Easy Fig Jam
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I bought a bunch of figs at the farmers market and I only used them in one recipe, resulting in an abundance of leftover fruit. Instead of letting them go bad in the depths of my refrigerator, I polled my followers for advice on what I should make with them. The resounding answer was fig jam! I learned to make jam from Chef Anne Willan; we worked in large batches in order to send the jam as holiday gifts, tied with a bow, of course!
This warm, spiced fig jam is a simple small-batch preserve made with fresh figs, sugar, lemon, black peppercorns, and cinnamon for a cozy, seasonal twist. It’s an easy, naturally sweet jam that comes together with minimal ingredients and transforms leftover figs into something special. If you love seasonal preserves, try my strawberry rhubarb jam or balsamic fig ice cream next.
Why You’ll Love This Recipe
- A great way to use up figs — Perfect for farmers’ market hauls or fruit that’s on its last leg.
- Naturally sweet + warmly spiced — Cinnamon and peppercorns add subtle complexity without overpowering the figs.
- Beginner-friendly — No pectin and no canning required unless you want to.
Key Ingredients in This Recipe
- Figs – Use any variety you like—Black Mission, Tiger Stripe, Brown Turkey, or a mix. Each brings a slightly different sweetness and color to the jam.
- Sugar – Granulated sugar sweetens the jam and helps it thicken as it cooks. You can substitute cane sugar if preferred.
- Kosher Salt – A small amount enhances the natural flavor of the figs and balances the sweetness.
- Lemon Juice – Adds brightness and acidity, which helps the jam set and keeps the flavor balanced.
- Black Peppercorns – Whole peppercorns add subtle warmth and depth without making the jam spicy.
- Cinnamon Stick – Infuses the jam with cozy, warm spice that complements the figs beautifully.
A full ingredient list with exact amounts can be found in the recipe card below.
Why It’s Best to Cook Jam in Copper
Jam is best cooked in copper cookware because copper is conductive and allows for even cooking and control over the temperature. Not to say it can’t be done in everyday cookware, but copper is the most stable.
Pro Tip
For the best texture, don’t rush the simmer—low, steady heat helps the fruit break down naturally and prevents the sugar from caramelizing too quickly.
Swaps & Substitutions
- Figs: Any variety works—Black Mission, Tiger Stripe, Brown Turkey, or a mix.
- Sugar: Swap granulated sugar for cane sugar.
- Spices: Omit peppercorns for a milder jam, or add cloves or star anise for deeper spice.
- Lemon juice: Orange juice works in a pinch, though the jam will be slightly sweeter.
- Cinnamon stick: Replace with ¼ teaspoon ground cinnamon, added during simmering.
How to Make Fig Jam (Step-by-Step)
Remove fig stems and slice figs into quarters. Add to a medium non-reactive bowl (ideally copper) and toss with the sugar, salt, ¼ cup water and lemon juice.
Cover with plastic wrap and refrigerate the mixture for at least 1 hour at room temperature to macerate the figs.
In the pot over medium heat, bring the fig mixture to a boil. Add the peppercorns to a small piece of cheesecloth and tie. Add the peppercorns and cinnamon stick to the pot.
Step 4: Skim off foam.
Continue boiling, stirring occasionally with a wooden spoon, until the jam is thick but not too concentrated and the fruit is soft, about 30 to 40 minutes. Skim off any foam that rises and discard. Discard the peppercorns and cinnamon stick.
Divide the jam into three clean ½-pint jars, leaving ¼-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.
How to Serve Fig Jam
- Spread on toast, sourdough, or warm biscuits.
- Spoon over ricotta, goat cheese, or burrata.
- Add to charcuterie or cheese boards.
- Swirl into yogurt, oatmeal, or ice cream.
- Use as a pizza topping with brie, prosciutto, or speck.
How to Store Fig Jam
- Store in clean, sealed jars in the refrigerator for up to 3 months.
- For short-term use (1–2 weeks), sterilization isn’t required.
- For long-term, room-temperature storage, follow a standard canning process.
- Freeze jam (leaving room for expansion) for up to 6 months.
FAQ – Frequently Asked Questions
Properly canned, sealed jars can be stored in a dark area for up to 6 months. Unsealed jars should be kept in the refrigerator and used within a month.
You should hear the lids suction while in the pot of hot water but to test them, remove the ring from the jar and lift the jars by the flat, inner lid. If the lid releases then it is not properly sealed.
1. To can the jars add them to a large pot of boiling water. The water should be covering the top by 1-inch and boil for 10 minutes. Turn the heat off and continue to let the jars sit in the water for an additional 5 minutes.
2. Use tongs to carefully remove the jars from the water. You should hear the lids suction while in the pot. To test them, remove the ring from the jar and lift the jars by the flat, inner lid. If the lid releases then it may not have a proper seal. Use unsealed jars within a month and kept in the refrigerator. Store sealed jars can in a dark area for up to 6 months.
Yes. Thaw fully, drain excess liquid, and proceed with the recipe.
Simmer a little longer until it thickens. It will continue to firm up as it cools.
Other Recipes to Try
If you enjoy this recipe, I recommend checking out some of these:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Fig Jam
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Ingredients:
- 2 pounds figs
- 1¼ cups granulated sugar
- ¼ teaspoon kosher salt
- ¼ cup freshly squeezed lemon juice
- ½ teaspoon whole black peppercorns
- 1 cinnamon stick
Instructions:
- Remove fig stems and slice figs into quarters. Add to a medium non-reactive bowl (ideally copper) and toss with the sugar, salt, ¼ cup water and lemon juice.
- Cover with plastic wrap and refrigerate the mixture for at least 1 hour at room temperature to macerate the figs.
- In the pot over medium heat, bring the fig mixture to a boil. Add the peppercorns to a small piece of cheesecloth and tie. Add the peppercorns and cinnamon stick to the pot.
- Continue boiling, stirring occasionally with a wooden spoon, until the jam is thick but not too concentrated and the fruit is soft, about 30 to 40 minutes. Skim off any foam that rises and discard. Discard the peppercorns and cinnamon stick.
- Divide the jam into three clean ½-pint jars, leaving ¼-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:
Nutrition:
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