Fig jam recipe with step by step photos. Sharing a very easy, quick to make and truly delicious fig jam recipe with fresh figs.
This is a simple fuss free fig jam recipe with just 3 ingredients and no pectin/preservative. This is very similar to my homemade strawberry jam recipe, when I shared that recipe in my facebook page I got many requests for more jam recipes with fresh fruits. Recently e have started to include fresh figs in our diet and I tried this fresh fig jam recipe with just 15 figs, it turned out so delicious and got over very soon :).
This is a chunky fig jam recipe, I have not chopped the figs very finely, i wanted the jam to have some texture. I have just quartered each fruit, if you want to make a smooth jam you can chop the figs into very fine pieces or even puree them. I made just a small jar of fig jam to last for couple of days. So no pectin or any other preservative, I have just added lemon juice in this recipe. Make sure that you store the jam in a clean dry jar and refrigerate it.
To make fig jam recipe, I have used regular white sugar, you can use brown sugar, jaggery too for this jam. I have not added any flavoring, but I have seen people make this jam with a touch of nutmeg or cardamom etc. I wanted to share an easy fig jam recipe here, I have just replaced strawberries with figs and made this jam. very quick,simple and easy.
Serve fig jam with fresh bread slices, toast or even with roti, dosa etc. You can spread this in chapathi and make wrap too.
Here is how to make fig jam recipe, do try out and tell me!
Fig jam recipe with step by step photos.
1. Wash the figs thoroughly and pat them dry very well. No moisture at all. In the mean time keep a clean dry jar ready to store the cooked fig jam. Keep a small plate in freezer to check the consistency of jam
2. Quarter or finely chop the washed and dried figs. Measure the cut fruit. If your figs are on sweeter side, for 15 figs you can use 1/2 cup sugar. That is what I did. If the figs are not very sweet you can add 3/4 cup sugar.
3. Transfer the chopped figs to a heavy bottomed pan and start heating. Add just 1/4 cup water. The figs will start to turn mushy and get cooked.
4. Once the water starts to bubble, cook for 4-5 minutes.
5. Add sugar and mix well. All the time use a potato masher and keep mashing the jam very well.
6. After 5-6 minutes,the sugar will start to boil and release water and foam up well. At this stage add lemon juice and mix well. Stir and continue to cook in low flame.
7. The sugar will start to thicken and the jam will begin to set and the color will turn dark. At this stage the the plate from freezer and add a drop of jam on it. If it remains undisturbed and set when you shake the plate,your jam is in correct stage,if you find it runny cook for 2-3 more minutes and check again.
8. Cool the jam thoroughly.
9. Store fig jam in a very clean dry jar and use as required.
More Jam Recipes
Fig jam recipe card below:
Fig jam recipe, how to make fig jam recipe
1 CUP = 250 ml
Ingredients
- 15-18 fresh figs
- 1/2 cup to 3/4 cup sugar
- Juice of 1 small lemon
- 1/4 cup water
Instructions
- Wash the figs thoroughly and pat them dry very well. No moisture at all. In the mean time keep a clean dry jar ready to store the cooked fig jam. Keep a small plate in freezer to check the consistency of jam
- Quarter or finely chop the washed and dried figs. Measure the cut fruit. If your figs are on sweeter side, for 15 figs you can use 1/2 cup sugar. That is what I did. If the figs are not very sweet you can add 3/4 cup sugar.
- Transfer the chopped figs to a heavy bottomed pan and start heating. Add just 1/4 cup water. The figs will start to turn mushy and get cooked.
- Once the water starts to bubble, cook for 4-5 minutes.
- Add sugar and mix well. All the time use a potato masher and keep mashing the jam very well.
- After 5-6 minutes,the sugar will start to boil and release water and foam up well. At this stage add lemon juice and mix well. Stir and continue to cook in low flame.
- The sugar will start to thicken and the jam will begin to set and the color will turn dark. At this stage the the plate from freezer and add a drop of jam on it. If it remains undisturbed and set when you shake the plate,your jam is in correct stage,if you find it runny cook for 2-3 more minutes and check again.
- Cool the jam thoroughly.
- Store fig jam in a very clean dry jar and use as required.
Notes
2. This is a clunky jam, there will be small bits of figs here and there and it only adds to the texture.
3. Make sure to add the lemon juice, it elevates the flavor and also acts as preservative.
Ramkumar says
Tried it and loved it. I made this fig jam and it lasted just 3 days in my home 🙂 We gobbled up with everything. Your recipes are so easy to follow and real food.
Preetam says
Hii
Tried this jam and it turned out yummm…just gave it a twist…rather than sugar/jaggery used pitted dates…just mashed them with a fork and rest followed the same recipe…thank you so much for such a wonderful recipe!!!!!