Active Time
30 MIN
Total Time
45 MIN
Serves : Makes three 1/2-pint jars
© Frances Janisch

How to Make It

Step 1    

In a large, nonreactive saucepan, toss the fig pieces with the sugar and let stand, stirring occasionally, for about 15 minutes, until the sugar is mostly dissolved and the figs are juicy.

Step 2    

Add the lemon juice and water and bring to a boil, stirring until the sugar is completely dissolved. Simmer the fig jam over moderate heat, stirring occasionally, until the fruit is soft and the liquid runs off the side of a spoon in thick, heavy drops, about 20 minutes.

Step 3    

Spoon the jam into three 1/2-pint jars, leaving 1/4 inch of space at the top. Close the jars and let cool to room temperature. Store the jam in the refrigerator for up to 3 months.


Variation: Substitute 1/2 cup of white port for the water and add one 4-inch sprig of rosemary with the lemon juice; discard the rosemary before jarring.

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Aggregate Rating value: 5

Review Count: 2381

Worst Rating: 0

Best Rating: 5

Author Name: Maya Bill Edwards

Review Body: when she says to let them figs and sugar sit...does that mean on the stove with heat?/

Review Rating:

Date Published: 2017-06-20

Author Name: Barbara West

Review Body: Let me start off by saying that my fig tree does not always produce 2 lbs at one time. So I was doing this recipe on the fly with what I had on hand. I had no lemons so I used limes. Water sounded boring and without flavor, so I used a white sangria. Its summer, right. Loved this recipe, so simple. Next time reduce the liquid to 1/3, 1/4 cup because like other comments it takes about 30 minutes (Austin, TX) to get the liquid reduced.

Review Rating: 4

Date Published: 2017-06-27

Author Name: Adi Buturovic

Review Body: Too much liquid. It never thickened. Maybe my figs were too fresh. 5 stars for how recipe looks and sounds, 1 star for the result. So I will go with 2.5. EDIT: Have to upgrade it somewhat, because it thickened after longer simmer. I believe the recipe should be modified for longer simmer. My jam turned very good. Upgrade to 4 stars. When the recipe is fixed for longer simmer, will give 5 stars. What bothers me with this site is, there are 2379 ratings, but only one comment, mine. Who is doing ratings?

Review Rating: 4

Date Published: 2017-06-19

Author Name: Karah Ray

Review Body: Agree on the long cook time! Too much water. 50 mins in and still waiting. Would use less water next time, or plan to watch jam cook for an hour. But the taste is great! Wish I would have read comments before.

Review Rating:

Date Published: 2017-06-28

Author Name: Fay Terrio

Review Body: I have a question, not a review yet. Do you think that some of this can be frozen? I want to keep it longer than 3 months.

Review Rating:

Date Published: 2017-07-07

Author Name: Karen Flanigan Burchfield

Review Body: Followed recipe as written, allowing to simmer until thick (Time probably depends on variety and ripeness). Simple and delicious. I will probably freeze some of the jars as I did not can them (water process).

Review Rating: 5

Date Published: 2017-07-23