Ingredients Condiments Jams Fig Jam 5.0 (2,390) 25 Reviews This supersimple fig jam recipe—just figs, sugar and lemon juice—can be easily upgraded with white port and rosemary for an extra special treat. By Grace Parisi Updated on August 18, 2021 Print Rate It Share Share Tweet Pin Email Active Time: 30 mins Total Time: 45 mins Yield: Makes three 1/2-pint jars Ingredients 2 pounds green or purple figs, stemmed and cut into 1/2-inch pieces 1 1/2 cups sugar 1/4 cup plus 2 tablespoons fresh lemon juice 1/2 cup water Directions 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. 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. 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. Notes 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. Rate it Print