very tasty. Note that honey has a distinct flavor and will slightly mask the taste of the figs.
- Note that if you use a zero-calorie sweetener like monk fruit, the jam will be softer. Sugar helps fruit jams to set up.
- Did you know you can freeze fresh figs? Rinse and dry them well. Let them sit on the counter or in the refrigerator until completely dry. Portion them out and freeze them. I use a vacuum sealer to remove most of the air. Keep them frozen until ready to use, and just let them thaw slightly (they’ll be too soft if you completely thaw them) before putting them in the food processor to chop. Homemade fig jam is delicious on baked brie for the holidays!
How to Serve This Jam
Serve this tasty jam with:
- Sharp cheddar or blue cheese and crackers
- Warm, soft homemade pita or sourdough bread
- With lemon yogurt
- A savory lemon herb cheesecake
- A sweet and savory pear and prosciutto pizza
- Blend a generous scoop with olive oil and balsamic vinegar for a tasty fig salad dressing to serve on a fig, prosciutto, and blue cheese salad.
Related Jam Recipes
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Small Batch Refrigerator Fig Jam
Ingredients
- 1 pound fresh figs stems trimmed off, cut in half
- 2 teaspoons lemon zest from one lemon
- 2 teaspoons lemon juice
- 1-2 sprigs fresh rosemary to taste
- 3 tablespoons honey
- 1/4 cup sugar
- 1/4 cup water
Instructions
- Place the figs in the food processor and pulse about 10 times or until the figs are minced into very small pieces.
- Place the minced figs, lemon zest, lemon juice, rosemary sprigs, honey, sugar, and water in a large saucepan. Bring the mixture to a boil, stirring well to dissolve the sugar and honey. Reduce the heat to medium-low and let the jam simmer for about 15 minutes or until it is thick. Stir the jam frequently so it doesn't stick or burn.
- Remove the rosemary sprigs and ladle the jam into small 4-8 ounce jars. Place the lid on top of each jar and let them cool.
- Refrigerate the jam for up to four weeks, or freeze it for up to six months.
Notes
Nutrition
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This easy recipe is our favorite way to enjoy figs!