Go Back

HONEY FIG JAM: Discover This Easy No-Pectin Recipe!

An easy small-batch honey fig jam made with fresh figs, lemon juice, and no pectin.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Condiment
Cuisine: American
Calories: 74
Ingredients Equipment Method Notes

Ingredients
  

For the jam
  • 2 pounds fresh figs stems removed and chopped
  • 1/2 cup honey
  • 1/3 cup granulated sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon water
  • 1/8 teaspoon fine sea salt
Optional flavor additions
  • 1/2 teaspoon vanilla extract optional
  • 1 pinch ground cinnamon optional

Equipment

  • 1 Cutting board for chopping figs
  • 1 knife for trimming and chopping figs
  • 1 medium saucepan heavy-bottomed preferred
  • 1 wooden spoon for stirring
  • 1 potato masher optional, for texture adjustment
  • 1 jar or storage container clean, for storing cooled jam

Method
 

  1. Wash the figs, trim off the stems, and chop the fruit into small pieces.
  2. Add the chopped figs, honey, sugar, lemon juice, water, and salt to a medium heavy-bottomed saucepan and stir to combine.
  3. Bring the mixture to a gentle simmer over medium heat, then reduce to medium-low.
  4. Cook for 25 to 35 minutes, stirring often, until the figs break down and the jam thickens.
  5. Mash the fruit with the back of a spoon or a potato masher to reach your preferred texture.
  6. If using vanilla extract or cinnamon, stir it in during the last 5 minutes of cooking.
  7. Check for doneness by dragging a spoon through the jam; it should briefly hold the line before slowly coming back together.
  8. Remove from the heat and let the jam cool for 10 to 15 minutes.
  9. Spoon the jam into a clean jar or container, cool completely, cover, and refrigerate.

Notes

Simmer gently for the best texture and stir more often near the end of cooking to prevent scorching. This recipe is intended as a refrigerator or freezer jam unless you use a tested canning method.