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Fig Jam

Fig jam made by simmering chopped fresh figs with sugar, lemon juice, and cinnamon until it thickens into a velvety, spreadable preserve. Mash the fruit partway through for texture, then cool and jar for make-ahead freezing.
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Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 32 servings
Course: Snack
Cuisine: American
Calories: 60
Ingredients Equipment Method Notes

Ingredients
  

Chopped fresh figs
  • 4 cup fresh figs Chopped; mash partway through for chunkier jam.
Granulated sugar
  • 1 cup granulated sugar
Lemon juice
  • 2 tbsp lemon juice
Ground cinnamon
  • 0.5 tsp cinnamon

Equipment

  • 1 Dutch oven

Method
 

Cook the jam
  1. Combine fresh figs, granulated sugar, lemon juice, and cinnamon in a large Dutch oven. Stir until the sugar begins to wet the fruit.
  2. Bring the mixture to a boil over medium-high heat, stirring frequently, for 5-8 minutes. Look for a rapid bubbling surface all across the pot.
  3. Reduce heat to maintain a steady simmer and cook for 25-30 minutes, stirring every few minutes. Mash the figs slightly during cooking until the jam thickens and coats the back of a spoon.
  4. Skim foam from the surface with a spoon if it forms. Continue cooking only as needed so the jam stays thick.
Jar and store
  1. Ladle the hot jam into clean jars, leaving appropriate headspace for sealing. Fill neatly so the rims stay free of sticky residue.
  2. Let the jars cool completely before sealing. You’ll know it’s ready when the jam looks glossy and has thickened further.
  3. Freeze the jam for longer storage in freezer-safe jars or refrigerate for near-term use. Thaw in the refrigerator before serving.

Notes

For best texture, mash the figs partway through the simmer for a chunkier jam, or mash fully for smoother spreadability. Refrigerate sealed jars for up to 2 weeks; freeze for up to 6 months in freezer-safe containers. Dietary swap: use a cinnamon-free option if you prefer a plain fig flavor.