Can I make this fig jam with less sugar?

Absolutely! I often reduce the sugar to ½ cup - the figs bring plenty of natural sweetness. Just know it might take slightly longer to set without sugar helping the pectin along. A squeeze more lemon juice balances it perfectly!

How long does homemade fig jam last?

Properly canned jars keep for a year in your pantry - if you can resist opening them that long! Once opened, refrigerate and use within 3 weeks (though mine never lasts more than 3 days before being devoured).

Can I freeze fig jam instead of canning?

You sure can! Freeze in airtight containers for up to 6 months. Thaw overnight in the fridge - the texture softens slightly but the flavor stays just as delicious.

What if my jam doesn't set?

No stress - turn it into fig syrup! Drizzle over pancakes or ice cream. For next time, cook 5 extra minutes and test frequently. Figs sometimes hold onto their moisture like little sponges.

Can I use dried figs?

I prefer fresh for that bright flavor, but dried work in a pinch! Soak 1 lb dried figs overnight in water until plump, then proceed with the recipe using the soaking liquid instead of fresh water.

Irresistible Homemade Fig Jam in Just 30 Minutes

Small-Batch Fig Jam

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A fool-proof fig jam recipe that sets without added pectin, perfect for pairing with Brie or gifting. Includes water-bath canning instructions and flavor variations like rosemary or vanilla.

Author: Sophia Collins
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Yield: 3 half-pint jars 1x
Category: Preserves
Method: Water Bath Canning
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

2 lbs fresh figs, stems removed and chopped
1 cup granulated sugar (adjust for low-sugar option)
1/4 cup lemon juice
1 tsp vanilla extract (optional)
1 sprig fresh rosemary (optional)
1/2 cup water

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Instructions

Combine figs, sugar, lemon juice, and water in a large pot.
Bring to a simmer over medium heat, stirring occasionally.
Cook for 30-40 minutes until thickened, stirring frequently.
Remove from heat and stir in vanilla or rosemary if using.
Ladle into sterilized jars, leaving 1/4-inch headspace.
Process in a water bath for 10 minutes.
Let cool and store in a cool, dark place.

Notes

For low-sugar jam, reduce sugar to 1/2 cup.
Add rosemary for a savory twist.
Perfect for cheese boards or as a homemade gift.
Follow safe canning practices for long-term storage.

Nutrition

Serving Size: 1 tbsp
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 1g
Protein: 0g
Cholesterol: 0mg

Find it online: https://kitchenuser.net/homemade-fig-jam-recipe-easy-no-pectin/