Simple Fig Jam Recipe (Fig Preserves - No Pectin)

Step 1

Wash the figs well and pat them dry with paper towels. Then slice the figs into quarters, removing any tough stems if necessary.

Step 2

Transfer them to a large bowl. Sprinkle the sugar over the figs, mix well, and then allow the fruit to sit for at least an hour.If you want to make a smoother fig jam, you can cut the figs into smaller pieces at this point, as it will take less time for them to break down when cooking.During this time, the figs will macerate, and the sugar will encourage the figs to release their juices – stir a couple of times mid-way.

Step 3

Add the macerated figs and all their juices and the lemon juice to a large pot. Heat over medium heat and stir.If your figs aren’t very juicy, you can add a splash or two of water to the pan. The water is only needed to help dissolve the sugar, so don't add too much as you'll have to wait for it to reduce after.

Step 4

Bring the mixture to a boil, constantly stirring until the sugar melts. Then lower the heat to medium-low. Cook, stirring occasionally, for 45-60 minutes until the fig jam has reached your desired consistency. Remember that it will thicken further as it cools. Use a spoon to gently mash the figs to your desired consistency. Towards the end of the cooking, add the roughly chopped walnuts (optional) and stir to incorporate them in the jam.For me, the correct consistency is when the figs are all very tender, and the juices run off my spoon/spatula in heavy drops (not running). You can test this further by placing a little of the jam on a pre-chilled (in the freezer) plate. Allow it to sit for a minute, then check the consistency (this will be what it’s like when set) - it should be thick and wrinkle slightly when pushed).

Step 5

If you want a smoother fig jam, you can use an immersion blender or food processor and pulse just a few times (I'd recommend doing this at the beginning of the process after the macerating step, though it can also be done at the end – just be careful since the fig mixture will be extremely hot).

Step 6

If you want to water bath can the fig jam, you'd do so now - read the FAQ section for my top tips and head over to my beginners guide to canning for all my top tips and the method. Alternatively, transfer the hot fig jam to your sterilized jars, allow it to cool for a short while with the lids finger-tight. Then fully close the lid and transfer to the fridge.

Step 7

The storing methods will differ based on whether you're storing the fig jam as-is without canning or if it's been canned.Storing: you can store the fig jam in the fridge for 2-3 weeks (it may last longer, but I always use mine within 2 weeks, so I can't guarantee it). Alternatively, transfer it to the freezer for 2-3 months (in a jar with 1-inch headspace).Canned: once processed and left to cool, the fig jam is now shelf-stable and can be stored in a cool dark location for up to 10-12 months (as it has less sugar). If you increase the sugar, it will last up to two years.